Hello,

Can anyone recommend a good pastry school in France for a pastry professional in the US with a couple of years of pastry experience in the restaurant and wholesale/retail businesses, seeking to complete/deepen/finesse french technique?

A seasoned professional 'frenchman' in the field recommended and sends some of his best employees for training at:

- Ecole Lenotre, or
- Bellouet Conseil - Ecole gastronomique de Paris

Comments on any of the two schools above-mentioned, or, other French schools would be appreciated.

Also, while they both offer professional 'degree' programs, a whole degree is expensive, so I'm debating if I should just take select patisser/boulangerie/viennoiserie classes at the schools. Perhaps, a chocolate class at Valhrona. And a sugar class here in the US. Thoughts?

By Chefspike (Chefspike) on Thursday, September 29, 2005 - 09:05 pm: Edit

Lenotre, theres one in Houston.(?)
Thats cheaper than going to france.
I bet they would work with you and give you selected classes too.
Any chance of your employer chipping in?, with some of the expences?
If you have not brought it up, you should, its to their advantage in the long run.
If they are smart.
I would also like to say its so nice to hear of a women thats looking to continue / advance in the Pastry field.
Good Luck Sister.

By Carisia (Carisia) on Friday, September 30, 2005 - 07:24 am: Edit

Thank you for your comments!

By Carisia (Carisia) on Friday, September 30, 2005 - 10:10 am: Edit

I do wonder, though, how the Houston Lenotre School compares in authenticity of process in french technique and output taste/quality.

One of the reasons I am strongly gearing towards heading to France for further training, despite, the cost burden :-( is because I am finding that many times, authenticity is traded-off after import. How many times have we not seen a croissant or pate au choux product created locally that looks so much like it is authentic, until one actually takes a bite off of it? Only to send one dreaming off in nostalgia about the true flavors of the street patisseries of Paris?

By Chefspike (Chefspike) on Friday, September 30, 2005 - 07:53 pm: Edit

I do wonder, though, how the Houston Lenotre School compares in (1)authenticity of process in french technique and (2)output taste/quality

Carisia, I believe these to be two different things.
1. being how well the "teacher" teaches. Brings what she/he has learned and passes it on.
2. this is something that you cannot duplicate outside of any country. Fatburger in China, the same????, I think not.(example)
With todays products reaching around the globe, (except for florida)you can make a french croissant anywhere. Hell, we made them in Detroit. you pay out the ___ for the flour and the butter, but it can be produced. Please don't let that be a block for learning here in the states. If you think that atmosphere has something to do with taste, then by all means go to france. Maybe those croissants will taste better with a french boy sitting across from you.
LOL !

By Ilpro (Ilpro) on Sunday, October 02, 2005 - 07:18 pm: Edit

If your in the states there is no need to go to France. After all It was Paul Bocuse who sent his son To America to study at the C.I.A.

Not much better reccomendation out there than that.

Charles