French pastry chef school: ‘There’s no such thing as too much’
There’s no doubt that, in France, pastry chefs are the backbone of the restaurant industry, with an annual turnover of over £2.5 billion, according to a new survey.
In fact, there are over 100 different types of pastry, from traditional to artisanal, and a whole range of pastry chefs work in restaurants.
But it’s not just pastry chefs that are important, and they’re all important in their own right, said Gwenie Pareille, pastry chef at French pastry school Canale, located in the Parisian suburb of Neuilly.
There are different types that people are interested in, she told CNN.
One type of pastry that is very popular in France is the ‘le creme de menthe’, which is an ‘almost cake-like pastry’, which can be made into pies, pastries or cakes.
“It’s like a cake, it’s almost a cake,” she said.
Pareille also said there are other types of pastries that are less common, like ‘pastel’ and ‘boule’ pastries.
She said these types are used in different ways, and the different pastry chefs can be very different, too.
Pereille said one thing that she is looking forward to is working with the students who come to her class, which are all pastry chefs, to learn more about different types and techniques.
She also has plans to work with the French pastry chefs themselves.
She said that she hopes that the students will continue to learn about their skills and develop their own techniques, and that they will eventually become pastry chefs.
“When you see the results, I think you will become very proud to be a pastry chef,” she added.