Fabrice has worked at the college for eight years; here he talks about his experience of Patisserie and his job.
“I have worked as a pastry chef for the last 30 years, starting out in France. I moved to the UK to improve my English and since then have worked in a variety of places including a Michelin star restaurant and gained valuable certifications.
“From about 8 years old I knew I wanted to be a chef, nobody else in my family could cook. From aged 10 I knew I wanted to specialise in pastry, I was always tactile, playing with sugar, it was definitely becoming a passion for me.”
My job at the college has allowed me to experiment with flavours and really promote Patisserie as an art form. The intake of students is growing year on year and it’s great for me to show them a mock realistic environment as well as creating fun dishes that will really test their skills.”