Arnaud Bonnefoy – Intensive Professional Program in French Pastry
Having grown up making pastries with his grandmother and later watching his older brother at work in a bakery, Arnaud knew from an early age that he wanted to become a pastry chef.
After completing 4 years’ training in a boulangerie-pâtisserie and passing his CAP with flying colours as the best apprentice of the department (regional division of France), he spent 2 years in military service which took him to the Central African Republic, and taught him how much there was to discover outside the limits of ‘the Hexagon’. So, once his service was over, he left for the UK to learn English.
During his time in England he worked in several 5-star hotels, a highlight of which was the opportunity to prepare desserts for Queen Elizabeth II herself.
One day he recieved a call from culinary legend Albert Roux, offering him a job in Amsterdam, at The Grand Amsterdam hotel where he stayed for a year and a half, before moving to another 5-star hotel in Lebanon. All the while advancing his pastry knowledge, leading him to specialise in sugar and chocolate work.
Back in Europe due to unrest in Lebanon he added to his experience several stints in Michelin-starred restaurants in France and Ireland. However, he was soon drawn back to the exciting and varied work of the hotel industry, spending 5 years at the Landmark Hotel in London, where he worked alongside Stevy Antoine, who would later become his colleague at FERRANDI Paris. Hungry for new experiences, he left to teach at the Cordon Bleu in Canada for one year, before working for an American cruise company for 5 years.
Two years later, his friend Stevy Antoine from the Landmark Hotel let him know of a post available as Chef-Instructor for FERRANDI Paris’ international department. Arnaud joined the school in December 2018, and today says he is ‘very happy to be part of the FERRANDI family’. The ‘cherry on the cake’ in his career today is the ability to share his knowledge and experience with his students, and watch each one of them grow over time.
If there is a lesson to be taken from his globe-trotting career, it is that working in the pastry industry can lead you to exciting opportunities – to travel, discover new flavours, textures, cultures and ways of life. According to Arnaud, working as a pastry chef is not at all easy, but if you love what you do and are willing to get stuck in, there is nothing you can’t achieve.