Chefs and Instructors for Programs in English
Get to know the talented and experienced professional chefs and instructors that work on our International programs through the below portraits, in alphabetical order.
Stevy Antoine
Intensive and Advanced Professional Programs in French Pastry
For patisserie teacher Stevy Antoine, it all clicked during an internship in his third year of school with a pastry chef in Mayenne. He decided from that moment on, and with his parent’s go-ahead, that he would take a sandwich course for two years in Duval. Never put off by demanding hours, often reaching 10 hours a day, he left his native Brittany and pursued an apprenticeship in a bakery-patisserie in Paris where he learnt to make desserts.
Georges Benard
Intensive Professional Program in French Pastry
Growing up with a father who ran chocolateries, Georges Benard discovered his love for the industry from an early age. Passing through the production lab at the bottom of the garden on the way home from school, he would fill his pockets with chocolates.
First of all, he undertook two years of on-the-job training in a restaurant in the 16th arrondissement of Paris, giving him experience both with classical pâtisseries and plated desserts.
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’.
