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The precision and meticulous detail of the pastry made me fall in love
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Aurelien Ever since I was a kid, I’ve had a passion for food. I grew up in my parents’ restaurant watching my dad, a chef, in his kitchen. I’ve always thought I would follow in his footsteps, but that changed when I made my first pastry, a napoleon, with him. The precision and meticulous detail of the pastry made me fall in love. I quickly traveled across France to start my career in Paris and enrolled in Ferrandi, one of the best pastry schools in the world. After I graduated, I stayed in Paris for three years to start my career and worked in the restaurants Le Train Bleu, Le Cafe Pouchkine, and La patisserie Gerard Mulot. I learned from all of my chefs, and had the opportunity to work with Julien Alvarez, a world champion pastry chef. After Paris, I had the chance to go to New York City for the opening of a pastry shop in the Upper West Side. I worked there for two years until and then moved to Washington DC and began working at Boulangerie Christophe. I am lucky to work with my dream team making French pastries and making our customers happy. I am thankful to share my part of the world with Washington DC.
June Issue 2022 v Food & Beverage Magazine | Page 26
