J.F.B Consulting

Where Pastry Becomes An Art

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My master in pastry

I graduated my master in pastry (which is the top diploma for a pastry chef in France) in 1992. I acquired the most advanced knowledge about ingredients technology and the highest technical skills.

To graduate, I had to make a masterpiece. This must be entirely made of sugar and I had to used 7 seven different techniques to work it out. The theme was up to the students. I chose to copy a Napoleon officer helmet.