Pierre Herme has been appointed Chairman of the Institut Culinaire de France 
Education Committee. With immense know-how and infinite creativity, the 
"Picasso of Pastry" as he is described by US Vogue, will, from September 2020, 
supervise student programmes at the new school of confectionary arts in 
Bordeaux in terms of training and professional development.

Logo - https://photos.prnasia.com/prnh/20200828/2902136-1LOGO 

The role of transmission and education in a unique profession

As part of his new role, Pierre Herme will chair the Institut Culinaire de 
France Education Committee. As such, he will have an advisory role for the 
teaching teams in order to share the highest level of quality in the 
transmission of know-how.

Students will have the opportunity to attend several of his lectures during 
their training. They will have the honour of receiving their diploma from 
Pierre Herme at the end of their studies.

As a veritable ambassador for the Institut Culinaire de France, Pierre Herme 
embodies the school's ambition of striving for excellence in the practice of 
the confectionary arts and daring to develop an eponymous brand. His exemplary 
career is an inspiration for the students.

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Pierre Hermé, world-famous pastry chef

With «pleasure as his only guide», Pierre Herme has invented his own universe 
of flavours, sensations and pleasures. The man that American Vogue called the 
"Picasso of pastry" creates modern pastries, recognised the world over.

As the fourth generation in a line of Alsatian bakers and pastry chefs, at the 
age of 14 Pierre Herme arrived in Paris to undertake an apprenticeship with 
Gaston Lenôtre. His thirst for learning opened many doors. Exploring the 
secrets of the profession, he gradually worked his way up in the great Parisian 
House.

His career continued with other big names, notably Fauchon where he was the 
head pastry chef for ten years before founding Maison Pierre Herme Paris in 
1997.

As an inspired creator, Pierre Herme shakes up the traditions of the trade, 
doing away with elaborate decorations taking up too much space; using sugar 
like salt, as a seasoning, to reveal other nuances of taste; re-assessing his 
work every day, exploring new flavours, mastering new ingredients and 
revisiting his own recipes.

Within his creative workshop, Pierre Herme creates tastes and flavour 
associations like an artist. He begins his creations with a sketch, just as a 
fashion designer would. He writes down the recipes and adjusts the ratios. 
Alongside him, pastry chefs carry out tests, until they arrive at the desired 
result.

From enjoyment and encounters, to reading and travel, fragrances and 
textures... Pierre Herme is curious about - and is inspired by - everything. 
His work and his audacity make him one of the great names in French gastronomy 
today.

Voted the World's Best Pastry Chef by the World's 50 Best restaurants in 2016, 
the pastry chef-chocolate maker brings his technical mastery, talent and 
creativity to gourmets around the world... and beyond! In 2017, Pierre Herme 
sent the first macarons into space for astronauts at the International Space 
Station.

About Institut Culinaire de France in association with Pierre Herme

Institut Culinaire de France in association with Pierre Herme is a private 
technical higher education school training in the fields of cooking, 
confectionary arts (pastry, baking, ice cream making, chocolate making) and 
management.

Thanks to the transversality of classes and the quality of intensive laboratory 
practice, Institut Culinaire de France trains all of its students across the 
same three educational pillars: advanced technical mastery, development of 
creativity, and the assertion of an entrepreneurial position.

Institut Culinaire de France in association with Pierre Herme opened its first 
school of confectionary arts in Bordeaux in September 2020 offering CAP and 
bachelor-level training.

Source Institut Culinaire de France

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   Link: https://iop.asianetnews.net/view-attachment?attach-id=370205

   Caption: Pierre Hermé (Stéphane de Bourgies) / Institut Culinaire de France 
opens its Bakery and Pastry arts school at La Faïencerie, in Bordeaux