pâtisserie :

Behind the scenes of a new project at Bayon Pastry School

Riana, 22 years old, tells us about her experience in our pastry school and introduces the beautiful project she was in charge of.
 

I study management at NEOMA Business School in Rouen. Since I entered this school, I have always been willing to follow two principles. The first one is to find out what I am really passionate about and choose my internship according to that. The second one is to keep involved in education for everyone because I am aware of how lucky I have been to be able to study so far. When I was told about Bayon Pastry School, I was immediately interested. I had just finished an internship at Danone, during which my addiction to deserts had grown and I was seeking a mission for an NGO in education. Working for a pastry school? Challenge accepted!
 
At Bayon Pastry School, I was in charge of a pastry cookbook that will be sold to raise money for the pastry training. I had to organize the whole project (the different steps, the budget, the planning…) and write the contents of the book. Our goal is to make a beautiful book that tells the story of the school so that everyone can read it even if they don’t intend to cook!
 
For this purpose, we had to make something different from the other cookbooks thanks to a significant storytelling. Why not immerse into a pastry student’s life? That’s the story I decided to tell. Along the book, we can follow the school year of a young woman: her integration in the school, her first steps in the professional world, her doubts and success, until her graduation! The story is based on testimonies from the students of the second intake (2015-2016). Actually, some testimonies will appear in the book throughout the book. Each chapter contains recipes that are linked to what the student narrator is living. Thus, we encourage the readers to put themselves in her shoes and live this experience with her! The trip wouldn’t be complete without a few pages about Khmer culinary culture and traditions! They are between some chapters to make the reader travel even more… A special guest’s recipe will also appear in the book. To find out more, you’ll have to read the book!
 
This experience will remain and unforgettable adventure and a great time in my studies. I had the chance to manage the project independently in a country that I didn’t know. I think there is no better way to discover and understand the way Khmer people work! The project has a strong creative potential. To write a book was a childhood dream. Conceiving the editorial approach, writing the chapters, giving my ideas… I think I had never felt such a fulfilment and had so much fun! Telling a student’s story also offered a great advantage: I spent a lot of time with the students to get to know their story and built bonds with them. Also, the Bayon team supported me, told me the NGO’s story and helped me understand their values. I keep in my mind a lot of good time, laugh and of course delicacies!
 
A big thank you to the whole staff of Bayon School for these three tremendous months! I am looking forward to having the book in my hands as well as a good passion fruit & chocolate tart!

 
We thank Riana for her enthusiasm, her creativity and her professionalism in implementing this project! We regret that she couldn’t stay with us longer!
 
The preface of the book and a recipe will be written by a renowned French chef who is involved too in access to education for everyone ! Big thanks to this chef whose name will be kept secret for now!
 
Finally, we would like to send our warmest thanks to Natan and Pasquier foundations who are financing this project and enable us to make a beautiful book!
 
The pastry cookbook is in progress and should be ready for sale in 2017. Keep updated!
 

, 26 September 2016

Bayon Pastry School Coffee shop celebrates its first anniversary!

After a well-deserved holiday for Khmer New Year, the team of the pastry school organized an event to celebrate the coffee shop first anniversary.

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On the morning of Sunday 24th of April, a party atmosphere prevailed at Bayon Pastry School Coffee shop. About thirty partners of the school (hotels who welcome our students for internships, business clients, suppliers and friends of the NGO) enjoyed a breakfast buffet to discover or rediscover our products.

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Romnea, who manages the coffee shop, and some students were mobilized to help us. They made an astounding work! It was a real management exercise for Romnea and an interesting role-playing for our pastry apprentices!

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Claire, our program director, took the floor to remind the origin of our project. Then, two partners spoke. Sopheap Doung, Human Resources Manager at Amansara hotel, highlighted the benefits for students about being immersed in big hotels for their internships and her satisfaction about Bayon Pastry School students. Afterwards, Antoine Lhomme, Food and Beverage Manager at Heritage hotel, explained why the establishment chose to be provided with bread and croissants from the school.

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Some posters tracing the pastry school’s story were exhibited in the garden. You can see them by clicking here.

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Finally, the anniversary party was the ideal opportunity to present a new pastry that has been created for our school by Samuel Potiron, pastry chef, at the request of Natan Foundation which supports our project. That pastry, called the “Natan”, is a mango mousse dome on a French shortbread. It was served in exclusivity and is now on the coffee shop menu.

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The Natan

A big thank you to the staff of the school and to the students for their involvement and to the guests for being by our sides for this special morning!

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, 26 April 2016

Evolution of the Pastry School Project

Dear friends, Below are the latest news of the Pastry School. The Pastry School has open its doors to its 17 first students 4 months ago already. And during these four months, the students have made great progress. Here are some images of the girl’s first weeks of training.

 

Pastry classes

Before learning to bake cakes, it is essential for the students to learn about and understand the world of pastry. That’s the reason why their teachers Sokhoeurn and Sychay provide them with theoretical classes: vocabulary, pastry history, cooking methods, ingredients, food security… The students are regularly tested on their theoretical knowledge.

 

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Regarding the practical side, the students now master some twenty recipes: financier, madeleine, lemon meringue pie, chocolate banana mousse, chocolate eclair, chocolate fondant, brownie, macarons, cookies… Beyond recipes, they also learn the importance of decoration and presentation, with fruit curving for example.

 
pastry_girl pastries

Complementary classes

The students receive two hours of English class per day. The level improves in a generally satisfactory manner, even if the students of group 1 have more possibilities. The subjects: kitchen vocabulary, equipment, utensils and ingredients, conjugation, grammar and oral practice. After six weeks of mathematics classes to review all the basics (addition, subtraction, conversion, multiplication and division), the students now follow computer classes: turn on and off a computer, create a file, create documents, emails, internet, etc…

Internships

pastry_internshipThe girls of group 1 just came back from a 6 weeks internship. The 8 students had the chance to train in the most luxury establishments of Siem Reap. During this experience, they got the chance to experience a work environment, a professional kitchen and its speed and apply the recipes learnt during classes. Their tutors were all very happy about them, which filled them with pride. The students of group 2 also started their internships.   We would like to thank you again for your support without which this great adventure would not have been possible.

, 12 February 2015