From December 11 to 18, the Pastry School had the privilege of once again welcoming Chef Fabrice Prochasson, sponsor of the 2023 class of students.
Fabrice Prochasson, Meilleur Ouvrier de France in 1993 and Director of innovation and partnerships at Coup de Pates (www.coupdepates.fr), supports the school each year by training our 20 students and our teaching teams for a week in techniques exceptional in the profession.
This week took place with three major events: the creation of the lemon pistachio flavored Christmas log, the graduation of the students from the Pastry School, and a cocktail at the end of the week entitled “Sweet Celebration: A Culinary Showcase of Macaron Spirit.”
The lemon pistachio flavored log is a solidarity recipe imagined by Fabrice Prochasson, co-signed with Sokhoeurn Morn, pastry chef at the Pastry School. This week was an opportunity to perfect it with the students in order to offer it for sale for the end of year celebrations at the Coffee Shop. Good news, if you are in France, you will also have the opportunity to taste it, because “Coup de Pates” will also market it.
In the middle of the week, the 20 students were awarded not one, but two diplomas! The first delivered by Chef Fabrice Prochasson to congratulate the young girls for their professional work and their diligence. The second diploma was awarded by TDSO, an association which trained our students in learning the English language.
In order to present the work carried out during this week, we organized a cocktail at the end of the week, “Sweet Celebration: A Culinary Showcase of Macaron Spirit”, in the presence of our partners, clients and friends of the Bayon school. Our guests were able to enjoy original macaroon recipes, savory canapes and the famous lemon pistachio log, all in a very pleasant atmosphere in the Coffee Shop garden.
