EHL Pastry courses were specifically designed for pastry chefs and enthusiasts who pursue their passion in a restaurant, hotel business or privately and would like to learn and master advanced techniques.
Participants should have advanced skills and knowledge in pastry, as they will interact and collaborate with renowned chefs and receive feedback on their work.
Enjoy state-of-the-art equipment and technology
Learn and exchange with the best Chefs in the world
Master and bring home a complete set of new recipes
Rehearse and acquire new cooking techniques
Chef Lars Hellenbrand
Chef Patissier EHL SSTH Passugg
Lars Hellenbrand has been working as a pâtissier for more than 20 years at some of the industry’s top hotels and restaurants such as the Steigenberger Frankfurter Hof, the Hyatt Regency in Kiev, and the Widder Hotel in Zürich. He was employed as the Chef Pâtissier at The Dolder Grand in Zurich for more than 7 years, where he was instrumental in the development and implementation of the hotels Patisserie concept.
Lars is currently the Production Manager Patisserie and a specialist culinary arts teacher in the field of patisserie at EHL Campus Passugg, where he has been working since 2015. He takes great pleasure in sharing his skills through practical workshops. His passion for chocolate and attention to detail have also been recognized in competitions such as the Salon du Chocolat in Zürich
Chef Julien Boutonnet
"Meilleurs Ouvriers de France Pâtissier-Confiseur” pastry and candymaking (2015)
Mr Julien Boutonnet is a Senior Lecturer Practical Arts teaching pastry and candy making courses at EHL. He earned France’s top distinction, the Meilleur Ouvrier de France (MOF) award for pastry and candymaking in 2015. His passion for pastries earned him numerous awards: Runner-up as best apprentice in France (2000), the Pascal Caffet award (2004), European Championships of Sugar runner-up (2005) and the Charles Proust award (2006). Throughout his career, Julien has worked in top-notch establishments. After his apprenticeship in the Dordogne region of France, he earned a technical degree in pastry making at the Luc Guillet school (Relais Dessert International) in Romans-sur-Isère. In 2003, he joined the Pascal Caffet team in Troyes (France) as a pastry assistant. The following year, he took an assistant job at ENSP, France’s national pastry school in Yssingeaux. He moved to Switzerland for the opening of the Four Seasons hotel in Geneva and spent the next eight years working alongside Olivier Bajard as head of production. He joined the Ecole Hôtelière de Lausanne in November 2015.
Chef Julien Gradoz
Winner of the catering world cup (2017)
Julien Gradoz is a Senior Lecturer Practical Arts teaching culinary arts courses, specializing in pastry, at EHL since August 2007. As the son of a restaurant owner, Julien had the chance to discover the "arts of the table" from a very young age. After his education in a French hotel school, Julien crossed paths with many chefs, from the humblest to the most famous. As a pastry chef in a two-Michelin-starred restaurant, Julien decided to join the Alain Ducasse group and pursued his career in the restaurant le Louis XV in Monaco, and the Alain Ducasse Paris. After a brief stint in the service of the Prime Minister at the Hôtel de Matignon, his career continued in France and abroad. After many years of working in the industry, Julien's passion for culinary arts and his desire to transmit his knowledge and skills to the next generation pushed him towards the field of education and the doors of EHL.
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In EHL Gastronomy Courses, you will have the opportunity to explore the classic French gastronomic cuisine, the“nouvelle” cuisine, bistronomic Cuisine, Vegan Cuisine and how to incorporate international flavors.