Short Courses in Pastry

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.

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.