Pastry is both an art and a science! As you master the techniques you will have more tools to let your creativity shine.
Who better than a World Cup Champion: Julien Gradoz and a "Meilleur Ouvrier de France": Julien Boutonnet to initiate you to modern ways of presenting pastry classics, the range of techniques and recipes required to produce them and how you can easily adapt them to your new personal creations.
Explore our Pastry courses below - each course can be taken separately, and delivers its own EHL Certificate of Completion.
Desserts should be a celebration! Proposing an approachable menu with popular flavors will lead to the highest guest satisfaction.
Chocolate? Because it is popular and doesn't have to be boring. Fruits? Because people who aren’t chocolate lovers tend to be fans of fruits.
During this course, Julien Gradoz will help you integrate the subtleties and techniques to deliver a "grande pâtisserie".
Guests visit a tearoom to experience the tea AND the pastries - traditional or modern.
During this course, Julien Boutonnet will help you integrate the subtleties and techniques to deliver a "grande pâtisserie".
"Gâteau de Voyage" - Travel Cakes - are trendy, you can find them in all the windows of famous pastry shops, some of them even specialized in this niche.
During this course, Julien Boutonnet will share with you how famous pastry chefs have revisited these classic pastries made from natural ingredients into new delicate and flavorful recipes.
EHL Pastry courses were specifically designed for pastry chefs and culinary arts professionals working within an independent store, a restaurant or hotel restaurant willing to explore and master advanced techniques.
Participants must master professional pastry skills and knowledge as they will be exchanging, collaborating and getting feedback for their work from world leading Chefs.
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 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.
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.
During these courses you will:
And exchange with your instructor and a small group of your peers.
As the course starts early and finishes late, if you need overnight accommodation, we have negotiated some preferred rates in the following hotels:
Hotel ABC Chur
Preferred rate for a single room including breakfast: CHF 139.-
Hotel Stern Chur
Preferred rate for a single room including breakfast: CHF 164.80
Fill in the form to discover our selection of 2-day Culinary Arts Short Courses that allow Professionals to explore new techniques and trends.
Since 2010, the French gastronomic meal and its rituals have been recognized as an intangible UNESCO cultural heritage.
In EHL Gastronomy Courses, you will have the opportunity to explore the classic French gastronomic cuisine, the“nouvelle” cuisine, bistronomic Cuisine, and how to incorporate international flavors.