Our apprentices are preparing for professional bakery and patisserie competitions
Competition season is upon us for our bakery and patisserie students. Apprentices studying at the EBP have been preparing intensively for several weeks with one-on-one support from our teachers.
A few days ago, on the School’s Facebook and Instagram pages, we announced the first and second places obtained by Matthieu Morvant and Hugo Cazaux respectively at the best young bakery competition for Ile-de-France. Following this competition, Matthieu, an apprentice studying a bakery BP (professional diploma) at the School, qualified for the national final, which will be held in Aurillac on 21 and 22 November. First year BP student, Alexandre Rebolo, came first in the Best Apprentice Baker Competition for Paris and second at regional level.
On 25 October, BTM (Technical Trade Diploma) apprentice, Marine Detheve, came second at Cacao Barry’s Junior World Chocolate Masters, also winning the prize for best chocolate sweet.
Other students will also be flying the School’s colours in the coming days and weeks. They include:
- Lucas Spinelli for the Best Patisserie Apprentice competition, held at the School on 4 December 2017
- Kyllian Grasteau, Iris Bachelet and Axelle Hemmerlin Best for the “Coupe de France des écoles” at the Europain trade fair, in February 2018
- Jeanne Lecourt (MC student currently doing an apprenticeship at the Ritz) at the Best Patisserie Apprentice competition, in the Best Plated Dessert category, in 2018
- Capucine Petit (final year professional baccalaureate student) for the Best Isigny butter croissant competition next May
These competitions are a real springboard for our students, who get the opportunity to put their skills to the test and measure themselves against to other candidates, and above all, to raise their profile among bakery professionals.
Good luck to all our candidates – find out more/see their profiles by clicking here!