SWEET EXPERIENCE WITH FRENCH DESSERTS
Students of Izmir University of Economics (IUE) Department of Culinary Arts and Management learned the niceties of baking cakes and pastries from French Master Chocolatier Sebastian Bouillet, Chef of Les Toques Blanches Lyonnaises. Students, who took a journey into the colorful world of sweets, discovered the details of baking cakes and pastries.
Chef Sebastian Bouillet, who owns 5 stores in Lyon and 2 in Tokyo, stated that he enjoyed taking a journey to the world of desserts with students. He said, “Baking desserts requires delicacy and great attention. Dessert following a meal or anytime is a source of happiness for people. Therefore, it turns into a visual feast and you have to get the right consistency. If you do not pay attention to the fine details, you will not get positive feedback from the guests.”
‘Big projects are on the way’
French Chef Sebastian Bouillet stated that he has been to all around the world and it was his first time visiting Izmir but he has never experienced such hospitality, and students in love with their profession this much anywhere else. Bouillet said that they would be accomplishing major success in pastry with the students.
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