the aspiring pâtissière is a pastry commis chef, university graduate and alumna of Le Cordon Bleu London where she completed her Pâtissèrie Diploma in 2013.

She loves all things pastry-related.  She also enjoys listening to and playing music, cooking, reading, cycling, kitchenware shops, recipe books, The Hour, opera, theatre, Daft Punk, films, going out for dinner and Ace of Cakes.


14 thoughts on “About…

  1. Final year ‘procrasti-baking’ – I can certainly relate! I am currently a final year Arts student (History and International Politics) and finding any excuse to preheat the oven..

    I look forward to following your baking journey!


    • Thank you and thanks for reading! And yes, I definitely love finding any excuse to be baking rather than writing essays – I think cooking is far more exciting!

      the aspiring baker

  2. Hi….love your blog. I look forward to hearing what you do in class. I am planning to apply to LBC next year and wanted to know if I could ask you some questions about the cass shefules, stages, etc. I have been for a visit but they were a little vague on the class days and stages. Thanks

      • Hi. I will be applying for the Patisserie course. My love is baking/ pastry!

        I will be commuting to London and was wondering what your weekly schedule was/is like. They said classes could be any time Monday to Saturday. Also how does a stage work…what do you do when do you do it?

        Your sugar work thrilled me and everytime you post it makes me want to LBC sooner.

        Look forward to hearing from you!

      • That’s great, the Patisserie course is really fantastic – I’m sure you’ll love it!

        Okay, so regarding the timetable, classes CAN be any time Monday-Saturday. (I’ve been quite lucky with the scheduling of my classes and haven’t actually had any Saturdays at all during my course, but I know some people who have – I think it depends on the number of groups there are at whichever level you’re studying, i.e. Basic/Intermediate/Superior.) You probably already know that they run four sessions per day: 8am, 11:30am, 3pm and 6:30pm. Typically, Patisserie students have 15 hours a week so if you have two classes a day, you’ll only really be in three days a week – they tend to be consecutive days too, but as with everything, there are exceptions!

        Staging is essentially like doing work experience or an unpaid internship. With mine, I work one day a week in a pastry production kitchen – it’s been a really good way for me to get a bit of industry experience alongside my studies. I basically do anything that needs doing, whether it’s peeling apples, chopping fruit, making glazes, mixing macarons etc. Naturally, what you do will differ depending on which kitchen you’re in, but I think it’s a great way to practise your skills in a professional environment! Also, the school doesn’t actually offer students any placement opportunities, but it’s fairly easy to find one if you just approach restaurants/patisseries and enquire about openings for stagiaires. (The only other thing I’d say is that while you’re at Basic/Intermediate, you can probably manage two days a week if you’re looking to gain more experience. However, the workload during Superior is much heavier so I wouldn’t really recommend working more than one day a week at that level.)

        I’m glad you enjoyed the sugar work – it’s definitely been my favourite part of the whole course so far!

        Hope this helps and please don’t hesitate to ask if you have any other questions!

  3. Thank you so much for the answers. What are you planning to do after graduating? Does LCB help with placements etc?

    I will probably think of more questions in the future and look forward to you next posts!

    • Not a problem, glad I can help!

      I plan to start working as soon as I can after my course finishes – I’m just excited to get into the industry for real now! Regarding LCB, they don’t actually help students to find stages or jobs. (There is a noticeboard in the school where they display job adverts, but it doesn’t seem to be updated that regularly.) If you’re looking for something, you just have to be proactive about it because the school doesn’t really offer any opportunities in that area. That said, you can schedule an appointment with the Academic Director on Wednesdays during term-time to discuss career development and school matters. However, I don’t know how useful this is because I don’t know anyone who’s actually had a meeting! Everyone I know who works or stages has found their placement through making their own enquiries at restaurants/patisseries. (Also, the teaching chefs are always willing to give advice and information to students who are interested in that sort of thing – they’re incredibly helpful, so it’s always good to talk to them if you have any queries.)

      Good luck with your application – I’d love to know how you get on and look forward to hearing from you again if you have any other questions!

  4. Hi there!

    I’ve just come across your blog and it’s filled me with happiness and excitement. I’m due to start at Le Cordon Bleu in London on the diplome de patisserie in September :o) I’m counting down the days, hours, minutes…

    Reading of your experience has been incredibly interesting and useful. What a fantastic idea to gain work experience whilst studying. I’m going to need to find paid work also in order to support myself but if I can manage to find work experience during the school holidays that would be amazing. Is there anyone / any chef you’d recommend speaking to? Networking of course is the best way to find such positions.

    I can tell from your posts that you loved your time at the school. Do you have any golden nuggets of advise?

    Niki, also an aspiring pâtissière. Aged 31 (a trained marketeer and project manager who’s having a career change. Well…you only live once!)

    • Hi Niki, thank you for your lovely comment!

      Firstly, I’m sure you’ll have a fantastic time at LCB, it’s a great school. With regards to finding work experience, it’s really up to you and what you’re interested in doing (e.g. restaurant, bakery or maybe more of a production-style operation etc.) and who you’d like to work for. The best thing to do is just to be proactive and make enquiries at the places you’re interested in working in – a lot of kitchens are willing to take on stagiaires and it’s a really good way to learn and gain experience.

      As for advice, all I can say is just work hard, do your best and enjoy it! (Like everything, it’ll be challenging at times, but it’s also a lot of fun and I’m sure you’ll gain a lot in terms of skills and knowledge – I definitely did!)

      Anyway, good luck, all the best for September and don’t hesitate to get in touch if you have more questions!

  5. Hi,
    Hope this message finds you well!
    First of all, congratulations for Your work, really nice products.
    I am studying at LCB London and I am now in superior and I find myself struggling with the portfolio for the final exam.
    Do you happen to have an example for me to have a rough idea of how and where to start?
    Sorry to bother you as I can imagine that you must be very busy but I would really appreciate Your help.
    Looking forward to hearing from you.
    Best wishes,

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