Christophe Masselin
Patisserie teacher
Cakes that look good bring customers in the door; cakes that taste good make them want to come back
Your career in a few words: As an apprentice, my career in patisserie started at the age of 16. First with a CAP, then with a BEP. I then obtained a bakery CAP and a BEP, before getting a patisserie BTM. I then specialised in puff pastry for two years before working as head chef in a pastry kitchen for six years. I became a patisserie teacher at the age of 29, at an apprentice training centre in Val-de-Reuil in the Eure region, where I worked for 8 years. I joined the EBP in September 2018.
Why did you choose to teach at the School? I immediately liked the team, which has a clear shared objective: our students’ success!
Your expertise ? Chocolate in all its forms, and technology.
Can you give us an anecdote or tell us about your greatest success? My greatest success was definitely winning the “Chocolate and talent” competition in Rouen, in 2016. In a competition that lasts nine hours, anything can and does happen. It’s a way of challenging and proving certain things to yourself.
The EBP in one word? The School is a magical, atypical place, steeped in history.