Stéphane Lolive
Patisserie teacher
Pastry chef is a fascinating, artistic, and constantly changing profession, which also happens to be fashionable
Your career in a few words: I started working as a patisserie teacher at the École de Boulangerie et de Pâtisserie de Paris in 2000. After various professional experiences including in a famous patisserie, in a restaurant, with artisans, and in retail, I chose the teaching profession.
Why did you choose to teach at the School? I enjoyed mentoring apprentices, and I wanted to make teaching my profession. But it’s about more than just teaching. I also learn a lot from the people around me, both professionally and from a human perspective.