Desserts 101
In previous sessions the students have learned to make French cakes and biscuits, breakfast pastries, ice creams, and candies. They’ve worked for weeks with every form of chocolate–even spraying it with a gun. When they graduate in a few more weeks, they’ll have certificates from one of the most respected specialty culinary schools in the country and entree to well-paid work in a demanding field.
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One of Canonne’s trainees worked out exceptionally well: En-Ming Hsu, who succeeded to his position at the Ritz when he left. This year Hsu led the U.S. team to its first gold medal at Lyon. She also teaches at the school.
And Gaidas, like Bohrer and almost half their classmates, is a “life-changer,” following her heart into a sweet new profession. “I may want to do the whole chef thing,” she says, “but I definitely want to stay with pastry for a while.”
