#法式甜點關鍵詞] #如何成為一個甜點師?學徒制、廚藝學校與實習 / How to become a pâtissier? apprenticeship, culinary schools, and internship (for English, please click "see more")
成為專業的甜點師、優雅地做出無數個美麗蛋糕與甜點,是很多人的夢想。那麼,究竟該如何一步一步達到目標呢?本文除了介紹歷史悠久的 #學徒制 之外,也為大家介紹法國的 #廚藝學校、#證書 與 #實習,更有許多圈內人的 #經驗之談,是嚮往法國、希望成為甜點師的你不能錯過的一篇!
精彩重點提要:
📌 #取得廚藝學校的證書不代表擁有甜點師資格
📌 #實習制究竟是快速獲取實戰經驗的捷徑,#還是企業壓榨勞力的合法途徑?
📌 #擴大招生的廚藝學校與國際班課程,#反而破壞了實習制的意義?
趕快點下方連結看詳細解析!
🔖 延伸閱讀:
到底主廚的工作是什麼?了解廚房階級與分工:https://tinyurl.com/y4wva4h3
了解法式甜點的心法,你不能不掌握的關鍵詞:https://tinyurl.com/y5c99dd8
*****
Becoming a pâtissier that makes beautiful cakes and desserts is a dream for many, however, do you know how to realize it? In this article, we talk about the apprenticeship, culinary schools, and internships that are critical to the development of a pastry chef. If you are keen to come to France to learn pastry-making and are thinking to become a pâtissier one day, this is a must-read.
Key points to highlight:
📌 obtaining a diploma/certificate from a culinary school does not mean that you're officially a pâtissier.
📌 Are internships a shortcut to get real experiences in the industry or a shield for the entreprises to get cheap labor without risks?
📌 Is the quick expansion of culinary schools and international programs risking the development of a future chef?
Click on the link below to read further.
🔖 Recommended posts on related topics:
What exactly does a chef do? Getting to know the kitchen brigade and their job responsibilities: https://tinyurl.com/y4wva4h3
French pastry keywords that you have to know: https://tinyurl.com/y5c99dd8
#yingspastryguide #pâtissier #culinaryschools #apprenticeship #internship
同時也有2部Youtube影片,追蹤數超過6萬的網紅Sweets Life by kurashiru,也在其Youtube影片中提到,※With subtitles※ The video has subtitles for the quantity and how to make it. Please turn on subtitles and watch. Kurashiru app ▼ iOS app https://ap...
「you're beautiful in french」的推薦目錄:
- 關於you're beautiful in french 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳解答
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- 關於you're beautiful in french 在 Sweets Life by kurashiru Youtube 的精選貼文
- 關於you're beautiful in french 在 Kyle Le Dot Net Youtube 的最佳解答
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you're beautiful in french 在 吱滋老師的臭臉烘焙社 Facebook 的最讚貼文
過完母親節,不知道大家昨天吃了什麼蛋糕?
今天跟大家介紹的是一個由法國MOF Stéphane Glacier 創作出來的經典蛋糕 Le Petit Antoine 小安東尼。
Le Petit Antoine 是一個由很多不同的巧克力元素和榛果組合成的蛋糕,這個蛋糕適合重度巧克力愛好者食用。恩~~~
我也好愛榛果,榛果醬超級香的,只是榛果醬在台灣真的好貴喔(當然還是輸給開心果一點點),巧克力加上榛果再加上脆脆的芭芮脆片,根本就是殺無赦的搭配阿!
法國的蛋糕很有趣,經典蛋糕們都會有自己的名字,例如瑪德蓮、費南雪、修女泡芙、閃電泡芙;由很厲害的CHEF們創造出來個人獨特的招牌蛋糕也會有自己的名字,例如Pierre Herme的Ispahan,
或是像這個由MOF Stéphane Glacier 創作出的 Le Petit Antoine;能夠在多如牛毛的法國甜點中,得到屬於自己,不被忘記的名字,是非常非常不容易的事,表示這個甜點,再久也經得起時代的考驗,永遠不會過時。
至於MOF是什麼呢? MOF三個字,代表的是要去上他的課,要繳很多很多的學費$$$,哈哈哈,真的沒在開玩笑,是很多很多喔! MOF的原文Meilleur Ouvrier de France,意思是法國最佳工藝師,包含各式各樣的項目,得到MOF頭銜的人表示他在這個領域是最傑出的職人,技術超群,在法國是地位非常崇高、受人敬重的。
MOF的工作服領子上面有法國國旗的藍白紅條紋,前陣子有MOF來台灣,卻發現日本CHEF穿MOF的廚師服拍宣傳照,引起其他法國的MOF同聲撻伐;我也曾經為了某個藝人(?)甜點師穿了MOF的廚師服拍影片,雞婆的出言指正,結果對方只是回應拍影片只是希望和大家分享作甜點的快樂blabla~但是既然在這個行業裏,卻不懂得尊重這個行業的規矩,只是讓懂的人在心裡默默的取笑而已,人貴自知。
最後,Miguel說的沒錯,要擠出每顆圓鼓鼓又一樣大的巧克力香緹鮮奶油,是非常困難的,關於這點,相信來上過馬卡龍的同學,心中都有體會了吧!
手感很重要,大家多練習 <3 <3 <3
Le Petit Antoine 小安東尼
在 academy 這九個月裏,吃過的蛋糕真的數也數不清,但是如果要講吃過最好吃的蛋糕,除了 旅人蛋糕和瑞士捲 之外 (sorry... 因爲她們永遠在我心中 no. 1 XD),就是這個 Le Petit Antoine (下面簡稱 LPA)了;也是除了旅人蛋糕& 瑞士捲 之外,唯一一個,好像中毒一樣拿命(要命),我會一吃再吃的法式蛋糕!
LPA 是由 MOF Stéphane Glacier (註一)創作出來的經典蛋糕(感恩啊!),主要由四個元素組成(由下往上):黑巧克力巴芮巧克力脆片,榛果達克瓦茲,牛奶黑巧克力慕斯,以及幾顆牛奶巧香緹鮮奶油。整體的甜度剛剛好,口感和香氣也很棒,不同質地的巧克力元素,隨著舌頭的溫度依序融化,帶來不同的層次感,榛果的顆粒和巧克力脆片的口感,更增添幾分這個蛋糕在口中的存在感和樂趣。榛果和巧克力這個組合真的很要命,你們看看 nutella 是不是很好賣?hahahaha。
當時在做這個甜點的時候,最考我功夫的,並不是在製作上,而是在那幾顆香緹奶油 piping(擠花)... 每一顆要圓圓鼓鼓的,大小距離也要拿捏得好。。還記得那時我考試做 LPA 的時候,我上課教我的 Chef 經過我桌子時開玩笑講了一句:「nah... 不要丟我的臉hor......」真的很大的壓力咯 XD 但還是要謝謝他上課時給的壓力 :P
個人覺得熱愛巧克力的人會超級喜歡 LPA,因爲除了榛果達克瓦滋之外,由頭到尾都含有巧克力,不太喜歡巧克力的人,可能會覺得有點太多,但是,我自己是超愛就是了 :D
註一:MOF,法文原文是Meilleur Ouvrier de France,法國最佳工藝師,包含各種領域,MOF Stéphane Glacier是西元2000年甜點項目的MOF。Le Petit Antoine 是MOF Stéphane Glacier的經典蛋糕,長度10.1CM,寬4.3CM,高度3.4CM,每片蛋糕4.4歐元。
During my 9 months with the academy, I had eaten so many cakes and pastries that I couldn't even imagine. However the most unforgettable which I could dig in like no tomorrow was Le Petit Antoine with the exception of Travel Cake and Swissroll (because they're still my top picks).
Le Petit Antoine (LPA) was created by MOF Chef Stéphane Glacier* (merci!). This beautiful creation was mainly constructed by 4 layers: (bottom to top) Dark Chocolate Praline Crispy Base, Hazelnut Dacquoise, Milk and Dark Chocolate Ganache Moelleuse, and Milk Chocolate whipped Chantilly Piping. Overall sweetness is not overwhelming, texture and flavour are well balanced. Every single bite of this cake brings an unique sensation as there are different textures of the chocolate melted in your mouth at the same time and the crunchiness from the crispy base as well as the hazelnut bits in the dacquoise balanced the overall texture and flavour. Chocolate and hazelnut are really the perfect match as you can tell from how good is Nutella taste like :)
I still remember the most difficult part when I was making this cake in the academy, was the piping of whipped Chantilly. Where every single dollop of whipped Chantilly has to be precise in terms of distance and size. Funny thing is, my chef who taught me LPA in class came to my tabletop and "warn" me not to embarrass him when I was making this beauty during an exam in the academy. But thanks to him everything came out perfectly :)
LPA is for chocolate lovers, I meant serious chocolate addicts (like me). It is because the whole cake is made of chocolate except the hazelnut dacquoise. If you're not a chocolate girl or boy, you might find it overwhelming but for me I'm in love with it ♥
*MOF, known as Meilleur Ouvrier de France in French, is an unique and prestigious award in France according to category of trades in a contest among professionals. The best craftsman in its class will be awarded with MOF title and medal by the President of France at the Élysée. Stéphane Glacier was awarded with the MOF Patissier title at year 2000. Le Petit Antoine was his classic with length 10.1 cm, width 4.3cm and height 3.4cm.
#法式甜點 #lepetitantoine #petitantoine #praline #chocolate #hazelnut #modern #french #pastry #chef #mof #stephaneglacier #chongkowai #class #apam #academyofpastryartsmalaysia #kualalumpur #malaysia #miguelloo
you're beautiful in french 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳貼文
[Taipei pastry shop / 台北甜點店] Bonheur,Bonne Heure (中文請按"see more")
During my last stay in Taipei, I also had the chance visiting Bonheur, Bonne Heure, a French pastry shop opened by yet another good friend of mine. The chef Claire Lin and her husband have spent years in France and thus have immersed herself into the French spirit and art of living. The name of the shop plays a pun of two French words "bonheur" (happiness) and "bonne heure" (good times), which is exactly how the couple has pictured it - to offer customers wonderful pastries and a good time to enjoy.
The style of pastries here is pretty feminine and delicate. Claire has spent a lot of time testing different recipes and making her own creations aside from traditional ones. She also modifies tastes as well as presentations of a pastry often to make it better. Opening a pastry shop does require countless efforts and the life as a pastry chef is never meant to be fancy. Beautiful pastries are done by repetetive work every single day, and we all know it's hard to be as enthusiastic after long working hours and never-changing daily routines. That's why I always admire all my chef friends who chose this career, stay passionate about what they're doing, and never stop to improve.
If you're in Taipei, don't forget to find time and stop by. Click on the photos and the following link to have a closer look: https://www.facebook.com/bonheurbonneheu…/…/878709995562046/
上回回台北,還在板橋找到了我的秘密基地 —— 好朋友Claire夫婦與兄嫂合開的法式甜點店「Bonheur,Bonne Heure」。店名玩了法文的諧音與雙關,希望所有來到店裡的客人都能在這裡嚐到幸福(bonheur)的好滋味、以及度過一段美好時光(bonne heure)。
Claire與Pierre都是非常溫暖纖細的人,在我剛到巴黎的時候就伸出援手。後來Claire開始學甜點,我們也經常交換實習工作的酸甜苦辣。那些辛苦與巴黎的生活點滴如今都變成了養份,持續地滋潤著他們如今不輟的甜點創作及每日的工作。開甜點店從來就不只是實現夢想、也不是在糖和奶油的夢幻氛圍中輕鬆變魔術,而是怎麼在日常不斷的重複勞動裡找到繼續的動力、在堅持中看到持續進步的可能;不忘記甜點帶給自己快樂的初心、以及和更多人分享的快樂。
在他們八月在法國充滿電回去之後,決定在原本的五六日之外,也開放週三週四的下午「恬靜時光」,供應飲料、馬卡龍與常溫蛋糕(新鮮蛋糕還是以五六日為主),讓更多人能享受一段美好的靜謐時光、體驗法式的生活精神。如果還沒有嚐過主廚Claire的手藝,不妨一試。
記得點照片看看Claire纖細美麗的創作!也可點以下連結看Pierre介紹他們細心妝點的店:https://www.facebook.com/bonheurbonneheu…/…/878709995562046/
#yingspastryguide #taipei #bonheurbonneheure
you're beautiful in french 在 Sweets Life by kurashiru Youtube 的精選貼文
※With subtitles※
The video has subtitles for the quantity and how to make it.
Please turn on subtitles and watch.
Kurashiru app
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https://app.adjust.com/npk6jm1
▼ Android application
https://app.adjust.com/vz3y2u7
Check the app for detailed instructions!
The app is full of other sweet recipes!
-------------------------------------------------- -------------------------------------------------- --------------------
It is an introduction of French baked sweets Gato invisible with a beautiful layer of apples when the cake is cut.
Fruits and vegetables other than apples also fit very well, so you can arrange various things and it is fun to find your favorite combination.
Cooking time: 70 minutes
Estimated cost: around 400 yen
【material】
For one vehicle (20 × 7 × 5.5cm)
Eggs (M size) 2
Granulated sugar 50g
Soft flour 80g
Milk 60ml
Melted unsalted butter 50g
Apples (400g total) 2
--- Topping ---
Powdered sugar, appropriate amount
Whipped cream
【procedure】
Preparation. Preheat oven to 180 degrees.
Lay the cooking sheet on the mold.
1. Peel the apples, remove the core and slice them.
2. Put eggs and granulated sugar in a bowl and mix with a whisk.
3. Sift the flour and mix, add milk, melted unsalted butter and mix
Mix well.
4. When the whole blends in, add 1 and mix thoroughly.
5. Pour into a mold and bake in a 180 degree oven for about 40 minutes until it is cooked.
6. After removing the rough heat, cool it in the refrigerator while keeping it in the mold, cut it to the desired size, add the toppings, and you're done.
[Cooking Tips]
Apples go well with red balls, but you can use any kind you like.
You can substitute sugar other than granulated sugar.
The degree of baking depends on the oven, so adjust the time and temperature as a guide.
Soy milk can be used instead of milk.
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A channel dedicated to sweets. Recipes are posted on kurashiru!
Here are some simple and delicious sweets recipes!
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#Sweets #Recipes #Kurashiru
you're beautiful in french 在 Kyle Le Dot Net Youtube 的最佳解答
I've always wanted to see the churches of Nam Dinh. In the past heading towards Ninh Binh on the road, the familiar towers and arches of massive gothic style French influenced churches would peak from beyond the horizon, sparking my curiosity. Later on, I saw many pictures of the online. So I knew that one day I had to go see them for myself. And it happened.
The Hanoi Bus Station has quite a few buses in Nam Dinh's direction. In fact, every 15 to 30 minutes or so. I recommend going to a ticket office and buying a ticket first, but be warned that these mini buses still might take their time leaving to pick up more passengers along the way. Remember that. And the buses can be quite hot too.
About 2 and a half hours later I made it to Nam Dinh, got into a cab and checked into my hotel. I rested for about an hour because I was completely exhausted from the early morning flight and the time on the bus. I tried to rent a car and driver with two rental places and they were all either busy or gave some outrageous number. So I contacted the same taxi guy that dropped me off. Then I realized that all of the churches were in the rural province of Nam Dinh and not in the city. This was a shocker because I was planning to see at least ten. In the back of my mind, I kept thinking that they were next to each other, similarly to how Ho Nai in Bien Hoa's mega churches are. I was more than wrong.
All the major churches are far apart from each other. You can ride a motorbike for sure, but it'll take you all day. I only had about 4 hours or so before sunset. So because I didn't know for sure where I was going and the driver wasn't an expert on the churches, we just opted to use the meter instead, which at the end of it was 1.8 million Dong. The first few churches weren't that far from each other, but they weren't on the main road. They are all tucked in little communities off of the side. The last one called Hai Ly or the Ruined Church as the locals call it was quite a ways away from all the other churches.
I was disappointed that I couldn't see more churches. I was also disappointed that pictures made them look more grand and beautiful. But that's photoshop for you. There was also the fact that many of the churches were given a new coat of paint. You see, that's the problem and the double edged sword. These are active churches that people use. So naturally, they have to restore them and improve them. And a new fresh coat of paint is a part of that. Though, I personally would just have left it alone. But that's not the local mindset.
So are the churches still worth checking out? Yes. Give yourself from morning to evening to properly explore them. Some of them are stunning. Their grand size made it impossible to film them completely. The people in the churches were so nice. From my experiences of traveling, church volunteers and visitors have always been nicer to me than temple people. Many of the church construction workers worked for free in the blazing sun. Some of them even invited me to drink some tea with them. They were proud to show off their work, and rightfully so. These churches were beautiful.
The night concluded with a meal of roasted and boiled ducks. The restaurant where I got the food from didn't have any tables left and it was just too loud and dark to make a proper video, so I bought the food back to my hotel restaurant instead. Despite being a draining day, I slept like a baby on the hard rock of a bed and enjoyed my time running around Nam Dinh a lot.
If you're in Ninh Binh. There is absolutely no reason to not stop by Nam Dinh for a day, especially if you believe in Jesus or if you can appreciate Gothic architecture. Nam Dinh is only 40 minutes or so from Ninh Binh after all.
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This video shows you How to Say ' You ' re beautiful ' (vous êtes belle) in French, pronunciation guide.Hear MORE USEFUL FRENCH pronounced: ... ... <看更多>