Born in France, Patrick followed in the footsteps of his grandfather and started his apprenticeship as a pastry cook at the age of 15. On completing his four-year qualification, Patrick continued to work in France, mastering his trade by working in a variety of places.
His passion to discover the world and all of the pastry’s secrets saw Patrick move to the US, where he worked as pastry chef over the next three years in fine dining restaurants in Philadelphia and Los Angeles. Patrick’s next trip took him to Japan for two years, then Korea, New Caledonia and finally Australia. In Australia, Patrick was employed by the Sheraton Hotel Group and for many years worked all over the country in his role as Executive Pastry Chef, in charge of several staff and training apprentices. His final post was the Sheraton Hotel in Perth, where he fell in love with the place and decided to settle and start his own patisserie (Sugar & Spice Patisserie in Joondalup, winner of the best bakery in Australia in 2010) that he successfully ran for 16 years. He has worked in the pastry trade profession for over 41 years and he still loves every aspect of it.
Patrick has now decided that the time is right to share his knowledge with you. To quote the Dalai Lama –
“Sharing your knowledge is the way to immortality.”
Short video clip on Patrick’s journey.
Some of Patrick’s trade successes
- Pastry Chef for the West Australian Olympic culinary team, competing in Singapore.
- Medal winner at many Salon Culinary competitions in Australia and overseas.
- Winner of Edith Cowan University’s Business Person of the Year award.
- Winner of Australia’s Best Small Business.
- Winner of Australia’s Best Bakery.
- Qualification in TAE 40110 Certificate IV in Training and Assessment.
- Training staff and apprentices – several of whom have won awards in the trade.