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ENDERUN COLLEGES, April 22, 2017 – One must admit that the French are superior in the art of pastry making, but what is it that makes them masters of the craft—with the ability to turn simple ingredients into exquisite and intricate desserts? Enderun’s newest Award-Winning Executive Pastry Chef, Laetitia Moreau gave us a taste of how it’s done.

A Pastry Affair: Demo and Buffet Event with Chef Laetitia Moreau was an introduction to our upcoming Diploma in Pastry Arts Program. The event highlighted a variety of classic French pastries artfully crafted by the award-winning pastry chef.

Chef Moreau fell in love with pastry arts shortly after her initial training at Les Compagnon de Devoir et du Tour de France, which influenced her move to La Grande Epicerie de Paris. Her culinary career continued in several cities including Lyon, Atlanta and New York. She was an assistant to the World Champions of Pastry, Alain Ducasse and later began teaching at one of his schools Ecole Nationale Superieure de la Patisserie (ENSP).

During the demo, Chef Moreau expertly engaged the audience’s attention and encouraged them to participate in creating her masterful delights. It was a true showcase of the hands-on training that would be received by the participants of the Diploma in Pastry Arts program.
The course demonstrates the technical and elaborate processes needed to create quality desserts by mastering basic principles. It will aid students to lay the basic foundations of pastry arts vis-à-vis entrepreneurial thinking by tackling confectionary and bakery histories and likewise touching on the organizational structure applied, as well as the management skills needed to run a kitchen.

As Alain Ducasse once said, “Desserts are like mistresses. They are bad for you. So if you are having one, you might as well have two.”