Hopefully this entry can bring some light to the French Pastry Arts program at ENSP. Contrary to the other negative comments, personally it has been a wonderful and rewarding experience. For students who have no or little experience in pastry, the program prepares one to work confidently in a professional environment.
And this is due to the keen observance of the chefs, who are not only concerned with our techniques, but also with our working attitudes and habits. Possibly the straightforward nature of the chefs might have offended some students past and present, but if we are teachable, we can learn a great deal from their corrections. Even the best chefs will make mistakes, and we can learn from their weaknesses as much as from their strengths.
Most importantly, the chefs are genuine people who care about the progress of the students and who put their hearts out to teach and impart their skills and knowledge. It is a pity that their good efforts are misunderstood by many.
And truly, the program is a great deal more exhausting than expected. Be prepared for the long hours in the lab, French lessons, and technology and hygiene classes. While students complain about the extended hours in the lab, have we not noticed that the chefs likewise finish late, or even later? The scheduled hours could have been easily kept if the chefs were unconcerned and decide to teach us less recipes. In the real world, nobody gets off work on time; we have to adapt to our chefs and environment, and not the other way around. And the school will be a good place to practice this working attitude.
I wish you well in your future endeavors.
