Created in 2005 by Olivier Bajard, the school has developed for the first time in the world an original and complete professional training concept, adapted to the reality of companies.
Practice and excellence are at the heart of our teaching methods. All the sessions are taught by the greatest professionals – Great Chefs, Best Workers of France and/or World Champions. Within our advanced training courses, you will find both a technical and creative approach. Also, our practical courses take into account the methods of organisation, rationalisation and management that allow you to save time and optimise your turnover.
Driven daily by the desire to pass on our knowledge, we share with our students, trainees and professionals our know-how and the requirements of the profession.
Our mission is to train high-level professionals in pastry, chocolate and ice cream making in a spirit of rationalisation, profitability and efficiency.
Today, the International School of Patisserie is a reference in France and internationally for gastronomy professionals.