27 Oct 2012, Posted by admin in BAKE, 2 Comments
Colette Christian, a pastry instructor at the Art Institute of Hollywood (AIH) and formerly of the CSCA/Le Cordon Bleu in Pasadena, has spent years teaching aspiring pastry chefs how to make a buttery-perfect brioche. But now, even this professional instructor is taking her croissant classes online. [Disclosure: I was once her baking student.]
I sat down with Colette — Chef Christian back in my pastry school days — to discuss the evolution of a “professional” pastry education in recent years. And more pressing to this laminated dough fan, to question whether an online baking course (videos, not interactive pod casts) on a topic riddled with flaky subtleties like croissants could really stand up to the professional chef test.
If anyone can make it work, it is certainly Chef Christian. I’ve never encountered a more dedicated teacher, culinary school or otherwise. And not so secretly, I’m hoping the current trend in online classes is simply a means to a (sweeter) end: More professional chef instructors teaching real-time classes at local, home cook-friendly baking schools. Here’s the full interview on LA Weekly.