The Making of a Pastry Chef: The Journey from Childhood Passion to Apprenticeship to the Heights of the Profession

October 29, 2012

CHc/file
Eric Lanlard
“The British used to fuss for hours over fancy designs, but when it came to the flavor, they’d say, 'Oh, sponge will do.' That’s all changing now.”
 – Eric Lanlard
 
 
Master Pâtissier and cake maestro Eric Lanlard is the owner of the chic London cake emporium Cake Boy and has changed the face of British baking.
 
 
He began his fruitful career in his birthplace of Brittany, where he was voted Best Apprentice Pâttisier at Le Grand Pâtisserie. Eric went on to study the craft of Chocolatier with Arens-Scheer in Luxembourg and then served world dignitaries on board the French flagship Jeanne D'Arc as part of his national service. He moved to the UK in 1989 to work with Albert and Michel Roux. He opened Cake Boy in 2007 and has a 10-part series—Baking Mad with Eric Lanlard—currently on British TV. He is author of Glamour Cakes, Master Cakes, Home Bake, Cox Cookies & Cake, and Cake Boy. Tart It Up! is his latest book and is his first book addressing savory baking. He is also poised to be one of the first chefs in space through Virgin's Intergalactic program.  
Recorded Monday, October 29, 2012 at Kendall College.