Herve Gabriel Boutin, Chocolate Specialist
Herve began his culinary career path at the Ecole Hoteliere in St Chamond, France where he specialised in pastry and achieved a Masters of Patisserie Chocolatier Glacier and Catering and a Meilleurs Ouvriers de France (MOF) Glacier (ice cream making), the most prestigious title a culinary professional can possess in France.
Herve is extremely passionate about educating students at the Northern Sydney Institute and giving them the tools and skills necessary to achieve excellence in cooking and baking. He believes that the new Australian Patisserie Academy does just that – "the Academy provides cutting edge expertise, helps people to sharpen their skills and creates an elite professional spirit."Show me courses like this