Lecturer - Practical Arts
Bachelor (Preparatory Year)
Meilleur Ouvrier de France Pastry and Candymaking
Julien Boutonnet earned France’s top distinction, the Meilleur Ouvrier de France, for pastry and candymaking on 4 March 2015, making him one of the country’s most prestigious pastry chefs. Julien’s passion for pastries started early and he quickly entered the competition circuit garnering the following awards: Runner-up as best apprentice in France (2000), the Pascal Caffet award (2004), European Championships of Sugar runner-up (2005) and the Charles Proust award (2006). Julien’s career has been exemplary having worked in top-notch establishments. After his apprenticeship in the Dordogne region of France, he earned a technical degree in pastry making at the Luc Guillet school (Relais Dessert International) in Romans-sur-Isère. In 2003, he joined the Pascal Caffet team in Troyes (France) as a pastry assistant. The following year he took an assistant job at ENSP, France’s national pastry school in Yssingeaux. His next move was to Switzerland for the opening of the Four Seasons hotel in Geneva. The next eight years were spent alongside Olivier Bajard as head of production. He joined the Ecole Hôtelière de Lausanne on 23 November 2015.