Courses and Modules Taught
Area(s) of Expertise
Ms Douellou discovered she wanted to be a pastry Chef the day she baked her first cake with her grandmother. Starting at the Institut Paul Bocuse as a cook, Inès specialized in pastry after 3 years of bachelor degree. She worked for Philippe Rigollot where she discovered this beautiful profession. Then she became a pastry Chef at the Laurent Petit brasserie, Le Café Brunet.
After travelling for almost a year through South America, adventuring in the cacao and coffee plantations, she went to understand entrepreneurship at La Jaÿsinia with Thierry Froissard. The Leman Lake won her heart and a job offer at the Chateau d'Ouchy as a pastry Chef brought her to Lausanne.
Being now a Lecturer in Pratical Arts in Pastry making at EHL, Ms Douellou can transmit her passion.