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Inès Douellou

Ms Inès Douellou

Ms Inès Douellou

Lecturer - Practical Arts

Expertise

  • Pastry
  • Pastry Making

Biography

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.

Education

Bachelor Culinary Arts and Restaurant Management, Institut Paul Bocuse, Lyon
CAP Pastry making

Courses Taught

SCHOOL OF PRACTICAL ARTS
• Pastry Making
CULINARY & RESTAURANT MANAGEMENT CERTIFICATE
• Pastry & Bakery Making

Teaching Location

EHL Campus Lausanne