Comments on: Pascal Lac, son entremet fromage blanc et fruits rouges et un CAP pâtissier en apprentissage

By: Le fondant au chocolat de Fanny | il cavoletto di bruxelles

Le fondant au chocolat de Fanny | il cavoletto di bruxelles — Wed, 13 Jan 2010 10:28:48 +0000

[...] del genere. Una provocazione alla quale bisognava quindi rispondere :) Questo qui invece, via Fanny via Pascal Lac (che sarebbe il pasticciere dove tempo fa fece il suo apprendistato), riesce ad essere ancora più [...]

By: PAULINE

PAULINE — Tue, 13 Oct 2009 00:40:55 +0000

Hello! My name is Pauline, from the Philippines:D
I read your blog and it really inspired me:)

I studied baking-pastry arts here and a newbie…

While reading, I can feel your passion in baking and pastries and I wanted to thank you for posting these helpful steps.

If it’s okay, how did you apply an internship with Pierre Herme??

You’re really lucky to be able to learn from Pierre Herme himself:D

By: Steamy Kitchen

Steamy Kitchen — Mon, 29 Sep 2008 01:32:21 +0000

OMG! Where have I been?! Many congrats to you…

xoxo, jaden

By: girl

girl — Tue, 08 Jul 2008 12:16:38 +0000

Félicitations Fanny, c’est génial. dans le milieu artistique (car la patisserie, et oui, c’est de l’art) c’est dur de réussir à avoir ce qu’on veut, et il faut être acharné et têtu….. donc voilà je te souhaite bonne chance! :)

By: Aïda

Aïda — Thu, 03 Jul 2008 12:40:53 +0000

Hey, tu crois pas que je reconnais ces photos ??!Elles sont tellement belles que je les reconnaitrais parmis 100 autres.

xxx

By: Y

Thu, 03 Jul 2008 11:27:48 +0000

Congrats! I’m looking forward to reading about your internship experiences :) Will you be stageing for the whole year?

By: Tim

Tim — Wed, 02 Jul 2008 15:19:13 +0000

Congratulations on your internship. It’s not a surprise, you’re obviously driven and your food looks delicious!

It’s amazing how many people will want to achieve a goal but not actually take any tangible steps to reaching it. I see it in my area of work but it seems to happen everywhere. Those are some good tips — they may seem obvious to someone who’s determined, but relatively few do it so it comes across to an interviewer as encouragingly keen.

By: Sweet Tooth

Sweet Tooth — Mon, 30 Jun 2008 10:11:41 +0000

Congratulations! I wholeheartedly can agree with your way of chosing THE place – I did the same for my apprenticeship years ago. Visited all the pastry shops in the town I had my eyes on and the one that caught my eyes and heart was the one. It turned out to be a terrific choice.

Best of luck with this next step to fulfill your dreams. And I agree with that one too – if you really want something, you can make it happen.

A big Thank you in the names of all those inquiring about the “sesame” – a well “spiced” intro to making the first steps

By: zoe / puku

zoe / puku — Sun, 29 Jun 2008 02:09:21 +0000

nice work Fanny! congrats on the internship, and you are so right about the importance of perseverance in getting the position you want!

I just took about 2 months to secure the job I really wanted (there wasn’t a position, I just offered my services and they created a position), and even though I felt bad – like I was harassing them, I just took a deep breath, smiled and called/emailed again every week, just to say “hi, I’m very keen, I’m still here, I can provide this service, can we make an appointment?” and now I have the perfect job! (well, perfect for me, and nothing to do with pastry!)

congrats and good luck to everyone else striving to get where they want to be!

By: R khooks

R khooks — Sat, 28 Jun 2008 11:01:51 +0000

Félicitations, Fanny! C’est SUPER to say the least. And well done on going for it. I’m totally on the same wavelength in regards to following your dreams. Not easy but definetly soul satisfying ;-)
Bisous,
Rach x