Pastry Academy by Amaury Guichon 201 East Charleston Boulevard, Las Vegas, NV 89104

"I think many reviews have already discussed how great this school's curriculum is, so I wanted to focus my review more on business perspective. I knew nothing about cooking or baking. All I knew was that I wanted to open a small bakery/cafe in a beautiful, quiet place. When I started the curriculum, it was definitely difficult for me, but not impossible to follow. Chef Michell was amazing. He was the gentlest and most thoughtful teacher I've ever had. Now, looking back after a year and half, and having opened my cafe recently, the most helpful parts I learned from this school are these: The daily chores - from cleaning to prepping and taking care of the kitchen. It was definitely challenging and annoying at times, but now that I have dealt with the local health department, I am so thankful for these daily chores we practiced. When we had our first health inspection for our little cafe, I was simply following everything I learned from the school without thinking, and the health department was very pleased with the way we set up and run our kitchen. I remember one afternoon when Chef Michell took a couple of hours to discuss how to design a commercial kitchen and walk-in, etc. That was really helpful when we were designing our kitchen. Also, learning which wholesale products to use in terms of quality, and what shortcuts are available in the market, as well as the products that 5-star hotels use. Learning these tips from experienced chefs was awesome. As a small cafe, we take a lot of shortcuts, and knowing this information has saved us a lot of money and time. Honestly, this was the most helpful part. Instead of ordering a bunch of different brands and going through trial and error, I now know what to order. Additionally, plated dessert week was very helpful. Even when I serve pre-made products, I can now make them visually more appealing, so customers want to take pictures and share them on their social media. I want to extend my gratitude to Chef Michell and Chef Amaury for helping me achieve my dream. I am immensely grateful for the time I spent here and I recommend it to everyone who wants to start their own business. Even if you don't know anything about pastries, this school can propel you far ahead."

"I feel so grateful to have been able to follow the classes at the Pastry Academy. It's a dream to learn in such wonderful place for every aspiring pastry Chef . What i loved the most about my time at the Academy is the deep pastry theory we got there , everything had a meaning and was really well explained it's not just follow a recipe it's knowing why at every step we are doing and the understanding behind the product . Both Chef Michel and Chef Amaury are really great professionals and it was pretty interesting to learn with two different methods and approaches to pastry . I literally loved every moment at the academy , i enjoyed all the modules , i also think the 10 weeks program is well thought because it gives you a bit of everything of what you could find in the industry . Chef Michel is an excellent pastry teacher , he is really patient and his way of teaching pastry is stunning in every aspect . His class is definitely thrilling. Chef Amaury is one of the best Pastry Chef in the industry worldwide . Every single creation is so impressive and i've been so lucky to see and try a couple of them.I really like his classes and love the passion he puts into everything he does. Fiona the director of international operations is nice and really helpful and efficient during the whole admission process . She is also a great photographer. Everyone at the academy is friendly and encourages you to be better . I can only recommend the Pastry Academy!"

"Just finished the 10 week program. It's a life changing and wonderful experience. The program is taught by Amaury Guichon , Michel Ernots and François Delaire. First of all, I know a lot of you will have insecurities in placing your money and ten weeks of your time in a relatively new academy. The answer is ABSOLUTELY. The academy has top of the line equipment and ingredientes. The three professors are AMAZING. Michel Ernots is AMAZING and Fracoise is so down to earth and fun. Amaury is a GENIUS, and super nice and humble. The three are amongst the most talented pastry chefs I've met. The staff and interns have an excellent teamwork attitude and Fiona (Amaurys wife and in charge of administration) is super professional and nice (and an AMAZING photographer). The 10 week journey (because that was it was for me, a life changing journey) was comprised of two basic experiences : what I learned at the academy and what I learned personally along me peers. I loved the overall felling at the academy. None of the instructors or staff has an inflated ego, their purpose is for you to LEARN as much as you can (not belittle you) and you can feel that in every class. When you see the whole staff with that outgoing positive vibe your learning experience is elevated even more. Personally and along my pears I met amazing people from all over the world (Mexico, India, Singapore, Corsica, Indonesia, Africa, USA, Ecuador and me from the Dominican Republic) and to have learned and mingled with all these cultures and different ages (students from 16- 60 years old) just added another dimension to the experience. I cannot think of anything that would make me not recomend this investment for anyone who wants to consider seriously becoming a Pastry chef as a career path. Meeting Amaury and his instructors was a dream come true!! (if you think that man is a genius, when you get to know his humbleness and taste his flavors, that's when your gonna be blown away!). I'm proud that I made the decision to come and to learn from people that I admired from the web ..... It was one of the best decisions I have made in this beautiful career I've chosen. Learned a lot, met amazing and talented professionals and met amazing people and hopefully new lifelong friends. Couldn't have asked for more ❤️❤️❤️."

"Pastry Academy intensive course was the most enriching and life-changing experience. I am thankful that Chef Michel and Chef Amaury opened this school to everyone who is passionate about Pastry, so that people with various professional backgrounds, sometimes totally unrelated to Pastry world, can still join the program and pursue their dreams. Chef Amaury has a unique approach to Pastry, he goes to the essence of each flavor and each texture, combining all elements in perfect balance. He shared a lot of amazing techniques with us and showed us that there were no limits to both imagination and perfection! Chef Michel has an undeniable teaching talent! He broke down every process into simple steps, explaining every element. He made everyone feel comfortable from the first day and was always extremely helpful! During 10-week program they both went far and beyond not only showing us practical skills but also explaining WHY things work the way they do. All questions have been answered even before we had time to ask them. We have also been given good business advice about customers perspectives and preferences, equipment, and materials. Everyday was well prepared and organized so we could concentrate on the essential. If Pastry is something you enjoy doing, then this school will make you LOVE it by giving you the perfect recipe of “Knowledge + Skill + Confidence + Inspiration”."

"I hope This review finds anyone who is looking to join the Pastry Academy, I wanted to share my experience as Its been a year since I completed the diploma. I wasn't very skilled landing up in Las Vegas filled with a lot of questions over the 10 weeks, I can proudly say this experience has been life changing.From being a beginner and learning the basics of pastry to the last module with Chef Amaury really highlights what great teachers this academy has. The modules really go in dept of understanding the theory and craft of each topic. The professionals too around were always amused by the details and Techniques you learn at the academy. The academy is a great centre for learning and growth. Though the program is just 10 weeks the knowledge between the chefs is something no other school could have. The exposure and facilities at the school are something every chef would want to see and be around. I was intrigued each day and it helped me learn so much more. I am currently working in a healthy vegan cafe putting all the knowledge I learnt at the academy to use to make myself better. They gave me the tools to create and make the impossible possible through a better understanding of pastry arts. Chef Micheal is one of the most talented & knowledgeable people I have come across. His wisdom and experience makes him all round craftsmen He made everything look so easy at the same time eased everything in the kitchen for us students, with his playful character and extremely detailed explanations on each topic he made every module more fun and engaging for us to learn. Chef Amaury needs no introduction, His ways of creation and approaching his craft is truly world class. He has really helped me grow & learn. Shared all his knowledge, techniques and made sure I take home experiences which have made me better today. He is always pushing boundaries and making sure each student thinks outside the box. His role at the academy makes you want to create and make pastry better each day. Chef Mario got introduced to us sometime in-between our program I had the opportunity to learn under him as I stayed back at the academy. He has always help me get better at what I do and has been a great part of Grooming me into the chef I am today. He was always around making sure the students learnt new techniques and new ways of approaching pastry. Fiona made everything come together there is not a problem that couldn't be solved as most students come from across the globe. The unity you find at the academy is far greater than anything I've seen.She was always around making sure the students felt comfortable and made sure we all had beautiful pictures and memories to take home. The pastry academy family has been kind generous and open to me and I am thankful each day for it this experience is for anyone who wants to get better and learn and grow more so I strongly suggest you join and get better at what you do cause I have only grown and gone ahead."