Saturday, Jan 20th 2018

Yvan Cahour Chef Pâtissier

Born in Angers in the Loire Valley, France, Yvan’s career spans over 4 decades.
He started his traditional two year patisserie apprenticeship 2 months short of his fifteenth birthday in a little provincial town of Anjou. He was then poached by one of the Pâtissier judging the end of apprenticeship practical exam and spent the next 2 years working for him perfecting his new skills.
It was then time for a year of military service working and training for the French Navy.
After leaving the French Navy, he went to work for a Parisien boutique where he picked up valuable bakery and Viennoiserie skills.
He then got itchy feet and spent the next 2½ years in Johannnesburg, South Africa, with a team of entrepreneurs opening a “Boulangerie /Pâtisserie boutique, “C’est la vie”, in a trendy brand new commercial centre.

After a brief 3 year period back in France, Yvan headed to London to join one of Britain’s most famous Pâtissier, Michael Nadell to help managing his production unit in Islington.
After 4 very formative and valuable years, he went on working 3 years for a similar production business called “La Maison des Sorbets”.
For the next 10 years, he took a slightly different direction managing Patisserie boutiques in London such as, “les Spécialités St. Quentin” and 3 “Canelle” shops in South Kensington not to forget a Piccadilly “corner shop” as he likes to call it, the prestigious “Fortnum & Mason” heading a team of
Bakers, Pâtissiers and Cake decorators to produce the finest products served in the 4 restaurants and the cake counter in the famous food hall.
In 2002, he fulfilled one of his long life ambitions and went into teaching. Yvan says: “I have always felt extremely privileged to have been coached by my masters and knew that one day, I would in turn impart my  patisserie knowledge to hopefully a strong patisserie legacy behind”.

Yvan has now spent the last 12 years working in a West London College and still enjoys watching the amazed expression on learners’ face when they manage to produce light and plump Chelsea buns or succulent “Macarons lisses”.

His mission in life is to communicate his Passion for Pâtisserie and infect as many food enthusiasts as possible with the Patisserie virus.

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