IRINOX SCHOLARSHIP TO PAULINE MANNION, STUDENT AT THE CHICAGO FRENCH PASTRY SCHOOL

The scholarship “For the Love of Chocolate Foundation 2009” offered by Irinox to the prestigious French Pastry School, has been awarded to Pauline Mannion, who describes her final year in Chicago: “the course was far beyond my expectations in every way and was much better than I had imagined”. The final exam was one of the parts Pauline liked best, who loved the fast pace and ethical professional atmosphere. Her favourite memory is definitely of the teachers, who were wonderful, like all the recipes and products they taught her to make. Pauline’s favourite recipes turned out to be quite simple to make. In effect, the most important lesson she will cherish for her future as a pastry chef regards the method and science at the base of every recipe. Before this course at the French Pastry School Pauline often had very imaginative ideas about the products she wanted to create, but great difficulty in understanding which instruments and procedures she would need to make them. Today Pauline has a very clear idea that if you know the potential of every ingredient you can prepare anything. You cannot just bumble through in confectionery; precision and accuracy are essential. It is well-known that in this top school only the best ingredients are used, but Pauline has realized that at the French Pastry School everything is the best that can be found. Now that Pauline has passed the final examination, she will have a wonderful opportunity in San Francisco, California, where she will work side by side with Pastry Chef Will Werner at the “Quince Restaurant”. Irinox is truly proud to contribute to the training of young pastry chefs who choose to attend one of the best confectionery schools in the world, the French Pastry School with which Irinox collaborates closely.