From the kitchen to the bakery and patisserie: Cédric Huynh’s career change

Before joining Institut Lyfe Executive Education, Cédric Huynh built a career spanning nearly 20 years in the culinary world. Over the years, he held positions as Head Chef, Sous-Chef and Chef de Partie in various establishments (hotels, restaurants, and luxury 5-star hospitals and clinics) in Switzerland, England and the Netherlands. After spending many years in savoury cuisine, he joined Institut Lyfe Executive Education to retrain in the bakery and pastry trades through the Becoming a Pastry Chef & Baker: the Fundamentals programme.

Why did you decide to take this programme?

I have always been very drawn to and interested in the world of desserts within the culinary arts. During my last job at the Stravinsky restaurant in Hengelo, Netherlands, I was in charge of the establishment’s dessert section. After nearly two decades working with savoury dishes, I felt the need to turn this interest into genuine technical expertise in French pastry and bakery. My plan now is to move into the bakery and pastry sector by joining the ‘Becoming a Pastry Chef & Baker’ course. Although the course isn’t finished yet, I’m already delighted to have received two positive responses for interviews in the bakery and pastry sector.

Tell us more about the programme

The ‘Becoming a Pastry Chef & Baker’ course was both intense and, above all, extremely rewarding. It met my expectations perfectly, particularly in terms of the technical precision required for pastry-making, bread-making and the production of Viennese pastries. The support is exceptional: the attentive guidance from the teaching team, the dedication of the instructors and the expertise of the chefs create an environment conducive to the development of professional skills and personal fulfilment.

What advice would you give to someone considering a career change into the world of pastry and bakery?

My main piece of advice is to be bold, but also thorough. Pastry-making is an exact science that requires patience and passion. It is crucial to choose a recognised training programme that offers a stimulating professional environment, as is the case at Institut Lyfe Executive Education. Finally, you must remain humble and curious, because you learn something new every day, even after spending nearly 20 years in a similar profession: there is always more to learn.

What is your fondest memory of your training?

My fondest memory is, without a doubt, learning the classic fundamentals and techniques: working with choux pastry, the precision required for tarts, mastering Viennese pastries, and the art of bread-making and shaping. Seeing a perfect loaf of bread or croissant come out of the oven is very rewarding. I also really enjoyed the spectacular techniques, such as glazing desserts or piping on a turntable. The camaraderie with the other trainees in the cohort is also a highlight of this experience.

A swift transition into the baking profession

Less than a month after completing his training, Cédric joined the team at Petit Bakkerie, an artisan bakery in Enschede, Netherlands, a town on the border with Germany. As well as helping the existing teams to bake a variety of breads, he will be developing the range of pastries, drawing on the technical skills he acquired during his training at the Institut Lyfe Executive Education. This new stage marks a turning point in his career, enabling him to put his newly acquired skills into practice. A logical and effective progression, which clearly illustrates the career transition opportunities offered by Institut Lyfe Executive Education.

Cédric Huynh’s career path clearly demonstrates that a career change into the bakery and pastry trades is not only feasible but entirely achievable, regardless of the learner’s initial background. Even with solid initial experience in the kitchen, it is possible to reinvent oneself, acquire new skills and give one’s career a fresh start. This transition illustrates the richness and complementary nature of the culinary trades, where every skill can become a real catalyst for professional development and fulfilment.

Learn more about the programme