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Ms Inès Douellou

Inès Douellou

Qualification(s)

Bachelor Culinary Arts and Restaurant Management, Institut Paul Bocuse, Lyon
CAP Pastry making

Function

Lecturer - Practical Arts

Teaching Location(s)

EHL Campus Lausanne

Courses and Modules Taught

BACHELOR OF SCIENCE IN INTERNATIONAL HOSPITALITY MANAGEMENT
• Food and Beverage Workshop 1

Teaching Subject(s)

Pastry Making

Area(s) of Expertise

Pastry

Short Bio

Ms Douellou discovered she wanted to be a pastry Chef the day she baked her first cake with her grandmother. Starting at the Institut Paul Bocuse as a cook, Inès specialized in pastry after 3 years of bachelor degree. She worked for Philippe Rigollot where she discovered this beautiful profession. Then she became a pastry Chef at the Laurent Petit brasserie, Le Café Brunet.


After travelling for almost a year through South America, adventuring in the cacao and coffee plantations, she went to understand entrepreneurship at La Jaÿsinia with Thierry Froissard. The Leman Lake won her heart and a job offer at the Chateau d'Ouchy as a pastry Chef brought her to Lausanne.


Being now a Lecturer in Pratical Arts in Pastry making at EHL, Ms Douellou can transmit her passion.