Gail Ho
Mahé, Seychelles

Hello! My name is Gail, I'm a pastry chef currently working in Seychelles. I've studied industrial design engineering and the french art of pâtisserie in Paris. I've been working in Amsterdam, Paris, Biarritz and now in Seychelles.

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Biarritz

Time for another adventure.

By on 25.05.15

In my previous post I updated about graduating and getting a job in Paris, at the hotel where I interned. Now, roughly one month later, I moved out of Paris. Even though I got myself a job at a great hotel, I got tired of Paris and needed a…


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Paris Pastry life School

I graduated! + Snapshots of my internship

By on 25.04.15

Wednesday the 26th of November I officially graduated from Ferrandi. After 5 months of doing the Intensive program in French Pastry and 3 months of interning we all got our diplomas. So question is, what am I doing now? In this post you’ll read all about where I interned, what…


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Paris

Weekend Tasting: Des gateaux et du Pain

By on 04.01.15

Last time I tried the apple tarte tatin from des Gateaux et du Pain, this time we tried the damassé and the chausson au citron. The chausson I had tried before already actually and I think my taste preference changed a bit over these months.

The damessé is like a…


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Life

Happy New Year!

By on 02.01.15

HAPPY NEW YEAR!
It’s 2015! I can’t believe how fast 2014 has passed. A lot has happened in this year for me. My journey of becoming a pastry chef started and I moved to Paris in the end of January to study french pastry at Ferrandi. In the end of June I finished…


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Paris

Weekend Tasting: Ciel

By on 23.12.14

Ciel is a pastry shop that only sells angels cakes. I have been here once before in March and had the chocolate cake then. As one of my friends is leaving Paris soon (for good T_T) she wants to try some places before leaving town. One of the places she…


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Paris

Weekend Tasting: Pralus

By on 21.12.14

If you haven’t eaten this bread before, it looks odd. If you have, I bet you just want to eat it again now you think about it. This bread is called La Praluline by François Pralus. It’s a rich buttery brioche filled with pink pralines. Almonds and hazelnuts are being coated in…