Antoine Rondenet

Baking & Pastry

Pastry and Culinary Instructor
The Art Institute of Seattle

Embrace your mistakes, keep on learning, and always look at your work critically. Antoine Rondenet , Pastry and Culinary Instructor
, The Art Institute of Seattle

Was there a defining moment when you knew you were destined to become a creative professional?

The light came on the first time I visited the international pastry show, called Intersuc, in Paris. I was stunned by the display of cakes, chocolate and sugar showpieces. I realized I was entering the most beautiful craft in the world: pâtisserie.

How do you weave your professional background into the classroom experience?

I share real-world problems, and explain how applying the procedures we teach could have prevented those problems...things as simple as pasteurization barèmes to prevent food-borne illness, or knowing where ingredients come from and how that affects their costs.

What class assignment exemplifies your approach to teaching and mentoring?

I break my management by menu class into two main parts. In the first, students create a restaurant and its menu. In the second we do a case study of a local restaurant, looking at how it operates. We go through the financial steps to determine whether or not the restaurant will stay in business, and why.

How does collaboration contribute to students’ success?

For me, collaboration is essential. I tell my students that a food critic doesn’t grade just one individual, but his whole dining experience. That means the entire team needs to be working together toward excellence.

What’s the most important thing you impart to students to help them succeed in class and the real world?

Embrace your mistakes, keep on learning, and always look at your work critically.