Skip my CAP pastry chef and "won't you cap" the cap? Skip the

The French are passionate about pastry. TV shows, media chefs, blogs and new monothematic shops (cabbages, meringues, macaroons, lightning ...): the sweet cartonne more than ever. A boom that sharpens the appetites of gourmands and even arouses the desire for reconversion ... Schools and brands, now offer courses for adults in search of new knowledge. Zoom on this trend.

CAP: we pass the course!

With creations as great for the eyes as for the taste buds, pastry has found many fans. The CAP, or certificate of professional competence, is the new Grail. At the prestigious Ferrandi School in Paris, there are now more applicants in pastry than in cooking. And the least we can say is that places are expensive: only 1 candidate out of 4 is selected for adult training which contains 4 months of practical courses followed by 4 months of training. A key, 100% success in the exam.

A degree in free candidate

For the autodidactes, 2 books play the card of the general public education, with the CAP in the line of sight: a playful but concrete approach for the "troublemakers of the taste" Michel and Augustin, themselves neo-graduates; step by step pedago and video support for the chefs Damien and Régis. A wealth of advice to acquire the basics ... whether you pass the diploma or not!

Pass your CPA pastry cook , Michel and Augustin, 320 p., 24,95 €, ed. Hatchet. I spend my pastry cap free candidate , 750 g, 304 p., 25 €, Editions culinaires.