“I was not really studious so my father told me to stop and find a job,” grins the affable chef. Not one to stomach the sight of blood and injections he decided to quit medical school and do what he enjoyed most.

“I’ve liked baking since I was a kid. Especially at Christmas, my mother and I would bake gingerbread houses and cookies together. Sometimes I would wake up early on Sunday and bake something for breakfast.”

At the age of 19 he took up an apprenticeship with a reputable bakery in his hometown of Strasbourg in the east of France and two years later moved to Paris where he tried his hand at running his own coffee shop whilst furthering his studies in pastry making.

“It’s a job that is constantly evolving. It is important to improve on your basic knowledge with training and exposure so you can get some new tips on trends and techniques,” explains Chef Guillaume.

Twelve years later he was spreading his culinary wings a little further, taking up a position at the National Hospitality Institute in Oman where he discovered his passion for teaching. “I prefer it because there is no routine and everyday there is something new.

Plus I get to meet different people all the time.” And when the opportunity to head a new baking academy came along, he wasted no time in grabbing it. As Director of Pastry Arts at the Academy of Pastry Arts Malaysia, Chef Guillaume’s is a 9–5, seven days a week commitment.

And his success in training others has largely been attributed to his friendly, patient and caring nature which he credits to his first boss. “He took the time to explain things to me and mentor me, you need someone like this.

Communication is very important, if I was always losing my temper what would happen? My students will be afraid to ask me questions and they will never learn or improve.” But having a good boss does not always make a good pastry chef.

“You must have passion for it because it is very time consuming. And if you don’t enjoy doing it you will compromise the quality of the products. Plus it is important to have quality ingredients. I don’t think you should use any artificial flavours or additives.

Specialising in European gateaux, patisseries and tarts, Chef Guillaume is not averse to using local ingredients in his creations though he confesses to trying a great variety of local kuih and sweetmeats.

“I always taste desserts and pastry during class, the last thing I want to eat after work is more desserts!”

On life in Malaysia so far, Chef Guillaume admits that he hasn’t been home for almost two years. “I don’t really want to go back but I miss some things. The other night I dreamt that I was sitting in a cafe in Paris sipping a cup of espresso; I guess that’s what I’m missing.