Pastry & Baking
François Hiegel
Executive Head Baker | Restaurants of Chef Thomas Keller
Experience
2012 - 2013
Assistant Head Baker
Au Pain de Mon Grand PèreStrasbourg, France
2011 - 2012
Assistant Head Baker
The Arts Club (London) Ltd.London, UK
2010 - 2011
Assistant Head Baker
Au Pain de Mon Grand PèreStrasbourg, France
2008 - 2010
Assistant Head Baker
PrinciLondon, UK
2002 - 2009
Baker
Boulangerie Pâtisserie ZimmermannSchnersheim, France
Education
2006 - 2008
Technical Diploma in Pastry
Centre de Formation d'Apprentis d'EschauEschau, Alsace, France
2004 - 2005
Certificate of Professional Proficiency in Bakery
Centre de Formation d'Apprentis d'EschauEschau, Alsace, France
2002 - 2004
Certificate of Professional Proficiency in Pastry
Centre de Formation d'Apprentis d'EschauEschau, Alsace, France
Advice from François Hiegel
Quotes about career path, skills, and teamwork from an industry leader.
My first job at a small bakery in France taught me what it meant to be passionate.
If you’re in this field for the paycheck, it won’t work, you need to be passionate to keep progressing.
Nowadays, thanks to machines and equipment, baking isn’t as laborious as it used to be.
Still, it requires time and passion so don’t rush things. You also need to be extremely organized.
My ultimate goal is for others to be better than me one day.
To stay motivated — even when I feel like giving up — I make sure to focus on the goal that I’ve set for myself and then I remind myself to keep trying until I’ve achieved it.
At Thomas Keller Restaurant Group, there is no limit on creativity.
I push my team to use this incredible opportunity that we have to be as creative as we want. We research a lot and play with ideas. I encourage them to try and test new things. If they struggle or fail, I’m there to guide them towards success.
You have to consistently be open and accepting of new ideas in order to keep growing.
Chef Keller challenges me with ideas that push me to learn and focus on new things.
When it comes to baking, every day is different.
We have to adapt to the changing weather conditions to produce bread that stays consistent.
Roles in Pastry & Baking
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