French Pastry Consultant for Resorts
On‐site French pastry training tailored for remote and high-end properties. Upgrade dessert menus with efficient methods designed for real‐world kitchens.
French Pastry Consultant for Resorts
On‐site French pastry training tailored for remote and high-end properties. Upgrade dessert menus with efficient methods designed for real‐world kitchens.
I train resort kitchen teams on site—whether you’re a safari lodge, island resort or boutique hotel. Using classic French techniques adapted to limited equipment and supply, we streamline production, reduce waste and deliver elegant desserts guests remember.
Efficient Pastry Methods to Elevate Your Dessert Menu
✔️ Reduce prep time and waste without sacrificing elegance
✔️ Menus adapted to climate, storage and sourcing constraints
✔️ Refined tea‑time service that is simple, elegant and paced for your operation
✔️ Consistent plates across shifts and skill levels
✔️ Clear step‑by‑step procedures (batching, holding, finishing) for remote kitchens
✔️ Stronger team confidence, hygiene and organization habits
Training for Resort Chefs and Hospitality Teams
Safari Lodges & Tented Camps
Safari Lodges & Tented Camps
Island & Off-Grid Resorts
Island & Off-Grid Resorts
Boutique & Luxury Hotels
Boutique & Luxury Hotels
Teams with limited equipment (any brigade size)
Teams with limited equipment (any brigade size)
What Clients Say
Over the course of 2 weeks, Charlotte completely overhauled our entire pastry and dessert offering at camp. I was blown away by the quality of the end products.
I can already see a difference—not only in what they can now produce from their kitchens but also in their level of pride and commitment.
Build confident pastry teams, shift after shift
Clear procedures, better hygiene, calm service.
On‐site Pastry Training Programs
Fundamentals, Fast
Classic bases (choux, tart shells, croissant) adapted to your equipment.
Focus: stability, speed, finish.
Plated Desserts for Service
Batch prep + à‐la‐minute finishes for consistency and wow‐factor under pressure.
Tea‐Time Experience
Refined tea‐time items (tartlets, choux, macarons) with low‐equipment finishing, pacing and replenishment for service.
No Need for Palace-Style Complexity
Foolproof techniques, adapted to your setting.
With the right techniques and processes, anyone can develop an expert eye for the culinary experience.
Personalized on-site training not only enhances your image but also implements long-lasting processes that save money by reducing food waste and managing stock efficiently.
Case Studies From Remote Locations
Kenya — Safari lodge:
New dessert lineup, and breakfast offer 100% staff adoption in 8 days.
Lombok — Island resort:
Tea-time launched for Two Sisters Hotel; fresh breakfast bakes + service-ready desserts — full team rollout in 7 days.
What On‑Site Looks Like
1. Pre‐call — goals, constraints, available equipment
2. Detailed proposal & scope validation — then procurement and logistics planning (equipment, ingredients, travel)
3. On‐site training — hands‐on sessions with access to the detailed training book; implement menus and methods
4. Post‐training support — WhatsApp check‐ins
Frequently Asked Questions
Do you offer on‐site pastry training for resorts?
Yes. I travel worldwide to work directly with your team in your kitchen.
How do you adapt to limited equipment or unstable power?
We design menus and methods for your exact setup: no‐oven alternatives, low‐risk fillings, safe holding temperatures. Some recipes might not be adapted to your situation.
How long is a typical program?
Tpically 6–10 days on site, adjusted to your goals and modules. For multi-property groups, we can group locations in one itinerary or run separate visits. We confirm the plan on the discovery call.
What outcomes can we expect?
Faster mise en place, better consistency, reduced waste—and stronger team confidence, hygiene and organization—plus a more memorable dessert experience for guests.
Can you help with costing and waste reduction?
Yes—batching plans, portion guides and clear procedures are part of the training.
I’m Charlotte — a certified French pastry chef (Savoie Léman) and pastry consultant for resorts. Across global kitchens, a pattern kept appearing: great meals, while desserts lagged behind. French Pastry Secrets exists to change that. Through on-site French pastry training, I help remote and luxury properties build dessert programs that are simple, elegant and reliable in real kitchens.
Working in your kitchen, with your team and ingredients, we adapt classic French technique to limited equipment and climate. Expect refined tea-time and plated desserts your brigade can execute daily; clear step-by-step procedures for consistency, hygiene and organization; and a confident team that delivers memorable desserts shift after shift.
The result: happier guests, a stronger reputation, and a dessert offer that truly sets your property apart.
ABOUT THE CHEF
Plan Your On‑Site Pastry Training
One call to align goals, constraints and outcomes—and set dates.