We were delighted to welcome Bastien Blanc-Tailleur today for a guest chef demonstration. My name is Bastien Blanc-Tailleur and I am a pastry chef and consultant. My everyday job in the pastry sector consists of providing consulting and training to those who are new to the industry and those with experience. I help restaurants update their menus, bring new ideas to the table and I also make prestigious wedding cakes for my Parisian clientele. In today’s demonstration we made two recipes, shortbread with pollen and millet flour, and a chocolate and honey ganache. We made a tartlet with crystallised blueberries and raw cream with thyme on Brittany shortbread. It is a great honour for us and an amazing opportunity for our students, enabling them to see other ways of working, other recipes and other approaches to pastry. It provides an insight into our profession, which is constantly evolving. It also provides the opportunity for us to interact, especially with the guest chef. Being in tune with what is happening out in the field is at the very heart of the profession. It is also a way of integrating our students for internships and future employment and gaining recognition for Le Cordon Bleu institute, both in the profession and in the field of French pastry. My advice to the students who watched the pastry demonstration today is to make sure that their passion remains ignited and to throw all their time and energy into learning their trade. It is a great job with a promising future in many countries around the world.