The Bayon Pastry and Bakery School is proud to announce the celebration of its 10ᵉ anniversary.
This anniversary, which took place on 14 December 2024 at the association's premises in Siem Reap, brought together students, graduates, teaching staff, local and international partners and personalities from the world of gastronomy for an evening under the banner of talent and commitment. The event was marked by the presence of Maï Nguon, founder and inspirational figure of the school.
A decade of commitment to the education of young women
Founded in 2014, the Bayon Pastry and Bakery School offers free, comprehensive vocational training for young women from disadvantaged backgrounds in Cambodia. For 12 months, these students follow theoretical and practical courses, before completing a four-month work placement in prestigious establishments in Siem Reap, Phnom Penh and on the Cambodian islands.
To help finance the training, the Bayon Coffee Shop, opened in 2015, has become a real learning laboratory, where the students acquire skills in service, baking and pastry-making.
An anniversary of excellence
In ten years, the School has trained and graduated more than 170 young women, opening up career prospects for them in renowned hotels and restaurants. To mark this decade, the evening welcomed Fabrice Prochasson, Director of Creation and Innovation Europe at Coup de Pâtes, Meilleur Ouvrier de France and patron of the School, accompanied by Pastry Chef Emma Prochasson. Both chefs prepared a sumptuous buffet, combining French and Cambodian flavours.
The first part of the evening was punctuated by inspiring speeches from several key figures: Patrice Legendre, President of the SEP du Bayon association, praised the commitment of the teams and reaffirmed the importance of the social mission carried out by the School.
Guillaume Jumel, Executive Director of the Cambodian NGO, spoke about the future prospects and the impact of the training provided. Fabrice Prochasson, patron of the School, emphasised the importance of passing on culinary skills.
These speeches highlighted the fundamental values of the School: solidarity, excellence, transmission and empowerment.
Inspiring career paths and showcasing talent
Nearly 100 participants witnessed some of the highlights of the event, showcasing the talent and expertise of the students:
Live cooking demonstrations: some former students shone in a pastry-making competition, revealing their technical mastery and creativity.
Exhibition of brilliant career paths: A presentation traced the careers of young women who have become pastry chefs or owners of their own coffee shops, illustrating the impact of the training offered.
This year, the class celebrated the culmination of 12 months' work and achievements by receiving a giant diploma, a symbol of their success.
The launch of a unique culinary work
The evening was also marked by the launch of the new edition of the pastry book, celebrating creations combining French and Cambodian influences. Signed by Fabrice Prochasson and Sokhoeurn Morn, Director of the School, the book features emblematic recipes such as La Bûche Citron-Pistache, Les Macarons au Poivre de Kampot and Le Saint Honoré, all of which were available for tasting during the evening.
A huge thank you to our partners and supporters
The school would like to express its deep gratitude to all its local and international partners for their support. Their commitment is essential to providing young women in Cambodia with unique and meaningful opportunities.
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