Foreword

Le Cordon Bleu was delighted to work once again with author Wayne Gisslen on the fifth edition of Professional Baking. This continued collaboration underlines the importance of classic pâtisserie and baking techniques at the service of the global gastronomic world. It has always been the philosophy of Le Cordon Bleu that through mastering and understanding the importance of these techniques, processes, and methods, students gain the skills and confidence necessary to become not only excellent professionals but also creators of their own works of art. Le Cordon Bleu sees this fifth edition of Professional Baking as an important tool in this endeavor.