Having worked in pastry for 23 years, Georges decided to share his passion by opening a pastry shop "Georges Alain Pâtisserie" in the Cyprian city of Paphos, drawing on his international experience to produce one-of-a-kind French-style pastries that have made a name for him right across the country.


Please could you introduce yourself?
I’m Georges Alain. I’m a pastry chef, and I own a French pastry shop in Cyprus that specialises in gluten-free, sugar-free and vegan pastries as well as more traditional pastries. I also make my own ice-cream with fresh fruit, as I really think it’s important to use fresh, high-quality produce.


What is your professional background?
I primarily gained my experience working in hotels and pastry shops in various different countries, but mainly in France.


Why did you choose to train at Le Cordon Bleu Paris?
Because in my eyes, the institute was the best gastronomy school around, and studying in France alongside some of the world’s best chefs had always been my dream. When my big brother had the bright idea of gifting me Le Cordon Bleu’s pastry techniques book, that was the final push I needed!


What is your best memory of your time at Le Cordon Bleu Paris?
It would have to be the demonstration classes, when the Chef was showing us techniques and I was surrounded by students from across the globe. Everyone would be asking questions and sharing their thoughts, which really broadened my horizons as I learnt.


What was the one thing you learnt that still serves you on a daily basis today?
I learnt that pastry and, indeed, gastronomy in general has no boundaries or limits. That inspires me every single day.


What advice would you give future students?
I would advise them to keep moving forward with passion and to work extremely hard to achieve their dreams. You have to knuckle down, persevere and follow your dreams, no matter what!


You’ve opened your own pastry shop, Georges Alain Pâtisserie, in Cyprus. Could you tell us a little more about it?
It was something I’d dreamed of doing ever since I first began working as an apprentice. Even when I was a student, in the back of my mind I knew that one day I would open my own pastry shop. Over the years, I built up my experience and acquired more and more technical expertise, and then one day... I took the plunge! My lifelong dream became reality!


What is your daily routine?
I spend a lot of time baking each day, preparing pastries, croissants, ice cream and macarons. I also serve customers   that’s something I love. I buy stock and place orders, too. I also do a bit of marketing, and spend time on my website and social media, answering questions... well, sometimes (laughs).


What do you enjoy most about your job?
Interacting with customers and keeping them happy. Their opinions and loyalty are massively important to me.