Victor Estrada, a student in the Diplôme de Boulangerie, already has extensive experience. Having worked across the globe, he recently collaborated with the renowned pastry chef Amaury Guichon, known for his exquisite pastries and impressive chocolate sculptures. Here, he shares his journey and experience.

Can you introduce yourself?
My name is Victor Estrada. I am a passionate mexican pastry chef who has trained and worked around the world like “Arnaud Delmontel” Paris, “Minami Yaletown” Vancouver, “Pastry Academy by Amaury Guichon” Las Vegas.


Why did you choose to study at Le Cordon Bleu Paris?
I choose Le Cordon Bleu because it’s the best place on earth to learn pastry arts. 


Why did you choose to study the Diplôme de Boulangerie?
After many years progressing my techniques. I realize I need boulangerie techniques to achieve the ultimate sweet flavors in my creations. After intense research I concluded that LCB Paris is still the best place to learn from professionals. Saving me decades of learning rehogue trial and error. 


How did you discover the opportunity to work with Amaury Guichon?
I went to the academy exclusively for the chocolate sculpture technique. After the 10 week training, the team asked me to assist the chef for 10 weeks more. Afterwards Chef Amaury texted me to assist him for a longer period of time. In this time I helped the chef with a commercial for the "Willy el la movie", sculptures for celebrities such as the dj Marshmellow and the singer J Balvin, and helped him with amazing sculptures such a giant train and a chocolate dragon. 


What was your role in Amaury Guichon's team and what were your main responsibilities?
My main responsibilities were to assist him as best as possible whenever he did an sculpture or dessert for a video or the class. I would prepare his tools, set up the kitchen for the project of the day and sometimes I would help the chef with some work on the sculptures. 


What specific achievement or project with him has impressed you the most?
Definitely when the chef let me jump into the sculptures and polish them or give them shape. Sculptures can break with the smallest distraction and it is work that takes hours and inmnense amount of effort. He rarely lets chefs touch his work. 


Are there any techniques or philosophies you learned from Amaury Guichon that you now apply in your baking apprenticeship?
Concerning the technique: my boulangerie original recipe creation will be filled with special recipes I learned working with chef Amaury Guichon and every time there is a chocolate technique involved in the class I manage with ease. 
Concerning the philosophy: The more time you spent with extraordinary chefs, the more you will learn. Even if you are just assisting. Some of their style and essence stays in you. Always keep your flame alive. Go though difficult pastry tasks every day but once in a blue moon do something impressive and delicious to keep you spirit up and motivated. 


Is there a memorable moment or anecdote from your time with Amaury Guichon that you'd like to share?
Last day assuring him was the day Chef Amaury and the class finished the dragon sculpture. The room was filled with a huge dragon and 12 smaller chocolate sculptures. Chef Amaury told the class this was my last day and everyone clap at me for few seconds with some cheering screams. Most special moment on my career. 


What are your plans?
I will begin filming videos and selling my desserts online. A huge investment has been made on equipment. Including 2 chocolate tempering machine. After concluding my training in I will fly to Italy for a quick training.