“Le Cordon Bleu” started out as a culinary school in Paris, France, and is now a famous vocational school that has a global reputation in the fields of cooking, confectionery, and baking. I started studying confectionery for the first time at the “Le Cordon Bleu Sookmyung Academy.” After learning the basics of confectionery here, I learned the latest confectionery techniques more broadly at the Ecole Bellouet Conseil in Paris.

By building confectionary knowledge step by step, I founded a baking studio under the name of PAS A PAS in 2013, and since 2018, I had invited overseas chefs to carry out various collaborative projects.

I have been developing and experimenting with many recipes while running Pas A Pas for 10 years. Especially with the experience gained through numerous failures, I understand where people who start baking feel afraid and waste their time. Currently, we are providing detailed guidance on these areas through online classes, so we are confident that we will be able to quickly find a successful way to make delicious desserts through Pas A Pas’s class.