Herve Guillard is the Program Director of Pastry Arts at ICE.

Herve Guillard

Lead Chef-Instructor, Pastry Arts
Faculty

Biography

For Chef Herve Guillard’s teaching and cooking is his passion, and in his blood. His parents owned a bakery in Saint Florent Le Veil in France and this was where Chef Guillard learned and perfected his baking and pastry skills. In 1998, he moved to the United States and in addition to operating his own business he began teaching culinary and pastry arts in 2000 at Le Cordon Bleu.

He returned to his catering and consulting business full-time in 2011, but his love of teaching never left. He started teaching culinary classes at the College of the Canyons in 2013, then became department lead at the University of Antelope Valley in 2016. He joined ICE in 2018 and is very excited by the prospect of delivering education in an environment dedicated to high standards of excellence and student success.

Work History

  • Culinary Wonders, 2011-2016

Specialities/Areas of Interest

  • Pastry Arts
  • Bread baking
  • European pastries
  • Viennoiseries

Course Taught

  • Introduction to baking
  • Bread and other yeasted raised dough
  • Cake, fillings and icings
  • Chocolate confections
  • Cake decorating

Affiliations & Memberships

  • Country Club Culinaire of Southern California
  • Country Breads Baker Guild