French Pastry Training for Remote & Secluded Resorts

"I was looking for a pastry chef to train my resident chefs at a remote African Safari Camp in the Maasai Mara National Reserve in Kenya when I came across Charlotte’s Instagram handle. I was immediately struck by the clarity in her content “Accessible and uncomplicated French pastry recipes that could be replicated anywhere in the world”. After a couple of video calls I offered Charlotte a proposal to fly to Kenya to train my chefs. Charlotte curated a set of recipes using ingredients and equipment that could be easily sourced anywhere in the world. Over the course of 2 weeks, Charlotte displayed a tremendous sense of professionalism and pride in her work to completely overhaul our entire pastry and dessert offering at camp. I was blown away by the quality of the end products. Charlotte is a super friendly and easy going personality, but above all a consummate professional. She was able to improvise and adapt to the challenging conditions that were on offer. I’m grateful to have enlisted Charlotte’s services and will highly recommend her to anyone looking to learn the fine art of French Pastry making."

"I really appreciated your efforts and support in regards to the pastry lessons we undertook together. I believe that the skills and knowledge you passed to me will do alone to improve my job. Thanks for your time and support for this project I have enjoyed much."

"The impact of Charlotte's pastry training at Enkusero was very impressive! I was able to visit the safari camp both before Charlotte's training, and during. Before, the desserts were nice, but presentation was lacking and nothing was particularly memorable in terms of taste or diversity. Which honestly was understandable considering everything was being baked in the middle of the African bush in a solar powered "tent" kitchen! But I couldn't believe the quality and diversity of desserts that the team made with Charlotte's training — mini eclairs, buttery croissants, delicious homemade breads every meal, custards, even macrons, and so many other delicious treats... I looked forward to what would be served every day, and was continuously impressed with the level at which each pastry was prepared and presented. You could see the staff enjoyed what they were learning, and we got to see their creativity and confidence expand during Charlotte's training as well. Even with challenges like frequent power outages, not being able to source certain ingredients, and a broken oven, Charlotte was calm, patient, and able to constantly adapt and be resourceful — no guest would have ever noticed anything was amiss. Having Charlotte's pastries served at every meal was one of the highlights of my stay at Enkusero!"

"It has been a genuine pleasure for our resort to have worked with Charlotte. Before she came on board, we were buying our breakfast croissants and pastries from outside vendors, and these lacked a homemade feel. We were, therefore, thrilled with Charlotte's offer to show us how to make all our baked goods in-house. From day one, she put 100% care and effort into training our chefs how to make a curated selection of French desserts, and helped give creative input on how to present and serve them. Her instructions were clear and well-received by everyone on our kitchen team, and the results of all the baked goods were stunning. Our chefs are now confident in making everything she had taught them, and enjoy utilizing their newfound skills. We are grateful to have partnered with Charlotte, and recommend her to those who want to elevate their pastry game."

"Before you arrived, we only had a chef trainer who came sporadically for the main menu, but not for breakfasts or desserts. I could see that the teams were much more receptive to your approach, which I really appreciated.

The training process was excellent, and I would love to make it an ongoing annual event.

I truly appreciated your attention, flexibility, and genuine effort to ensure that each chef team got the most out of your teachings. I can already see a difference—not only in what they can now produce from their kitchens but also in their level of pride and commitment.

Thank you so much, Charlotte—I’m so glad we connected!"