From this Monday, May 23, M6 unveils Cyril Lignac’s cake academy during which the chef will train amateur pastry chefs so that they can live from their passion. But before doing the show, Cyril Lignac and the production had a very specific requirement. Explanations.
“This is one of the first requirements we had when doing this program“, recognizes Matthieu Jean Toscani, the producer of Cyril Lignac’s cake academy. From this Monday, May 23, M6 draws a new competition for amateur pastry chefs in access-prime-time. Unlike those of Best pastry chefthe contestants of this show have aim for a total change of life, since they are ready to retrain professionally in order to live from their passion. Supported by Ophélie Barès and Desty Brami, Cyril Lignac will therefore offer them accelerated training to progress in pastry and even train in real conditions.
At stake: the winner will notably obtain a position in the teams of Cyril Lignac. The pressure is therefore considerable. And to welcome them, as well as the great renowned chefs who will give them some advice, Cyril Lignac’s production box wanted to put the small dishes in the big ones. “Here it all starts, it’s fiction. We do it for real“, boasts the partner of Cyril Lignac, Matthieu Jean Toscani. And to develop: “We are in real life. It was a bit of a reference for Oui chef! : a real job, a real school…“A point that was therefore crucial for the producers.”We wanted to be closer to reality“, insists Matthieu Jean Toscani. That’s why they didn’t want not shoot this program in a studio. Nor did they recreate a place that could serve as an institute.
Where was Cyril Lignac’s Cake Academy shot?
Instead, they settled in a real school, namely the Institute of Culinary Arts Lenôtre – which is located in Rungis -, which “agreed to change their schedule so that we could integrate a course into their school“. A way for the 24 candidates in the running to truly immerse themselves in this universe. And This is also useful for some tests., like that of the pastry application. Every week, the amateur pastry chefs will indeed come face to face with the palates of customers from outside the school, who have come to lunch in the restaurant which is located within the premises of the establishment. A dive into reality to allow these amateurs to know if they have the shoulders and the qualities required to take the plunge and change jobs in favor of pastry.
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