Rachael Martineau

2011 Recipient

French Pastry School: What was your background previous to studying pastry and what led you to pursue an education in pastry?

Rachael Martineau:  I come from a family of bakers and have been baking since I can remember. I decided to try my hand at making a sculpted cake for a friend and at that moment I fell in love with everything that had to do with pastry and just couldn’t get enough. In 2010, I started a cake business called For the Love of Cake, out of my home in Michigan. I started searching for some classes to educate myself and stumbled upon The French Pastry School’s L’Art du Gâteau program. I instantly started looking at the curriculum and was convinced this was where I needed to be.  When I applied, it felt natural that, with my business’s name, I should try to get a scholarship from For the Love of Chocolate!

FPS: What was the most surprising or eye-opening moment for you so far in the program?

RM: I would say the most eye-opening moment for me would be when I realized how many others have the same passion as I do and how much there is to continue learning. The list goes on and on of material you can learn to make successful cakes.

FPS: What are your plans for after graduation?

RM: Throughout the program I did a few stages and was recently hired in on staff at Flirty Cupcakes on the go.

FPS: Where do you see yourself in five years? Where do you hope to be?

RM: In five years I hope to see myself working for a small successful wedding cake business in California, decorating cakes and sculpting sugar decorations cascading down 5-tiers that make any bride’s dreams come true.

FPS: In the future, what will you look back on and remember most vividly about your time as a student at The French Pastry School?

RM: I will remember how comfortable I felt working with each chef and all of the amazing information they were willing to share to help us be successful in the pastry field. I learned so many wonderful skills to decorating a high end cake but the most valuable information I learned was each chef’s personal experiences throughout their career, business, and life.