Mathilde, a graduate of Institut Lyfe and pastry chef

Mathilde Geus is one of the recent graduates of Institut Lyfe: having joined the Bachelor’s degree in International Pastry Management in 2022, she graduated in 2025. She is now Pastry Chef at Les Hautes Mers on the Île d’Yeu, a hotel of the Fontenille Collection.

Could you tell us about your background before joining Institut Lyfe?

I took my science baccalaureate in 2019 and then went to California in the United States to study Environmental Science for two years. Due to the Covid pandemic, I had to return to France earlier than planned.

In 2021, I decided to return to my science studies, which I hadn’t enjoyed, and I finished the academic year with an eight-month community service placement at the charity La Tablée des Chefs. All these experiences reinforced my decision to pursue a career in the restaurant industry, so I decided to apply for the Bachelor’s degree in International Pastry Management at Institut Lyfe.

Why did you choose to study at Institut Lyfe rather than elsewhere?

As I was completely unfamiliar with the world of pastry-making, I did some research to find culinary and pastry schools. I applied via Parcoursup to several leading hospitality and restaurant schools, including Institut Lyfe.

It was during the various open days that I was able to meet the teaching staff and the pastry chefs at Institut Lyfe. Of all the interactions I had during these open days, it was those with the staff at the Institut that made me feel most at ease.

What skills did you develop during your training?

I learnt to build my self-confidence, to work as part of a team with great attention to detail, and to work independently. As for technical skills, I learnt to develop my creativity, master the basics of pastry-making as well as hygiene standards, understand the difference between shop-style desserts and restaurant desserts, and also improve my precision and consistency. We also had the opportunity to try our hand at almost every area of the pastry trade, from ice cream-making and chocolate-making to artistic sugar work.

Could you tell us about your career path since you finished your studies?

I completed my third-year work placement with the Fontenille Group at Vent Debout restaurant in the Les Hautes Mers hotel on the Île d’Yeu. Following that, they hired me on a fixed-term contract until the end of the season as a pastry sous-chef.

In September 2025, I started a position at Mosuke* in Paris as a pastry commis, and I quickly progressed to pastry chef. Preferring life on Île d’Yeu and having a great professional opportunity come up, I returned to Les Hautes Mers as the hotel’s pastry chef.

To sum up, it was relatively easy for me to find a job after I finished my studies.

 

Could you describe your current role and your main day-to-day responsibilities?

I am the pastry chef at the Hôtel des Hautes Mers on the Île d’Yeu. My first task was to create the dessert menu and the desserts for the tasting menu at the hotel’s restaurant.

I am also responsible for preparing the sweet amuse-bouches that are placed in the rooms upon guests’ arrival. I also handle the preparations for breakfast, the ‘Chef’s Afternoon Tea’ offered to hotel guests, as well as the dessert buffet for the ‘Brasero de la Mer’ menu served every Sunday in summer. I am therefore responsible for managing stock levels and ordering raw ingredients. Within the team, I am supported by two trainees whom I am training.

In your opinion, what are the essential qualities and skills required for this job?

In my view, you need to be very meticulous, patient and, of course, highly creative. One of the most interesting aspects of the job is creating the menu. This part requires a great deal of creativity to surprise customers and offer innovative flavours. Organisation is key to success, as is teamwork.

What are your career ambitions for the future?

I’d like to continue working in restaurant pastry, which suits me better than shop-based pastry. I’d like to continue developing my skills within the hotel, which has placed its full trust in me. I’m still young and I’d also like to continue learning the art of pastry-making alongside Michelin-starred pastry chefs.

What advice would you give to a prospective student hoping to join the Bachelor’s in Pastry course?

I’d tell them to always be curious, never give up on their ideas, get involved in the vibrant student life, and above all, believe in themselves!

I’d never used a piping bag or even a mixer before joining Institut Lyfe, and I’m leaving with a wealth of experience and, above all, having learnt a great many culinary techniques. All students are supported; in the first year, we learn all the basics of pastry-making, which gives everyone a fair chance!

Do you have a particular memory to share from your time studying at Institut Lyfe?

One of my fondest memories was creating and launching our Capstone project, “Osmose”. This Capstone, which was our final-year project, centred on creating perfumes inspired by patisserie. So we created a restaurant from scratch in the form of a dessert dining experience, where every evening we offered a five- or six-course menu to guests.

For this project, I was part of the Creation team alongside three of my classmates, where we were able to design the entire menu. I then had the opportunity to work as a head waiter during the two weeks the restaurant was open, and interacting with the customers was a wonderful experience.

This final-year project was, in my opinion, the best experience of my three years at Institut Lyfe: it was a wonderful way to round off our Bachelor’s degree.

---

Mathilde’s journey shows that, following a Bachelor’s degree in International Pastry Management, a smooth and successful transition into the world of work is possible. Institut Lyfe places the employability of its graduates at the heart of its mission: indeed, nearly 75% of our graduates join a company immediately after graduation, and 73% secure permanent contracts straight after completing their studies.

Employment opportunities after Institut Lyfe