Eric Foret
Practical Arts
Eric began his career in the pastry shops in France. He then moved to the UK, taking on a number of Head Pastry and Sous Chef positions. While in the UK, Eric was part of the opening of Ascot’s Dorchester Collection hotel. He then returned to France, working as Head Pastry Chef at Relais Desserts.
Campus: Switzerland
E. eric.foret@glion.edu
