Brigitte Lermen

Brigitte Lermen, originally from Lake of Constance in southern Germany near the Swiss border, brings extensive experience in the pastry and hospitality industries to her position as Assistant Admissions Director at The French Pastry School.

Brigitte’s professional experience spans three continents, all with excellent companies among the highest-rated in their group. Brigitte completed her studies in Munich, Germany gaining certification as a confectioner and obtaining her apprenticeship diploma. Prior to beginning her position at The French Pastry School in September, 2009, she owned a wholesale business where she created desserts and customized wedding cakes shipping to five different states in the Midwest. Additionally, Brigitte worked in both the pastry and the hospitality sectors for the Ritz-Carlton Hotels for six years, at locations such as Palm Beach and Jupiter, Florida as well as Philadelphia, Pennsylvania. She was the Assistant Pastry Chef for six years at the Hyatt Regency Hotel in Vancouver, British Columbia, where she led a team of six pastry cooks. There, she developed new recipes with the Pastry Chef and implemented new menus. Brigitte also worked at establishments distinguished by Michelin star and Relais & Châteaux ratings, which classify the finest restaurants in the world. She was the Pastry Chef at the two-star Michelin restaurant “Le Gourmet” in Munich, Germany, and the Pastry Chef at Restaurant Fischerzunft, a three-star Michelin rated restaurant. Restaurant Fischerzunft had also earned 19 Gault Milliau points on a scale out of 20, a very rare honor for any restaurant to achieve. Her experiences have also taken her to Osaka, Japan where she worked as an independent sales contractor, opening hotels and making presentations for casino openings in Macau.

In her current position, Brigitte assists potential students guiding them through the application procedures to our full-time programs, L’Art de la Pâtisserie, and L’Art du Gâteau. Many applicants to The French Pastry School are career changers and new to the pastry industry. They benefit greatly from Brigitte’s knowledge and experience that she shares and the valuable advice she imparts. She also advises students in the Continuing Education courses, including food enthusiasts as well as professionals.