Chef Julien Otto has had an impressive career in the world of pastry and baking. In Julien’s early Career in France, he began his culinary journey as an apprentice in some renowned pastry shops in Strasbourg, France. Notable establishments include Wahl Christian Pâtisserie and Klugesherz Pâtisserie.
His dedication to the craft of baking led him to earn several certifications and degrees. He obtained a Certificate in Professional Aptitude in Pastry and Chocolate in 2003, followed by a Professional Degree (Brevet Professionnel) in Baking in 2005. In 2008, he achieved the highest level of recognition with a Master’s in Baking (Brevet de Maitrise Supérieur).
Chef Julien’s talent and skill were acknowledged through various awards and medals. He won gold medals in 2000 and 2001 at the European Expo in Strasbourg, France. He also received a gold medal from the Regional Baking Competition, known as the ‘Olympics of the Trades.’
In 2017, Chef Julien made the move to the United States, where he assumed the role of a Chef Instructor at the prestigious French Pastry School in Chicago. His expertise was highly sought after, and he was even invited to teach classes on various aspects of baking to different branches of the U.S. military.
In 2022, Chef Julien took on a new role as the innovation center supervisor for Puratos Corporation in Chicago. This position likely involves working on innovative developments in the field of baking and pastry.
Chef Julien continues to impart his knowledge and expertise in the culinary world, sharing his skills with students and professionals around the world. We are so lucky to have him teach at The Book Kitchen!
