Eric Ngo - Mashed

Location

Paris, France

School

University of California San Diego, Ferrandi Paris

Expertise

French Pastry, Baking, Copycat Recipes

In 2014, Eric started teaching french pastry classes at La Cuisine Paris. He has since instructed over 10,000 students.
His passion for photography at a young age became a perfect match for his skill as a pastry chef which led him to develop recipes for Mashed and Tasting Table in 2020.
Since 2017, Eric has been leading food tours in small groups for Context Travel in Paris where he highlights the best chocolates and pastries the city has to offer.

Experience

Eric is an expert in making professional-grade recipes at home. Today, Eric works at the culinary school of French gastronomy, Ferrandi Paris, as the head chef for the events department. His missions include leading french culinary courses, masterclasses, recipe development, and food photography.

Education

Eric graduated from the University of California, San Diego with a bachelor's in French literature. After graduating, he moved back to France and worked as an English teaching assistant for a year before attending culinary school at Ferrandi Paris, where he graduated with a CAP (certificat d'aptitude professionel) in french pastry.

Mashed Editorial Policies

Mashed’s industry-leading coverage is created by qualified and experienced writers, and is reviewed and fact-checked by our editorial team to ensure everything is accurate and timely. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to inform and engage our readers, telling them things they need to know, things they want to know, and things they didn't know they wanted to know about food. We strive to always provide a well-rounded reading experience, whether that’s the news of the day or a new original recipe you can try making at home. In an effort to provide the most comprehensive, current, and accurate content, our editorial team constantly reviews and updates articles as necessary. Additional information on our editorial process available here.