When he was just 24, Nicolas Houchet was termed Le pâtissier extraordinaire by Timeout London. Houchet, in 2010, joined Le Cordon Bleu, London, to teach his craft. We are intimidated as we speak to him for the tutorial, just as we would be were we to enter the halls of the prestigious institution. But, he reassures us: “We get students from different industries. Many come even after becoming professional chefs. Expectations are high, but there is no reason to be. It is our job that you walk out with the skills.” Having calmed us, he proceeds to tell us how to temper chocolate.