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Tom Vaillancourt '05
- Alumnus; On Campus
One day this go-getter will own a bakery.
An artist with a pastry brush, Tom Vaillancourt delights in desserts.
Creating complicated confections feels natural. He is particularly drawn to sculptures – streaming ribbons, blooming flowers, elaborate centerpieces -- made entirely of sugar.
He also enjoys the science of baking, often experimenting with ingredients to see what “chemical reactions” result.
Vaillancourt was drawn to cooking in high school, where he first competed. He won a bronze medal at the national Skills USA contest in 2004. He likes to work under pressure.
One day this go-getter will own a bakery. After graduating and working at Jacques Pastries in Suncook, N.H., he’s off to the French Pastry School in Chicago.
“I love icing the wedding cakes,” he said. “I’m in my own little zone.”
Creating complicated confections feels natural. He is particularly drawn to sculptures – streaming ribbons, blooming flowers, elaborate centerpieces -- made entirely of sugar.
He also enjoys the science of baking, often experimenting with ingredients to see what “chemical reactions” result.
Vaillancourt was drawn to cooking in high school, where he first competed. He won a bronze medal at the national Skills USA contest in 2004. He likes to work under pressure.
One day this go-getter will own a bakery. After graduating and working at Jacques Pastries in Suncook, N.H., he’s off to the French Pastry School in Chicago.
“I love icing the wedding cakes,” he said. “I’m in my own little zone.”