Deirdre’s time at BSN was full of influential teachers and memorable experiences. She was the first-ever recipient of the Spirit of Alumni award in 2012. This award is given to a Year 13 student who has served the school community with energy, enthusiasm and selfless dedication—someone whom the school believes will continue to actively support the BSN and its values long into the future and thereby represent the spirit and ideals of the BSN Alumni Community Network. We were excited to learn what Deirdre had been up to since she was presented with the award.

Deirdre always knew she wanted to be a chef. After completing Sixth Form at the BSN, she continued her culinary education at prestigious institutions in France and the US. Learning about the business side of restaurants was as important to Deirdre as developing her pastry skills. Deirdre then remained in the US and worked as the pastry chef in several Michelin-star restaurants. She has even competed in a television food show.

Photo credit: Kelly Pulleio

BSN life

What kind of a student were you?

I was at the BSN from Foundation Stage to Year 13, so I could have so many different answers to this as I matured through the years. Both my older siblings, Warren and Eugenia, attended the BSN, so I have been around the BSN community pretty much since I was born. I want to say I was a decently well-behaved student!

Did you ever get in trouble?

Never. Not one red slip or detention! I think my classmates saw me as a goody two shoes. My mom (otherwise known as Madame Chantal) was a French teacher, so I had to be on my best behaviour because I knew she would find out! The closest I probably ever got in “trouble” was for walking the Leidschendam Run instead of jogging during PE with Ms Hartlief. ?

What were your favourite subjects at school?

Food Technology—an obvious answer for me. It was a way for me to do something I was really passionate about and get school credit for it. The creativity the Food Technology classes inspired at the BSN is unique and was an essential outlet for me.

Spanish—we always just had so much fun. Living in California, I use my Spanish every day, especially at work, and am eternally grateful for all my Spanish teachers and language assistants (Mr Coombes, Mrs Bou Saler and Mr Floyd).

Who was your favourite teacher?

There are SO many.

In Junior School:

My standouts were Miss Anim, Mrs Gallagher, and Mrs Chillingworth. They always made class dynamic and educational with huge passion. I feel like they were my idols when I was in their class. I loved them.

In senior school:

Food Tech with Mrs Moore. She was always a huge supporter of my passion for food and still is!

Maths with Mr Naughton and Mr Napper—I wasn’t super talented at math, but they always found ways to make you understand it and make it engaging. One of the most epic cakes I’ve made was a calculator replica for our last math class of Y13!

Spanish with Señor Coombes - we had such fun Spanish classes while still learning and developing fluency in the language.

IT with Mrs Glashan - I adore her. She is so knowledgeable, and I use the skills I learned from her to this day. She was also my first Food Tech teacher during the Y6-7 transfer day!

I actually keep in touch with so many of my teachers on a regular basis on Facebook or LinkedIn, and it’s really touching to see that they keep up with what I have done since I left the BSN.

What Co-Curricular Interests did you have?

I was always really involved in the musical groups at school - I remember my first day of choir in Junior School with Ms Parker-Hubee and my last day of choir with Ms Love in Year 13! I loved being a part of the international community, too, and representing my country at Summer Fairs or International evenings.

What is a standout memory from your school days?

So many. Making crepes at Summer fairs and international evenings. Performing in musical events for choir or the Tale of Two Cities and Young Americans. One of my favourites was organising BSN on Broadway with my friends in Sixth Form.

What is a proud moment from your school days?

Being the recipient of the first Spirit of Alumni award—after 14 years at the BSN and being involved in school life with my family- was a huge honour.

How would you describe your overall experience of the BSN?

Unique and enriching. The BSN is a special place where there is something for everyone, and it really fosters a student’s individual strengths. It’s okay not to be a Sports superstar or a Chemistry genius, even though I really wish I was! I appreciate that while my passion or goal to become a chef was not “normal” for the BSN, it was still embraced and encouraged. When I stepped out of the BSN bubble and, especially, moving to the US, I met a lot of people who felt very lost during their schooling. I never once felt lost at the BSN; instead, I always felt supported.

What impact did the BSN have on you?

I am so proud to be an alumna. I am so grateful to my parents for giving me and my siblings a BSN education. It made us into adaptable, well-rounded, and caring citizens of the world.

Beyond the BSN

What happened after the BSN?

I moved to France to study at L’École Lenôtre near Paris, where I learned all the real basic pastry fundamentals from some of the country’s best chefs. I yearned for some more discoveries, so I followed my brother to the USA and completed an associate’s degree in baking and pastry at the Culinary Institute of America, as well as a bachelor’s of science in hotel and restaurant management at Cornell University. Throughout my years at school, I worked during and between the semesters to obtain as much experience as possible in the industry at places like Jean-Georges (3 Michelin at the time in NYC) and the Palais de L’Élysée (French President’s home and political headquarters in Paris.)

After graduation, I moved to Miami and helped open a luxury Four Seasons property in Miami Beach before moving to San Francisco. During my time in San Francisco, I have been grateful to be the Pastry Chef at Spruce (1 Michelin), Gary Danko (1 Michelin) and Aphotic (Where I currently work - we obtained our first Michelin star as well as a Green star for sustainability last year!)

How did you decide what you wanted to do after BSN?

It was easy - I had known I wanted to be a chef for as long as I can remember. My parents were supportive of my decision to commit to a culinary education. I did, however, know that I wanted to one day be a manager and business owner, so it was important for me to obtain an associate's and bachelor’s degree from the best food and business schools in the world. There, I learned more about the logistical aspects of the restaurant industry, such as accounting, laws and regulations, as well as business development.

Did you face any big obstacles getting to this point, and if so, how did you overcome them?

The COVID years struck me and the food industry extremely hard. I spent almost 1.5 years unable to work as restaurants were closed. Sadly, the industry still hasn’t recovered—it has become increasingly difficult to hire good chefs as a lot of people left food and beverage for careers with more flexibility, higher pay, and the ability to work from home. It was an extremely dark period of uncertainty. Luckily, passion and positivity kept me going—people still had to celebrate their life events during these rough times, so I made custom cakes from my home and takeout desserts—the community's support really motivated me.

What is your biggest achievement?

Photo credit: Food Network

Competing on Chopped Sweets (competition show on the Food Network) and the Michelin inspectors naming my Oyster Ice Cream one of their favourite desserts in California in 2023

What is the most challenging part of your job?

Constantly finding ways to remain creative and inspired. It sounds silly, but when a chef becomes stagnant or bored, you can taste it in their food.

What skills are necessary to succeed in your industry?

Being good at problem-solving and thinking on your feet. There is not one day when everything will go as planned in restaurants. There is always something unexpected, but as one of my chefs used to say, “There are no problems, only solutions.” I guess it’s what keeps it exciting and different every day. I think the BSN did an amazing job at helping students think critically and not just one-dimensionally.

What or who inspires you?

My family. My parents, brother, and sister have been so incredibly supportive of me and my shenanigans through the years. They have taught me what hard work, passion, and determination are, and I hope I make them proud. My family and my husband will always be there for me and my number one fans!

What do you wish someone had told you before you left school?

You will keep learning forever; it doesn’t stop when you graduate. Every day is an opportunity to grow, learn something new, or discover something different.

Do you still keep in touch with anyone from school?

Luckily, my generation made Instagram and Facebook popular, so it’s easy to keep up with my classmates' lives. We may not talk, but I do enjoy seeing where they are in life!

What’s next for you?

Enjoying life! Traveling and being inspired—the BSN taught me that the world is my oyster and that there is so much to learn and see when you step out of your own bubble and comfort zone. I’d like to one day own a business. I always envisioned a cute little patisserie and ice cream shop during the day that turns into a swanky plated dessert bar at night with cocktail and wine pairings! Nothing is set in stone yet, so we’ll see!

Photo credit: Rob Williamson