Le Cordon Bleu News, 12/01/2007
Bruno Le Derf Executive Pastry Chef of Le Cordon Bleu Japan Awarded 2007 Meilleur Ouvrier de France for Chocolate
Paris, France November 15, 2007
Chef Bruno Le Derf, Technical Director of l'Ecole Le Cordon Bleu Kobe, was crowned with the title of "Best French Craftsmen" (M.O.F) 2007 in the confectionery category 2007.
The final round of the contest took place between the 2nd and 5th of November 2007, with 13 finalists competing for just 4 awards. The entrants were chosen among 25 successful semi-finalists in February 2007. Chef Bruno Le Derf also reached the finals in October 2003. The theme of this year's contest was "Design". The organizers wanted a new challenge for 2007. The chef's artistic creations showed femininity through 4 themes: nudity, elegance, fertility and desire. The chef also presented aperitif chocolates such as tomato and basil, sweet and sour using ginger and balsamic vinegar, hot and cold chocolate drinks as well as "esprit chocolat" created using yuzu (a small Japanese citrus fruit with a unique taste) and served in a glass.
Not to mention the preparation of standard classic candies, such as traditional hard boiled sweets and candied chestnuts. Additionally, work on the keeping properties of confectionery was required.
On hearing the results, André Cointreau, president of Le Cordon Bleu group, heartily congratulated Chef Bruno Le Derf saying that: "Le Cordon Bleu and the Best French Craftsmen Association (M.O.F) are united by one and the same vocation: Upholding and extending over excellence in French Craft, especially chocolate, both in France and Abroad."
Obtaining this award is therefore the natural continuation of the impeccable career of Chef Le Derf, who was born in Normandy in 1971. After completing his apprenticeship, he spent 7 years honing his skills with Les Compagnons du Devoir. He graduated in 1995 and then he set off on a French Tour, working in Marseille, Gap, Rennes, Strasbourg where he worked with Chef Naegel, and before finally staying in Brussels for 3 years with Monsieur Mathieu. A thirst for travel took him to Japan in 1998, and he worked as head pastry chef for Monsieur Jean Millet, himself a M.O.F in Yokohama, Japan.
Quickly earning recognition from his peers, Chef Le Derf won first prize in regional contests in Laragne and Geradmer. He also finished first in a national contest - "The Pâtisserie Grand Prix, in Lyon at the SIHRA in 1991.
Chef Bruno Le Derf joined the International Le Cordon Bleu group and Le Cordon Bleu Schools in Japan in 1999
Currently operating 30 schools in 15 countries and training upwards of 27,000 students of over 70 nationalities each year, Le Cordon Bleu became now one of the world's key institutions for culinary training and higher education for hospitality, restaurant and tourism.
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