Versailles, 22 February 2015 - Nicolas Jordan, Chef Instructor at Le Cordon Bleu Paris, has received the title of "Un des Meilleurs Ouvriers de France"- Glacier (One of the Best Craftsmen in France – Ice and Ice cream category). The final stages of the competition took place in Versailles between 20 and 22 February 2015. The contest matched six outstanding pastry Chefs, the "cream", so to speak, of French “glaciers” Chefs, short-listed from 12 semi-finalists in 2014.
The theme of the competition was "Versailles" and Chef Nicolas Jordan pulled out all the stops by creating two ice sculptures and a sculpture in nougatine to display the buffet, which was composed of the following iced desserts: three styles of macaroon, dessert sticks, vacherin and verrines.
As soon as the winner was announced, Mr. André Cointreau, President of Le Cordon Bleu International group, the worldwide benchmark in culinary arts and hospitality management, warmly congratulated Chef Nicolas Jordan with the following declaration: "For 120 years, Le Cordon Bleu has been committed to providing education of the highest order. Le Cordon Bleu and the Société Nationale des Meilleurs Ouvriers de France (National Association of France's Best Craftsmen) have the same values: the appreciation and transmission of craft skills, the reputation and influence of French gastronomy around the world and the constant search for innovation. We are very proud of Chef Jordan’s dedication to the field and this great accomplishment".
Chef Jordan, originally from Vannes in France, obtained his professional CAP certificate as a pastry chef in 1995 after completing his apprenticeship as a pupil, in particular, of Mr. Alain Chartier (MOF) - Best Craftsman in France. He initially went to work at the Pâtisseire Lachuer in Vannes before moving, in 2002, to the two Michelin-starred Laurent restaurant in Paris.
In 2004, Nicolas Jordan headed off for Canada to become head pastry chef at the esteemed Moulin de Provence restaurant in Ottawa. He pursued his career at the Pâtisserie Rolland, in Québec, before being recruited, in 2008, as a Chef Instructor at Le Cordon Bleu School in Ottawa. Chef Jordan joined the team of Chef Instructors at Le Cordon Bleu School in Paris in 2011.
In the course of his professional life, Chef Jordan has collected a large number of awards: he topped the French Ice Sculpture Championships in 2010 and followed up by winning the Ice Desserts Open at the SIRHA in 2011. Chef Nicolas Jordan was a member of the team that represented France during the World Pastry Cup in 2013. Chef Jordan's title as "One of the Best Craftsmen in France" is the ultimate consecration of his talent.