Chef Fabrice Danniel, one of the World's great Patissiers will be showcasing fine art and techniques of traditional French Patisserie. See Chef Fabrice work his magic with chocolate utilising traditional French techniques.
Born in Antibes,in the South of France,Chef Fabrice Danniel began his culinary career in 1985 after obtaining his "Certificat d'Aptitude Professionnelle (CAP)".Chef Fabrice has since worked as a Pastry Chef in many prestigious Michelin star awarded restaurants in France,including Martinez Hotel in Cannes,Faugeron Restaurant, Lucas Carton Restaurant and Le Pavilion Elysee Lenotre in Paris.
In 1997,he earned his "Brevet de Maitrise en Patisserie" (Master of Patisserie Diploma) qualification in candy making, chocolate work,ice-cream and catering,Chef Fabrice has also worked in Cairo for the production center of fine pastries and at the "Sheraton Doha Hotel & Resort" in Qatar.
Chef Fabrice's career at Le Cordon Bleu began in January 2003 when he joined Le Cordon Bleu at the original school in Paris as a pastry chef instructor.He was then enlisted to become Executive Master Chef and Technical Director at Le Cordon Bleu Dusit in Bangkok,Thailand since the school was founded in 2007.
Chef Fabrice has worked in Michelin Star restaurants and top hotels around the world and will be conducting Demonstrations for students and Master Classes for professionals at the locations below.
See the fine art and techniques of traditional French Patisserie at a demonstration event with Chef Fabrice Danniel from Le Cordon Bleu Dusit.