Le Cordon Bleu News, 11/15/2010
November 2010, The French Ministry of Food, Agriculture and Fisheries through Sopexa, in partnership with the Oberoi Hotels & Resorts and Le
Cordon Bleu will be launching a 3-week promotion dedicated to French pastry. Renowned Chef Christian Faure, M.O.F (Master Craftsman of France) will conduct master classes on the art of French pastry techniques to perfect the skills of the Chefs from the Oberoi hotels in Mumbai (18 Nov. - 22 Nov), Bengaluru (27 Nov – 28 Nov) and Delhi (30 Nov – 3 Dec).
The Oberoi Chefs from the respective cities will kick-start the French Pastry Festival 2010 and prepare French-style desserts at the Oberoi hotels. The
festival will allow the Indian audience to taste authentic French pastries. Starting in Mumbai, it will be celebrated at the Oberoi's “The Gourmet Shoppe” (21 Nov – 30 Nov), then at the Oberoi Bengalore (29 Nov – 5 Dec), and finally at The Oberoi Pâtisserie and Delicatessen, Delhi (2 Dec- 11 Dec).
Chef Christian Faure was trained in Lyon under Chef Joseph Aimar, M.O.F. In his early twenties; he was awarded gold medals at the competitions: Concours Gastronomique d’Arpajon, La Confédération des Glaciers and La Confédération des Pâtissiers of Japan. In 1991, Chef Faure was recruited to manage the pastry shops of Flô Prestige and in 1994, he joined the brigade at the luxury 5 star Grand Hotel du Cap Ferrat. The year 1997 marked one of the highlights of his career when he received the title of M.O.F. The following year he was appointed Pastry Chef at the legendary palace, the Hotel de Paris, in Monaco. During his tenure he also served at the Royal Palace for his Royal Highness Prince Albert of Monaco. In the same year, he became a member of the Académie Culinaire de France, received the Medal of Tourism and was nominated President of the National Society of MOF for the south region of France. In 2003, he was appointed Executive Pastry Chef for the opening of the Royal Hotel Resorts, Leading Hotels of the World, in Lebanon. Chef Christian Faure joined the team of Le Cordon Bleu Chefs in November 2006, as Director of Operations for Le Cordon Bleu Ottawa Institute.
Regarding his imminent visit to train Chefs in India, Chef Christian Faure stated: “I am delighted to be part of this training. Le Cordon Bleu, with 35 schools in 20 countries, is dedicated to the transmission of the culinary arts. It is a pleasure to see the enthusiasm and motivation of the Indian public to learn more about French cuisine and pastries. I hope that every time Indian consumers taste one of our delicacies, they will feel an attachment to French culture and culinary arts, and more importantly our love for food.”
Also, Chef Fabrice Danniel will be giving a training in chocolate skills in the kitchens of Cacao Barry Mumbai on 6 and 7 December 2010 and will be a member of the jury of the INDIA BAKERY AND PASTRY CHALLENGE competition on 8 to 10 December at the World Trade Center Mumbai.
Other events in India
Le Cordon Bleu Paris
8, rue Léon Delhomme