Le Cordon Bleu Ottawa Chef Receives the Pastry Chef of the Year Award 2010 from the Canadian Culinary Federation

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Le Cordon Bleu Ottawa Culinary Arts Institute is proud to announce that Chef Christian Faure M.O.F has been awarded the Pastry Chef of the Year 2010 from the Canadian Culinary Federation (CCF). This recognition is awarded to the chef who best exemplifies elements of professionalism and dedication to the craft of cooking.

Le Cordon Bleu Ottawa Chef Christian Faure MOF

This recognition is awarded to the chef who best exemplifies elements of professionalism and dedication to the craft of cooking.

Le Cordon Bleu Ottawa Culinary Arts Institute is proud to announce that Chef Christian Faure M.O.F has been awarded the Pastry Chef of the Year 2010 from the Canadian Culinary Federation (CCF). This recognition is awarded to the chef who best exemplifies elements of professionalism and dedication to the craft of cooking.

Hailing from Villefranche-sur-Saone, France, Chef Faure M.O.F is a highly accomplished pastry chef and chef instructor with many gold medal awards. He trained at Eculy Dardilly in Lyon under the guidance of esteemed Chef Joseph Aimar and Chef Jacques Joubert both honored with the distinction of Meilleur Ouvrier de France (M.O.F), awarded to the finest craftsmen in France. At the young age of 18, Chef Faure M.O.F was named Chef de Partie at the world’s oldest and most famous pastry company, Dalloyau.

He has since worked in some of the finest Michelin star restaurants in Europe and has been a gold medalist in many competitions including Concours Gastronomique d’Arpajon, La Confédération des Glaciers and La Confédération des Pâtissiers du Japon. In 1997, like his mentors before him, Chef Faure M.O.F was awarded France’s highest culinary honor, Le Meilleur Ouvrier de France. In 1999, he became Executive Pastry Chef of the Hôtel de Paris in Monaco where he served the Royal Palace of Monaco and his Royal Highness, Prince Albert of Monaco. In 2003, he became Executive Pastry Chef for the opening of the Five-star Royal Hotel in Beirut, Lebanon and in 2009 was named Knight of the Order of Agricultural Merit. The American Academy of Hospitality Sciences has named Chef Christian Faure M.O.F “Best Pastry Chef in the World”.

Chef Faure M.O.F joined Le Cordon Bleu Ottawa Culinary Arts Institute in November 2006 as Chef Pastry Instructor, and Director of Operations.

About Le Cordon Bleu

Le Cordon Bleu is dedicated to teaching classical French culinary arts programs and restaurant and hospitality management programs. Today Le Cordon Bleu Culinary Arts programs are internationally recognized and taught in over 35 schools in 15 countries around the world, training more than 20,000 students of over 70 nationalities every year. Le Cordon Bleu Ottawa Culinary Arts Institute is the only campus in the world that offers Le Grand Diplôme Professionnel.

Contact:
Laura Kedziora
Le Cordon Bleu Ottawa Culinary Arts Institute
Tel. +1 613 755-2379
E. Laura Kedziora

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