Sunday, February 22, 2009

ACF Central Regional Conference

Le Cordon Bleu North America is a sponsor in this year's ACF Central Regional Conference. Chef Christian Faure, MOP, flew in from Ottawa just for the ocassion. I was given the honor of introducing him. Here wasmy little speech:

Good Morning. Welcome to the ACF Central Regional Conference.

Our guest this morning, Chef Christian Faure started his interest in Cooking and Baking at an early age of 6, preferring to hang out in his mother’s kitchen than playing with the neighborhood kids.

Chef Christian started his apprenticeship at age 14, started competing at 18 and soon after earned his position as chef de station at the House of Dallayou.

Chef Christian’s list of accomplishment is staggering. He opened successful pastry shops Victorinne, Citronelle and Sesame in Paris. He managed the Centrale Patisserie for the Flo Prestige in Paris and later Flo, Nice.. He was also Executive Pastry Chef of the Grand Hotel of the Cape Ferrat and the Royal Hotel Riviera

Chef Christian has also has worked alongside many culinary giants including Alain Ducasse and Mario Muratore at Hotel de France in Monaco, where he also oversaw the events of the Palace of Prince Albert of Monaco. Chef also opened the Royal Hotel of Lebanon and was also Executive Corporate Pastry Chef of Circle Management of Lebanon.

In 1997, Chef Faure obtained the supreme title of Meilleur Ouvrier de France, glacier, the best worker of France from then French president Jack Chirac.

Just a few days ago, Chef was honored by the Government of France and bestowed the title, Knight of the Order of Agricultural Merit at a ceremony hosted by the Ambassador of France to Canada.

In 2006, after working for 30 years all over the world. Chef Faure accepted a position with Le Cordon Bleu International to inspire, to teach young talent, the long standing culinary excellence associated with The Le Cordon Bleu Schools and to help maintain and respect the traditions of French gastronomy.

Please welcome the Executive Pastry Chef of Le Cordon Bleu International and most importantly, a very good friend of Le Cordon Bleu Chicago, Sir Chef Knight Christian Faure, Meilleur Ouvrier De France, Glacier.

LCB Chicago Photo Shoot

For the launching of CHIC's new name, Le Cordon Bleu School of Culinary Arts, Chicago: a photo shoot was scheduled for wallscapes and catalogs. I was asked to produce a few plated desserts. Chef Mike Skufca helped out with a few croissants and danishes from his laminated dough class. My student Raylissa Morales came to help with my prep.