Following a variety of consultancy and contractual international assignments, I have become aware of a need in training and development of the basic and advanced skills of pastry and bakery, as well as more specific areas such as chocolate and sugar. |
My skills are derived from specialist studies with a leading French pastry and bakery College in Rouen. |
Through constant training and by experience over many years I have developed a unique style that focuses primarily on superior taste and texture, incorporating artistic and classical traits. |
I am qualified and equipped to demonstrate and to offer consultation in the following areas, and draw attention to the organisations from which my experience is gained: |
| Valrhona & Cacao Barry - All chocolate work, creations with chocolate truffles etc. |
| Dorchester Hotel - Croquembouche (3m high) |
| Ecole Lenotre - Sugar Work |
| Le Cordon Bleu - Teaching and the creation of new courses in both London and Tokyo, as well as promotion work for television and journals. |
| Samson Patissier - Pastries and afternoon tea. |
| Hotel de Paris - Speciality plated sweets (with Mr Ducasse) |
| Le Chateau D 'Esclimont (Relais et Chateaux) - Heading pastry teams. |
Westminster College - Teaching and training pastry teams. |
Pelletier - Cakes, savoury products, dairy products, banqueting events |
Casino Les Bains - Heading pastry teams. |
Ice Carving - With 1991 World Champion Mr Matsuo |