OCA “WACS” Global Challenge - Le Cordon Bleu
OCA “WACS” Global Challenge - Le Cordon Bleu
OCA “WACS” Global Challenge - Le Cordon Bleu
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Chefs Rising<br />
Awards and Recognition for Chefs and Students<br />
Pennsylvania Culinary Institute<br />
<strong>Le</strong> <strong>Cordon</strong> <strong>Bleu</strong> Chef Christian Faure, M.O.F<br />
Visits PCI<br />
By Jeff Ward, Dean of Pâtisserie and Baking<br />
Chef Christian Faure, a Meilleurs Ouvriers de France (M.O.F.),<br />
visited PCI for a co-teaching event in late September and early October<br />
and shared his insight on how to prepare a dish with only a few<br />
ingredients while combining complementary flavors and texture.<br />
PCI students and instructors worked with Chef Faure during his<br />
visit, as he demonstrated a croquembouche, croissants, plated desserts,<br />
and sugar sculptures and an Entreme (a type of cake that has many<br />
different layers and textures. The two-hour demonstration resulted in a<br />
delicious new product.<br />
While working with Faure to create two sugar sculptures, I gained<br />
some insight on what it takes to compete in the biennial World Pastry<br />
Competition. Chef Faure's advice is to practice until everything is<br />
perfect and to keep things simple. He said that it is also important to<br />
develop new techniques, no matter how small, making you unique<br />
from others.<br />
Established in 1924, the Meilleurs Ouvriers de France, or “the best<br />
workers in France” award, recognizes master craftsman field ranging<br />
from chocolate making to the building trade. Many attempt to receive<br />
this distinction, only a few succeed. Three years ago, 270 pastry chefs<br />
competed for the award, only three (including Faure) received the<br />
distinguished honor of M.O.F.<br />
It was a great pleasure to work with a chef that has experienced<br />
many parts of the world and I look forward to seeing Chef Faure at the<br />
World Pastry Forum in 2008. ■<br />
“Practice until everything is perfect and<br />
keep things simple. Develop new<br />
techniques, no matter how small,<br />
making you unique from others.”<br />
— Chef Faure<br />
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