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Meet Our Corporate <strong>Pastry</strong> Chef: Francois Mellet Francois Mellet was born in Lyon, France, and holds a culinary degree in pastry and chocolate. He brings more than 30 years of experience to The Chefs’ Warehouse pastry category, where he has served as Corporate <strong>Pastry</strong> Chef for over a decade. At The Chefs’ Warehouse, he is responsible for organizing product demonstrations, evaluating new products, creating recipes and videos, and implementing a Chocolate Bean to Bar lab to teach the process of making chocolate. In 2012, Chef Francois earned a Guinness world record for building the world’s largest chocolate structure: a chocolate replica of an ancient Mayan temple to celebrate the roots of cocoa that weighed 18,239 pounds. Prior to his current position with Chefs’ Warehouse, Francois worked in various capacities within the baking and pastry business. He has held a variety of culinary and sales positions at hotels, retail locations, wholesale companies, and supermarkets. His experience and creative talent have given him a unique understanding of the industry, and made him an expert in his field. Francois’s vision for The Chefs’ Warehouse’s pastry division is to differentiate the company from its competitors by offering the highest-quality ingredients, designing product demonstrations and solutions, and upholding the company’s position as an innovator in the chocolate, pastry and dessert industries. 71