Top pastry chef from France chooses to mentor Pinoys
Renowned chef Jean-François Arnaud believes in the talent of Filipino pastry chefs and has chosen the Philippines as the venue for the latest branch of his Academy of Pastry and Bakery Arts.
In an interview with the Philippine Star, the Meilleur Ouvrier de France (which translates to best craftsman of France) title holder said that he admires the dedication and passion of the Filipinos for learning. His move to establish a pastry school in the country enables him and his peers to accompany aspiring Pinoy pastry chefs at the start of their journey to become top pastry chefs like himself.
Chef Arnaud together with Chef Niklesh Sharma, established the Academy of Pastry and Bakery Arts Philippines at the 4th floor Metro House Building in Gil Puyat Avenue, in Makati City in August last year. The first branch of this school was first established in Kuala Lumpur, Malaysia.
“I know Filipinos have a sweet tooth. They love to bake. They are passionate in art. Most importantly, they love to learn. I want to contribute in their journey to hone their talent in pastry art and baking,” he said.
The Academy offers Basic Certificate in Pastry and Bakery Arts which takes three months to complete, or a six-month Diploma in Pastry and Bakery Arts. For those who don’t have the luxury of going to pastry school full time, the school also offers a Part-time Certificate Program in Pastry and Bakery wherein enrollees attend sessions for 12 consecutive weekends.
“I wish to continue and share my passion for this work in all its simplicity, to communicate my knowledge and awareness when it comes to the usage of products in line with the commercial demand,” the pastry master added.
Aside from being one of France’s top pastry chefs, Chef Arnaud has consulted for five-star hotels and industry leaders.
From April 27 to May 17, the Academy will hold a Master Class Series entitled “The Philippine Pastry Forum,” wherein Chef Arnaud will be sharing his expertise along with Master Chefs Sebastien Chevallier, Stephane Glacier, Stephane Treand, and Frederick Haweker. (ANGEL ONG)