M.O.F. chef opening new professional pastry program in Canada
By Bakers Journal
By Bakers Journal
Sept. 26, 2013, Montreal – Chef Christian Faure M.O.F. is rolling out a new professional program at the Maison Christian Faure pastry school on Nov. 1.
The Maison Christian Faure pastry school’s first six-month professional program will total 600 hours. Each day there will be two hours of demonstration followed by three hours of hands-on work. Students will also receive training under Faure.
The course curriculum will include:
· Breads and viennoiseries
· Desserts and cakes for special occasions
· Ice cream and cocktail pastries
· Sugar Work
Based on the curriculum, a final masterpiece will be prepared by students to be displayed at graduation. Six special guest chefs, all holding the title of M.O.F., will make appearances throughout the program.
Maison Christian Faure is located in the heart of old Montreal in a 300-year old historic building that has been refurbished. It houses a snacking cafe and parlour, and boutique and pastry shop on the ground floor. The upper levels house the international school for professional pastry chefs with a lecture hall, state-of-the-art kitchen and individual work stations as well as reception rooms on the top floor.
Faure and his team will also be making an appearance at Canada’s Baking and Sweets Show in Toronto from Sept. 27 to Sept. 29.
Watch through the glass and stainless steel aquarium-like structure as Faure and fellow chefs make pastries for tasting. There will also be an Alice in Wonderland edible sculpture. The building of the sculpture will begin at 2 p.m. at the booth on Friday.
Christian Faure has achieved the title of Meilleur Ouvrier de France (Best Craftsman of France). He was awarded “Best Pastry Chef in the World” by the American Hospitality and Sciences Academy, as well as in the VIP Olympic Villages of Salt Lake City and Vancouver. Recently, he competed and won in the "Sugar Dome" competition on the Food Network.
For more information, visit www.christianfaure.ca.