KARACHI: Le Cordon Bleu Istanbul will be visiting the Metropolis this week to present culinary excellence reached through their superior education techniques.
In January, Le Cordon Bleu Istanbul is visiting the Port City to present their internationally renowned courses that provide the highest level of culinary professional training in cuisine, patisserie and bakery.
During the event, Le Cordon Bleu Istanbul Pâtisserie Master Chef Marc Pauquet will lead a cooking demonstration, presenting the skills and knowledge that we share with 20,000 students a year around the world. Le Cordon Bleu Istanbul representative will provide information on their teaching methodology, courses and their worldwide network of culinary arts and our facilities.
Le Cordon Bleu Istanbul Pâtisserie Master Chef Marc Pauquet: 
He was born in Eupen, Belgium to a family associated with the art of gastronomy. Already as small boy his father taught him how to dip pralines into Chocolate, this affection for chocolate has remained with him throughout his professional life.
Marc Pauquet began his professional training in a number of different high-esteemed establishments such as “Lady Pralines” in Raeren, Belgium and “Café Strauch” in Aachen, Germany and combined his studies with numerous courses offered by professional schools and obtained the Professional Bachelor degree in Pastry and Bakery Art (Meisterbrief).
Chef Marc started his career from managing the “Rathauskonditorei”, a small cafe & confectionery, with a very demanding clientele, including members of the government and the Belgian royal family. He worked as Executive Pastry Chef on MS Arkona” a **** star cruise ship which became not only a chance to develop his pastry skills but also an adventure of his life as he was traveling around the globe.
Afterward, he gained a lot of new experience in Robinson Club Switzerland & Austria before joining 1997 “Divan Pastaneleri” in Istanbul, Turkey. As of 2001, he joined Swissôtel “The Bosphorus” Istanbul as an Executive Pastry Chef. In January 2005 he accepted the position of “Corporate Pastry Chef & Pastry Production Manager” at Divan; opened the production facilities in Moscow – Russia; developed a part-baked bread and fine bakery assortment and established the “In Bakery” brand; created new gourmet delicacies and a new chocolate – confectionery line for the new Divan Patisserie concept.
Between 2011 and 2019 Chef Marc worked as Technical Adviser for Barry Callebaut the world leading manufactory in chocolate & cocoa; responsible for the Turkish, East Europe, Middle East, and African market. In 2014 Chef Marc opened, for the same group, the “Chocolate Academy” centre Istanbul. In 2019 Chef Marc joined Le Cordon Bleu Istanbul team as Chef Instructor and shares his exceptional techniques and experience with students.
Programmes offered by Le Cordon Bleu Istanbul: The programmes offered are aimed at training students to become skilled professionals capable of working, leading and setting up businesses in today’s very competitive market in any part of the world.
Grand Diplôme: Diplôme de Cuisine, Diplôme de Patisserie, Diplôme de Cuisine
Basic Cuisine
Intermediate Cuisine
Superior Cuisine
Diplôme de Patisserie: Basic Patisserie, Intermediate Patisserie, Superior Patisserie; Intensive Bakery Programme
Short Courses & Events:
Participants have the opportunity to work together with Le Cordon Bleu Master Chefs to produce savory dishes and delectable treats. Short courses at Le Cordon Bleu Istanbul teach more than cooking skills – participants are able to learn various trade skills such as using regional ingredients and preparing a menu.
Le Cordon Bleu Istanbul offers one-day courses to introduce participants to the culinary world. For participants looking for a more in-depth experience, Le Cordon Bleu Istanbul also offers short courses that span multiple days.
Newspakistan.tv
