MOF Angelo Musa
Guest Chef Demonstration

We had the pleasure of welcoming MOF (One of the Best Craftsmen in France) Angelo Musa to Le Cordon Bleu London to give an exclusive pâtisserie demonstration, to an audience of pastry professionals and head chefs from high-end hotels and restaurants, as well as some very lucky students.

Over the last twenty-five years, Angelo Musa has contributed to the success of many prestigious houses, including Bourguignon in Metz, Oberweiss in Luxembourg, Pascal Caffet in Troyes, and Pâtisserie des Rêves in Paris and Tokyo. In 2003, he obtained the title of World Champion in Lyon and then Meilleur Ouvrier de France, as pastry chef in 2007.

Today, his desire to help the profession leads him to devote himself entirely to providing training and demonstrations through his company Papilio Conseil.

The latest guest chef demonstration was organised by Ritter Courivaud who are suppliers of the finest quality specialty food ingredients, and PatisFrance, whose distinguished products were used by Chef Angelo Musa on the night to re-create his beautiful recipes.

Angelo was assisted by our very own pâtisserie teaching Chef Nick Patterson, who has also won his fair share of industry competitions such as ‘The Craft Guild of Chefs - UK Pastry Chef of the Year' award in 2008. Chef Nick helped Angelo to make the following desserts:

• Paris Brest – a traditional French dessert made with choux pastry and a praline cream
• Comète – with a coconut and lemon biscuit, and mango compote
• Chocolate and Caramel Finger
• Dark and white chocolate cookies with Kasha seeds

The demonstration was followed by a champagne reception with tasters of the beautiful desserts that he had created.

The evening was a real success as Chef Musa demonstrated how passionate he is about his craft, and it was plain to see why he was awarded such an acclaimed title in France.

Le Cordon Bleu London would like to send a big thank you out to Chef Musa, Ritter Courivaud and PatisFrance for such an inspirational evening, and giving our guests an insight into how desserts can be transformed into a beautiful work of art.