This week Le Cordon Bleu Ottawa put the spotlight on our pâtisserie program by inviting students to a 2-hour demonstration with famed MOF Guest Chef, Jean-Marc Guillot.

Guillot demonstrated his precise techniques, presenting a rich and exquisite agrumes chocolat entremets, comprising of layers of chocolate biscuit, crème mousseuse, Kalamansi Gelee topped with a succulent chocolate glaze. Teaching students the skills and techniques in chocolate tempering, decorating and final presentation.

Jean-Marc’s passion and inspiring approach was apparent as he shared industry tips and lessons he’s learnt along the way from his mentors. Accompanying Chef Jean-Marc, was our very own pastry instructor, Chef Nicolas Jordan whom also holds the honorary title of: Un des Meilleurs Ouvriers de France M.O.F - ‘One of the Best Craftsmen in France, Ice and Ice Cream’. 

Chef Jean-Marc Guillot, is a world champion pastry Chef and Meilleur Ouvrier de France (MOF) - Best Craftsmen of France. He is the head of research and development for Montréal-Based Essence Glacier. Guillot has been awarded some of the highest honors in pastry including: Champion du Monde de la Pâtisserie 1993, Membre de l’Académie Culinaire de France, Membre de l’Académie Nationale de Cuisine, Médaille de Bronze de la Défense Nationale and Chevalier dans l’Ordre des Arts et Lettres.

Check out the album below!