France’s pastry master chooses to mentor Filipinos

MANILA, Philippines - France’s legendary master chef Jean-François Arnaud has been traveling around the world to train and groom aspiring pastry chefs. In his stature as Meilleur Ouvrier de France (MOF) 2000, which means the best craftsman of France, he has chosen to establish a school here in the Philippines.

“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,” said the man known as one of the best pastry chefs of France.

For him, who lives an ever-traveling life consulting for five-star hotels and industry leaders, Filipinos have the chance to join the ranks of prominent master chefs given the proper training and mentorship.

In August 2015, Chef Arnaud together with Chef Niklesh Sharma, brought the branch of their prestigious school from Kuala Lumpur to Makati. Since then they have brought top caliber and award-winning international pastry chefs to teach at the Academy of Pastry and Bakery Arts Philippines, which is located at the 4th floor Metro House Building in Gil Puyat Avenue, Makati City.

At the Academy, students can enroll in a three-month course on Basic Certificate in Pastry and Bakery Arts or a six-month Diploma in Pastry and Bakery Arts. There is also a Part-time Certificate Program in Pastry and Bakery, which is held in 12 consecutive weekends.

On April 27 to May 17, Chef Arnaud will be joined by Master Chefs Sebastien Chevallier (also an MOF), Stephane Glacier, Stephane Treand, and Frederick Haweker for the Master Class Series at the event titled, “The Philippine Pastry Forum,” to be held at the Academy.

“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,” said Chef Arnaud, who once served as executive pastry chef in Michelin Star restaurants and hotels all over the world.

Coming from a family of pastry chefs, as a young boy he worked in their family’s small pastry business. For 10 years, he worked with Christian Lacoste in Toulouse catering for events before he eventually joined Yves Thuries in Cordes-sur-ciel, where he took the task of supervising a sugar display museum.

During this period, he contributed to the monthly publications, Thuriès Magazine. Eventually, he became involved and started to hold pastry programs for the Pastry National School of Yssingeaux and the French Culinary School in Kuala Lumpur, Malaysia.