Chef Franck Colombié
“I fulfilled my childhood dream at around 10 years of age, when I made my decision to become a pastry chef when I grew up. At 15 and a half, I started my apprenticeship with Mr. Nil in The Coteau in Roanne, a small family run bakery, which produced everything and gave me a taste of things to come.
With my diploma in my pocket, I started my second job in a well known patisserie Mr. JP Pignol MOF in Lyon. Then I made my way to New York for two years of great memories.
It was with my return to France with a great experience at Mr. Marc Meneau 3 stars Michelin restaurant in St Père Sous Vézelay which allowed me to discover the restaurant desserts at a high level.
I then took another gastronomic step to Paris with Mr. Eric Briffard. After this chapter of restaurants, I returned to pastry in boutique with Mr. Eric Kayser as internal consultant and as well as the opening of his overseas shops. But the longing to travel again, I found myself in South Korea where I stayed for 4 years (2 years as professor at the Cordon Bleu School and the opening of a patisserie in Seoul).
It was a chance meeting and the possibility of working with a great name in French pastry, Mr. Pierre Hermé. I worked for one year and discovered many things including the prefectionning of taste and the finishing. Today I continue to practice my passion in the great Pastry School Bellouet Conseil with Jean-Michel Perruchon.”
“After all the years of work, my vision of pastry remains always the same, the base of taste, finesse, and the finishing: the three most important things in our work.”
Course Fee : USD 1,000 (Make Your Booking NOW !)
Date : 11 – 14 September 2017
Day : Monday to Thursday
Time : 9am to 5pm daily
Contact : 012-3086362
Course : Festival Macarons, Desserts for Restaurant, Special Bread & Viennoiseries, Christmas Log Cake
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