Patrick Juhel

Patrick Juhel, One of the Best Craftsmen in France (Meilleur Ouvrier de France – MOF) 2000, is Executive Chef in charge of the kitchens at the Château de Ferrières. He guides cuisine students, who work alongside him during Accelerated Professionalization Sessions, throughout their programme.

HIS ACCOLADES

• One of the Best Craftsmen in France (Meilleur Ouvrier de France – MOF) 2000
• Chevalier de l’Ordre National du Mérite
• Officier de l’Ordre du Mérite Agricole
• Chevalier dans l’Ordre des Palmes Académiques
• Member of Maitres Cuisiniers de France
• Administrator of the Cuisiniers de France
• Permanent Member of the l’Académie Culinaire de France
• Member of Toques Blanches Internationales
• Member of the Académie Nationale de Cuisine
• Disciple d’Auguste Escoffier
• Member of the Prosper Montagné

HIS PROFESSIONAL PATH 

• Demi Chef de Partie at the Sheraton Hotel Paris as Commis de Cuisine
• Fish Chef de Partie at the Montparnasse Park Hotel in Paris
• Sous-Chef at Le Méridien Montparnasse hotel
• Cuisine Chef at the Jaqueline Fenix restaurant in Neuilly,
• Chef in charge of all the kitchens at the Intercontinental hotel in Paris( became the Westin Paris Vendôme).
• Cuisine Chef at the Maison Bourgeoise Lutry, in Switzerland,
• Cuisine Chef at at the Château L’Hospitalet, in Narbonne
• Culinary advisor for Sobraques Distribution Perpignan
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Desty Brami

Desty Brami is Executive Pastry Chef at the Château de Ferrières. He creates all the pastries for Le Baron and Le Chai restaurants as well as for events, overseeing their production. He guides pastry students, who work alongside him during Accelerated Professionnalization Sessions, throughout their programme.

HIS PROFESSIONAL PATH

• Sous-Chef at the Four Seasons Hotel Georges V in Paris
• Research and Development Pastry Chef for Coup de Pâte, a distributor of high-end frozen products for food industry professionals, based in Ferrières-en-Brie
• Chef de Partie at the Plaza Athénée Hotel’s restaurant in Paris, with Christophe Michalak
• Executive Pastry Chef for the LGC group, in Martinique
• Pastry Chef by the three Michelin-starred Guy Savoy Restaurant, in Paris
• Demi Chef de Partie for the Bon Marché Group, working alongside Nicolas Boussin,
• One of the Best Craftsmen in France (Meilleur Ouvrier de France – MOF) at the Grande Epicerie de Paris Get more information

 

Emmanuel Lecanu

Emmanuel Lecanu is a Chef Instructor on the Pastry Diploma training programme at Ferrières School.

HIS ACCOLADES

• Silver medal at the One of the Best Apprentices in France (Un des meilleurs apprentis de France) competition in 1993
• Member of the Compagnons du Devoir and the Tour de France
• President of the Olympiades des Métiers international jury
• International judge for the under 23 world cup
• President of the jury for the under 23 French championship

With the under 23 French pastry team:

• 2011 World Champion in London (Alexis Bouillet: Plaza Athénée)
• 2013 World runner-up in Leipzig (Nicolas Pierot: Jean-Paul Hévin Le Bristol )
• 2015 World runner-up in Sao Paulo (Florence Lesage: Westin Vendôme Paris )
• 2017 World runner-up in Abu Dhabi (Louis Agnelet: Alban Guilmet Relais Desserts)

HIS PROFESSIONAL PATH

• Chocolate chef apprentice with Mr. Haas, Master Chocolate chef
• Instructor at the Compagnons du Devoir (Companions of Duty trade guild) training centre
• Manager of the Compagnons du Devoir training centre and of Tour de France (apprentices travel the country over several years to learn new techniques) in Le Mans
• Instructor around the globe at the Compagnons du Devoir training centre and for the Tour de France
• Trainer of the under 23 French pastry team Get more information

 

Romain Gourmoud

Romain Gourmoud is a Chef Instructor on the Cuisine Diploma training programme at Ferrières School.

HIS PROFESSIONAL PATH

• Executive Chef and Chef Instructor at the ESHRA (HSHRA) School, in Algiers
• Business Partner and Chef in charge of all the kitchens at La Maison de Lucy, which boasts 3 restaurants in Lyon
• Chef instructor at the Institut Paul Bocuse, in Lyon, in the training restaurant
managed by Alain Lecossec, One of the Best Craftsmen in France (Meilleur Ouvrier de France – MOF)
• La Rotonde, a two Michelin-starred restaurant, in Lyon, under Chef Philippe Gauvreau
• Léon, a two Michelin-starred restaurant in Lyon. He was part of a kitchen brigade with, at its helm, Chef Joseph Viola, One of the Best Craftsmen in France (Meilleur Ouvrier de France – MOF)
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Damien Dedun

Damien DEDUN is the Chef Instructor for the Bakery qualifying programme at Ferrieres School

HIS ACCOLADES

• French Breadbaking Cup winner, “Viennoiserie” category, 2017
• European Breadbaking Cup winner, “Viennoiserie” category, 2017
• Bronze medal at the Wordskills National Final, 2009

HIS PROFESSIONAL PATH

• Bakery Chef, Labos Bakery, Paris
• Bakery Instructor at CIFAC, Caen
• Bakery Chef, Le Quartier du Pain, à Boulogne-Billancourt
• Bakery Chef, A la Porte du Château, à Falaise
• Bakery Chef, Chèvre d’Or Castle, Eze
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