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Werbegeschenke-Centum City
 
 
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  Centum City
  Südkorea
U-dong 1495
Busan
 
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Organisationen, Busan, S��dkorea  

Organisationen wie Event agenturen, eventveranstalter oder eine künstleragentur finden Sie auf Event1001. Aber auch firmen für eventmarketing, eine PR agentur und marketing agenturen finden Sie hier. 

 

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STEIGENBERGER HOTEL SONNE
Rostock
Deutschland
Website: www.rostock.steigenberger.com
Email: Click Here
teilnehmen:
Angebot:
-Haupttagungsraum -Tagungsutensilien -Kaffeepause -Imbissbuffet -Kaffeepause -Mineralwasser (still oder sprudelnd) unlimitiert im Tagungsraum und zum Mittagessen € 39,00 p.P.
 
Werbegeschenke Centum City
Werbegeschenke Centum City
Werbegeschenke-Centum City
Werbegeschenke-Centum City
Werbegeschenke-Centum City
Werbegeschenke-Centum City
Werbegeschenke-Centum City
Werbegeschenke-Centum City
 Werbegeschenke Centum City
Werbegeschenke Organisationen
 

Centum City, Busan

Südkorea
U-dong 1495
Busan




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Einleitung, Centum City

Nice Chocolates as a promotional gift. François Payard is a third generation French Pastry Chef born in Nice on July 16th, 1966. François cultivated his passion for the art of Pastry as a child in his grandfather’s acclaimed shop, Au Nid des Friandises on the Riviera. He grew up surrounded by the delicious classic French pastry in the tradition carried on by his parents and grandparents for over fifty years. And now François Payard has even branched out his restaurant-bar empire into Busan, South Korea.

Genaue Angaben, Centum City

After honing his skills in classic pastry by his family’s side, François moved to Paris where he learned the artistry and refinement of transforming traditional desserts into exquisite plated presentations whose taste, texture and originality opened new horizons in his career. His dedication and passion earned him positions in several of France’s finest kitchens. In 1988, Payard held his first position as Pastry Chef in Paris at La Tour d’Argent (***Michelin). The following year he went on to become Pastry Chef in the kitchen of Alain Senderens at Lucas Carton (***Michelin). In these renowned restaurants he met the challenge of creating dessert menus worthy of a three star Michelin rating. François’ desire to travel and discover a new culture brought him to New York in 1990. Here he was eager to experiment with new ideas, flavors and techniques that he felt would be welcomed in the capital of cosmopolitan tastes. His first position in New York as Pastry Chef at Le Bernardin (****NY Times), challenged him to create a new dessert repertoire and made him popular for his beautifully presented creations, bursting with delicate flavors and taste. In 1993, François Payard joined Chef Daniel Boulud for the opening of Restaurant Daniel (****NY Times) where he delighted guests with his chocolate and seasonal fruit menus. In 1995, The James Beard Foundation named François “Pastry Chef of the Year” in recognition of his accent on flavor combined with a unique sense of pastry design. In August of 1997, François’ childhood dream of opening his own restaurant became a reality. Located on 1032 Lexington Avenue, François strived to innovate, perfect, educate and contribute his ideas and passion to the field of pastry. Considered as one of Manhattan’s finest culinary destinations for 12 years, the establishment closed its doors the first week of July 2009, due to the loss of its lease. Chef Payard is now heading towards new endeavors and is looking for a new home to welcome his loyal patrons and pastry/chocolate lovers. In 1998, he was acknowledged for this by being awarded “Pastry Chef of the Year” by the Bon Appétit Food & Entertainment Awards and again in 2001 by the International Pastry Competition Committee-Beaver Creek. In July of 2004, François was honored with the prestigious Ordre du Mérite Agricole, Medal of Honor by the French Government. And in 2005, he received Wine Spectator’s Award of Excellence for having one of the most outstanding wine lists in the world as well as being selected in 2006 as a member of Relais Desserts International a professional association of the 85 Best Pastry Chefs in the World. François was also honored with the Dom Pérignon Award Of Excellence for 2010.

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