jean-claude canestrier

JEAN-CLAUDE CANESTRIER
EDUCATION
1993 : Highest National Honors in Pastry and chocolate – MOF (NOMINED
BEST PASTRY CHEF )
1988 : Brevet de maitrise
1980 : Certificat d’aptitude Professionnelle
PROFESSIONAL EXPERIENCES
As today; Consulting in USA , France and around the world
Help large company to improve and develop new product, New Patisserie
opening.
Bread, Pastries, Breakfast pastries, Chocolate bonbons, Ice cream, chocolate
and sugar display.
Sept 2008 to December 2011;
M Resort in Las Vegas
Executive Pastry Chef
Gourmet Patisserie, 3 restaurants, buffet (3000covers/day), banquet
1999 - 2008 : PARIS and BALLY'S Hotels LAS VEGAS
Executive Pastry Chef for both hotels
Chef for lenotre patisserie Gourmet.
55 employees, 2 Pastry Chefs and 8 Assistant Pastry Chefs
1998-99 : LEGACY RESTAURANT (400 seats) LOS ANGELES (Closed)
Executive Pastry Chef
6 employees
1988-98 : SBM Societe des Bains de Mer MONACO/hotel de Paris
Executive Pastry Chef
In charge of different departments : pastry, chocolate, ice creams, viennese
pastries and sugar work for 5 restaurants, cabaret and banquet room (1200
seats )
12 employees
Sept 96 : Promotional trip to Japan sponsored by Valrhona and Ravifruit for
new product line
1986-88 : Patisserie Sirvent NICE
Pastry Chef
9 employees
1984-86 : Patisserie Sibut BIOT
Pastry Chef
1981 : YORKSHIRE, ENGLAND
Chef de Partie
1980: Patisserie Grifonnet ANTIBES
Pastry cook
1978-80 : L’Epi d’Or ANTIBES
Apprenticeship
COMPETITION
June 2003;*Nominated for the 10
best pastry chef in America by pastry
art and design Magazine.
June 2002; *Received de title of world champion
*Nominated for the 10 best pastry chef in America by pastry art and
design Magazine.
June 2001 : Gold Medal, Beaver creek national pastry championship.
October 93 : Received the title of “Meilleur Ouvrier de France” “ Nomined
best french pastry Chef 1993”
April 93 : Finalist for the “Meilleur Ouvrier de France”
March 93 : 3rd place at the FIPAC in CANNES
October 92 : 1st place at the sugar festival in JUAN LES PINS
October 91 : 1st place at the “Toque d’Or” in NIMES
January 91 : Winner of the French Pastry Cup in PARIS
November 90 : 1st place artistic presentation in the 2nd sugar festival in
JUAN LES PINS
October 90 : Silver Medal in ARPAJON, PARIS
April 90 : 1st place at the international festival of artistic presentation FIPAC
in CANNES
October 89 : 2nd place at the 1st sugar festival in JUAN LES PINS
Numerous demonstrations in professional schools and professional work shops