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This profile was last updated on 2/14/10  and contains information from public web pages.
 
Background

Employment History

9 Total References
Web References
World Finals >Jury >CANADA - ...
www.worldchocolatemasters.com, 14 Feb 2010 [cached]
World Finals >Jury >CANADA - Laurent Pagés
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Laurent Pagés is the Chef Owner of Patisserie "Eclats de saveurs" in Blainville, Québec. He is also a Chef Consultant, as well as a Barry Callebaut Chocolate Ambassador.
Untitled Document
www.worldpastryforum.com, 1 Jan 2004 [cached]
Laurent Pagès
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Born in Paris, Chef Pagès began his culinary training in Béziers, focusing on confectionery chocolate making and ice cream.His first professional experience was as chef pâtissier at Fairfield House in Scotland, a luxury four-star hotel and restaurant.Chef Pagès left Scotland and accepted a position in Switzerland to work at the Auberge de Vouvry, rated 16/20 by Gault et Millau.
In 1996, he immigrated to Canada. Upon his arrival, Chef Pagès participated in the opening of the restaurant Fouquet's in Montréal, creating several desserts for the occasion.In early 2000, he joined the team at Nuances in the Montréal Casino — rated five stars by Travel Mobil and given a four-diamond rating by the CAA.During his stay, he completed many artistic pieces in sugar and chocolate for special occasions — most notably a visit by Chef Paul Bocuse and the promotion of Grand Chef Guy Krenzer, Meilleur Ouvrier de France.In 2003 Chef Pagès was awarded 1st place in the Grand trophée Farinex competition by internationally recognized judges Gabrielle Paillasson and Pascal Molines.
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Laurent Pagès joined LE CORDON BLEU PARIS Ottawa Culinary Arts Institute in November 2000 as Chef Pâtissier for restaurant Signatures BY LE CORDON BLEU PARIS.In addition to this responsibility, he is also the Technical Director for Pâtisserie as well as a Chef Instructor of pâtisserie.
Teacher Laurent Pagès, ...
www.chocolate-academy.com, 16 Sept 2013 [cached]
Teacher Laurent Pagès, Course level, General Information, Our CHOCOLATE ACADEMY™ center
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Laurent Pagès
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Laurent Pagès
Guest teacher
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In 2000, Chef Pagès moved to Ottawa where he accepted the position of Technical Director at Le Cordon Bleu Paris, one of the ten best culinary schools in North America. Chef Laurent participated in different events and won awards such as an Achievement Certificate at the World Pastry Forum in July 2002 and both 1st prize "chocolate entremets" and 9th place for Team Canada at the World Cup in 2005. Since March 2007, he has been managing the pastry & chocolate shop Éclats de Saveurs in Blainville, near Montreal.
World Gourmet Summit 2004 - A Theatre of Taste
worldgourmetsummit.com, 15 April 2006 [cached]
Laurent Pagés - Le Cordon Bleu Paris, Ottawa Culinary institute, Canada
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Chef Pagés earned a Trade Proficiency Certificate as a pastry chef, confectioner, chocolate maker and ice cream maker in Béziers.He participated in the opening of the restaurant Le Fouquet's, creating several desserts for the occasion.In early 2000, he joined the team at Nuances, a 5-star Travel Mobil and 4-diamond CAA. rated restaurant.Nuances is the Montreal Casino's gourmet restaurant, and as Pastry Sous-Chef, he was responsible for the Casino's nine points of sale.During his stay at Nuances, he completed many artistic pieces in sugar and chocolate for special occasions - most notably a visit by Chef Paul Bocuse and the promotion of Grand Chef Guy Krenzer, Meilleur Ouvrier de France.Chef Laurent Pagés joined LE CORDON BLEU in November 2000 as Pastry Chef at LE CORDON BLEU PARIS Ottawa Culinary Arts Institute's gourmet restaurant, Signatures, and is also an Instructor with the Institute.
Chocolate academy - Teachers
www.chocolate-academy.com, 1 April 2011 [cached]
Laurent Pagès
...
Laurent Pagès
Guest teacher
...
In 2000, Chef Pagès moved to Ottawa where he accepted the position of Technical Director at Le Cordon Bleu Paris, one of the ten best culinary schools in North America. Chef Laurent participated in different events and won awards such as an Achievement Certificate at the World Pastry Forum in July 2002 and both 1st prize "chocolate entremets" and 9th place for Team Canada at the World Cup in 2005. Since March 2007, he has been managing the pastry & chocolate shop Éclats de Saveurs in Blainville, near Montreal.
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