Laurent Pagés - Le Cordon Bleu Paris, Ottawa Culinary institute, Canada
...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
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.