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

Chef Owner

Pâtisserie
Phone: (450) ***-****  HQ Phone
Patisserie St-Martin
2495 Boul Saint Martin E
Laval , Quebec H7E 4X6
Canada

Company Description: En activité depuis 1970, la Pâtisserie Le Goutillon offre un choix succulent de pâtisseries, de charcuterie, de produits d'épicerie fine et de ...
Background

Board Memberships and Affiliations

  • Jury Member
    World Chocolate Masters
17 Total References
Web References
World Finals >Jury >CANADA - ...
www.worldchocolatemasters.com [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 [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.
Laurent ...
www.chocolate-academy.com [cached]
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.
Laurent ...
www.chocolate-academy.com [cached]
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.
Chocolate academy - Teachers
www.chocolate-academy.com [cached]
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.
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