Le Cordon Bleu Istanbul Chefs Attend The 15th International Istanbul Gastronomy Festival with a Gastroshow

LE CORDON BLEU ISTANBUL CHEFS ATTEND THE 15^TH INTERNATIONAL ISTANBUL GASTRONOMY FESTIVAL WITH A GASTROSHOW
 
The master chefs of Le Cordon Bleu İstanbul at Özyeğin University will attend the 15^th International Istanbul Gastronomy Festival with a gastroshow.

The event will take place from February 2 to February 5. Our Master Chef Franck Bruwier and Master Chef Christophe Bidault will prepare signatures recipes from the French cuisine.
 
Friday, February 3, 14:00-16:00 @ Banquet Kitchen,
FRANCK G. BRUWIER, MASTER CHEF
 
Chef Franck Bruwier started working in 1993 as a chef de partie in California Cafe and Left Bank restaurants in the US. In 1996-2001 he worked as a sous chef at Lucas Carton, a 3 Michelin star restaurant  in Paris, France. Between 2002 and 2003 he was the head chef at  Champs Elysees restaurant in Mexico City. In 2004, he was the head chef at Le Souffle restaurant in London, and between 2005 and 2006 he was the head chef of “Sketch”, the renowned French chef Pierre Gagnaire’s restaurant in the same city. During that time, he focused on molecular gastronomy and worked with Hervé This, the founder of Molecular Gastronomy.

Between 2006 and 2009, he moved to Shanghai, where he worked as the executive chef at the Club Shanghai restaurant. From 2010 to 2011, he was in charge of Signature, one of the Le Cordon Bleu restaurants in South Korea.  From 2011 till the end of 2013, he was in charge of the operation of the school and the cooking programs as the technical director and the executive chef of the Le Cordon Bleu school in Malaysia.
 
Saturday, February 4, 14:00-16:00 @ Banquet Kitchen,
CHRISTOPHE BIDAULT, MASTER CHEF
 
Master Chef Christophe Bidault joined Le Cordon Bleu in 2000 following many years of experience as a chef for elite establishments in both France and England.

In London, he began working for Parfait Ltd, supplying elite department stores such as Harrods and Fortnum & Mason, before moving to Harrods in 1994, where he became the Head Chef for the Bakery and Viennoiserie departments.
He then went on to work with the celebrated chef Philippe Dadée, producing and supplying bread for London’s 5-star hotels. Chef Christophe Bidault then moved to the esteemed Ritz Hotel in London, where he became the Executive Pastry Chef.

While working for Le Cordon Bleu, Chef Christophe Bidault has demonstrated at exhibitions in Mexico, Korea and London. With a creative flair, Chef Christophe is renowned for his elaborate sugar centerpieces, intricately detailed chocolate figurines, and towering croquembouche displays.