PATRICK MARTIN
Vice-President of Culinary Education Development, Patrick Martin is Le Cordon Bleu's international ambassador, travelling throughout the world teaching and demonstrating Le Cordon Bleu's methods and 'L'Art de Vivre'. Chef Martin began his career at the age of 15 with a three-year apprenticeship at the Michelin two-starred Restaurant du Parc in Basse Goulaine before becoming its Assistant Chef. Equally adept in both cuisine and pastry, his talent was quickly recognised as he moved on to become Chef in several Michelin rated restaurants in Paris including Le Doyen, Dalloyau and Flo Prestige. Responsible for the technical development of Le Cordon Bleu's international schools, Mr. Martin directed and ensured the level of professionalism of Le Cordon Bleu's three sister schools in Paris, London and Tokyo. An award-winning chef, Chef Martin has garnered over 25 years' of experience worldwide. A two-time recipient of the Gold Medal of the Culinary Academy of France, Chef Martin counts among his other awards: the prestigious French National Trophy for Cuisine and Pastry (1987) and the Marcel Gourget Cup (1985). For his contributions to the culinary arts, Chef Martin was awarded the Silver Medal of the City of Paris (1988) and he has been a finalist of the "Meilleur Ouvrier de France" competition in 1991 and 1993. Chef Martin has prepared State Dinners for former Prime Minister of Great Britain, Margaret Thatcher, the King of Morocco and in observance of the French Bicentennial in 1990 at the French Embassy in Washington, D.C., Chef Martin reproduced the wedding dinner of General Jean de Lafayette. Chef Martin is currently based in Brazil, where he is overseeing the establishment and opening of a Le Cordon Bleu Culinary and Restaurant Management program. |
|
