@FINE FOOD, Melbourne, 10 – 13 Sept. 2018| EUROQUIP STAND HN26
Multi-award winning chocolatier Herve Boutin presents Australian Selection Finale for the World Trophy of Pastry.
TAFE NSW, and WorldSkills Australia teacher Herve Boutin, French-born, will officially present the Australia Selections Finale for the World Trophy of Pastry, that will be held at Fine Food, in Melbourne, 10 – 13 Sept. 2018.
Mr. Boutin joins Euroquip and the FIPGC team that is organising the event, summarising it as “Excellence and Inspiring”. Euroquip and the International Federation of Pastry could not be happier to have this important event, presented by a professional of his calibre. Herve, who originates from France, is a world leader in the chocolate and baking field himself. He holds a Masters of Patisserie Chocolatier Glacier and Catering and a Meilleurs Ouvriers de France (MOF) Glacier (ice cream making), the most prestigious title a culinary professional that someone can.
Chef Boutin completed his culinary studies in France at Eculy Dardilly in Lyon where he studied under a range of acclaimed M.O.F chefs. Herve commenced his career with Lenotre School under Gilbert Ponee M.O.F as a teacher of cooking trades and he specialised in courses including sugar work, chocolate making, decorating and ice cream making.
In 1990, Herve was appointed Head Pastry Chef at the Nikko Hotel, Sydney and later at the Intercontinental Hotel, Sydney. From 1996, Herve taught at the internationally famous Le Cordon Bleu Sydney Culinary Arts Institute. In 2000, Herve was appointed as catering coordinator for the French Olympic Committee during the 2000 Sydney Olympic Games.
Herve’s technical skills are highly regarded by his peers and his talents in demonstrating the art of patisserie are legendary.
Mr. Boutin has trained many apprentices for WorldSkills competition and he was also selected by his peers to be Chief expert in Kazan 2019 Russia, and Abu Dhabi was 2017.
Just some weeks ago, Herve received a nomination from WorldSkills as a finalist in the category Teacher Finalist 2018 – NSW Training Awards. The awards will be announced in September.
Brendan Hill, 40 years of achievements, an Australian Guru in the pastry industry
Brendan Hill, Australian born, now working as Coordinator of Certificate 3 at Gordon Institute of TAFE, will join Euroquip and the International Federation of Pastry FIPGC, in the presentation of the Finale for the World Trophy of Pastry, that will be held in Melbourne at Fine Food, 10 – 13 September. Brendan’s CV is simply a blast of success, showing one achievement after the other. The Euroquip team could not be prouder to welcome such a master in the Australia pastry industry, to the competition stage. During the 4 days at Fine Food, Brendan will share his knowledge and experience with the audience and the 9 finalists competing to become members of the Australian Team of Pastry FIPGC.
It is an unmissable occasion to meet with one of the best professional pastry chefs in Australia, culinary author, and international judge; specialised in chocolate, artistic sugar, marzipan, confectionery and much more, Brendan’s highest achievements have seen him presenting showpieces to Their Royal Highnesses the Prince of Wales.
BRENDAN HILL’S CAREER HIGHLIGHTS 1976 – 2018: THE LIST IS TOO LONG!
The following list represents only a part of Mr. Hill’s goals.
Wine and Food Society of Australia Award for Excellence
Gold Medal Sweets Section Food Service Melbourne
Gold Medal Sweet Buffet Show Piece Food Service Melbourne
Invited to exhibit on the President’s Table Food Service
Queen Elizabeth II Silver Jubilee Trust for Young Australians to attend the National German Confectionery College in Soligen West Germany
Selected as Pastry chef for the Victoria regional team at the1984 Ika Hoga Culinary Olympics in Frankfurt
Presented to Their Royal Highnesses the Prince and Princess of Wales
Gold Medal Cuisine 2000 Sweet Buffet Show Piece Sugar Work
Member of “Team Victoria” representing Australia at the 1988 Ika Hoga Culinary Olympics and Awarded two Gold Medals
National Competitor and Judge Australasian Guild of Professional Cooks past five years
National Team Member – Luxembourg World Cup, Gold Medal Hot Kitchen, Silver Medal Cold Buffet
3 Gold Medals – Sydney Fine Food Fair Pastry, Chocolate, Sugar and petits fours
Australian National Team – Food Asia Competition, Silver Medal – Hot Kitchen, Silver Medal – Cold Buffet, Gold score – Pastry
Melbourne Food Service, Gold Medal & Most Outstanding – Buffet Platter, Gold Medal – Petits Fours
Frankfurt Culinary Olympics: Gold Medal – Hot kitchen, Silver Medal- Sugar Work, Chocolate work, desserts, Silver Medal– Buffet platters, Silver Medal-Restaurant plated Dishes, Silver service
Represented Australia at the 1993 World Master of Pastry Stuttgart Germany:
Gold Medal – Chocolate Work, and Marzipan
Gold Medal – Sugar Work, Petits Fours, salt dough
Special award for Pastry Demonstrations
Food Service Melbourne: Team Captain of “Team Geelong”, Gold Medal with distinction and Premiere Team Grand Champions
Represented Australia in the World Cooks Tour for Hunger, South Africa
Team Captain, Australian National Culinary Team – Food Asia Competition -Singapore
Silver Medal – Hot Cookery
Silver Medal – Cold Buffet
Appointed Team Captain for the Australian National Team for the Atlanta International Culinary Arts Exhibition
Adviser Coach Australian Pastry Team
Attended World Cup of Pastry – Lyon, France
Attended Bocuse D’or Competition – Lyon, France
Team Captain of “Team Victoria” competing at the Culinary Olympics in Berlin, Awarded a Gold Medal for Chocolate and Sugar Work
Adviser and Promoter, Australian Guild of Professional, Cooks 1998 World Cooks Congress Melbourne
Senior Judge Melbourne Food Service April
International Judge for the Thailand Chefs Association
International Training Australia team member for the Pre-opening training program for ITT Sheraton, Hotel Imperial Kuala Lumpur (Sept-Oct 6 weeks)
International Judge for the Malaysian chef’s association Food and Hotel Malaysia Sept 21-26 Kuala Lumpur.
Guest lecturer and demonstrator Dalian Hospitality show Dalian China June 17 (theme Western food trends in China)
International Judge for the World Association of cooks, Individual world Cooking Championships in Melbourne
Senior Judge Melbourne food service Invited to Judge at the Culinary Olympics Erfurt 2000
Team Captain by special invitation, to lead Team Australia competing in the inaugural World Pastry Teams Championships held in Las Vegas. Placed 9th in the world
Team Manager Australian National Pastry Team and international Judge, Las Vegas
Team Manager Australian national pastry team, to compete at the Pastry Olympics in Erfurt Germany in October 2004 Team Gold medal and bronze medal
Cafe and Konditori Stuttgart Germany (1993)
Open House Modern Chocolate Work (June 1994)
Weekend Australian feature story on the world pastry team championships 2002
Pastry art and design, the world’s leading pastry magazine November 2002 edition.
2004 Author the cooks’ book Patisserie showpieces tertiary press
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