Teacher of pastry cooking and ice cream making at Cordon Bleu in Paris, Nicolas Jordan has worked in many pâtisseries and for 7 years has worked to perfect his technique in ice scultpure in Canada alongside MOF Glacier Christian Faure and Jean-Marc Guillot.
“Curiosity, a logical mind, a desire to share, and of course a love of good food!” These are the values for anyone who wants to work in pastry needs. And this is the philosophy chef Jordan passes on to his students at Le Cordon Bleu in Paris.
Bio Highlights
2002 – Pastry cook at Two starred Michelin Restaurant Laurent in Paris
2004 – Pastry chef at Le Moulin de Provence, at Ottawa
2004 – Chef Instructor at Le Cordon Bleu Ottawa
2010 – Winner of the French Ice Sculpture Championship
2011 – Winner of the Frozen Desserts Open at Sirha Lyon
2011 – Chef Instructor at Le Cordon Bleu Paris
2013 – Part of the team that represented France (gold medal) at World Pastry Cup
“Curiosity, a logical mind, a desire to share, and of course a love of good food are the values for anyone who wants to work in pastry needs”
“Curiosity, a logical mind, a desire to share, and of course a love of good food are the values for anyone who wants to work in pastry needs”
Featured in so good #11
