Jean-François ARNAUD

JEAN-FRANCOIS ARNAUD
UN DES MEILLEURS OUVRIERS DE FRANCE EN PATISSERIE 2000
Born in France 30 08 1960
Email : chefarnaud@academyofpastryartsmalaysia.com
PROFESSIONAL EXPERIENCE
July 2013
Form « JFA CONSULTANCIES &TRAINING « with Academy of Pastry Arts
Malaysia
2012
Chef Consultant & Trainer « ASIA PASTRY FORUM «
2009 - 2013
Based in Kuala Lumpur, Malaysia and became international consultant in
pastry and confectionery
International consultant in pastry and confectionery for Fonterra, New
Zealand, Haagen-Dazs, Club Med group, etc.
2008 – 2009
Technical Director of « Ecole Nationale Superieure de la Patisserie » in
Yssingeaux, France (ENSP )
2006 – 2008
International consultant in pastry and confectionery
1995 – 2006
Pastry chef and manager of the “Musee de l’art du sucre” in Cordes sur Ciel
Executif pastry chef « Hotel Grand Ecuyer « (1 star michelin)
10 years creating recipes every month in Thuries Gastronomie Magazine
1987-1995
Executif pastry chef in Toulouse – Christian Lacoste pastry shop-
1985 – 1987
Executif Pastry chef in Maison Couasnon Paris XVI
1978 – 1985
Pastry chef in “Palais de la gourmandise”, Ile d Oleron of Mr Arnaud
Bernard (my father ‘s place)
2
QUALIFICATION
Baccalauréat série D à Saint Laurent sur Sèvres (vendée) 1977 (France)
C.A.P. Pâtissier confiseur chocolatier 1978
Brevet de maîtrise Pâtisserie C.F.A.La Rochelle 1983
M.O.F. 2000 Pâtissier confiseur
AWARDS AND DISTINCTIONS

Winner of the competition, Un des meilleurs ouvriers de France en pâtisserie confiserie 2000
First prize in gastronomiques competition :

Bordeaux
: 1st prize for all categories of artistic food
1st prize for the category of artistic pastry

Romorantin
: 1st prize for artistic pastry

Occitanie
: 1st prize for artistic pastry

Arpajon
: 1st prize for artistic pastry

Toulouse
: 1st prize for chocolate showpiece in the chocolate club

Intersuc Paris : 1st prize for chocolate showpiece and chocolate jewellery

Participated in the fashion show to showcase the chocolate dress for Salon du Chocolat, Paris, Tokyo, New
York

Participated in Sirha, 2009 and 2011 for Food Studio to showcase sugar jewellery and sugar souvenirs from
different countries
MY CREDO
Working and elevation through my profession
3
WORK EXPERIENCES
International Pastry consultant:
Teaching Pastry, chocolate pralines, Viennoiseries, Ice cream and artistic sugar work in “HTC in Asia” (Hospitality
and Tourism Consulting office) based in Kuala Lumpur.
In this school, I have 10 to 12 weeks in a year, to teach short classes for 3 to 5 days to professional pastry chefs.
4
Pastry Ambassador for Fonterra, a New Zealand company
For the past 6 years, I have travelled in all the Asia countries, to do pastry demonstration, using the new
Zealand products like butter, whipping cream, cream cheese and cheese.
This company organize the demonstration in different Asian countries, and I explain the best way to use these
New Zealand products. The biggest demonstration can accommodate up to 250 professional pastry chefs. Each
demonstration takes about one week. Please see below a picture of the demonstration held in Philippines.
5
Research and Development for Haagen-Dasz company:
For the past 4 years, Haagendasz organized their innovation world meeting in Kuala Lumpur.
Every year and during this meeting, I create different new products to elevate the Haagendazs menu. The biggest
market to create new products using the Haagendazs ice cream is in the Greater China. I have created for them 4
different ice cream cake menu and platted desserts menu for the Shanghai, Hong Kong and Taiwan markets.
Please see below 2 pictures of the ice cream creations done for the China market.
6
Pastry consulting for Hotels Club Med hotel and resorts.
Since 2001, I started to organize one week long training for the Club Med Pastry chefs. I have conducted a
few trainings in France, United States of America, and also in Asia, Thailand, Indonesia and Singapore.
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Contribution to professional pastry articles in different magazines
I have written articles to the most famous food magazine “Thuries Gastronomie Magazine” by contributing
pastry recipes from 1995 to 2005. My contribution was for 7 pages of every monthly issue of the magazine.
Now for the Asia Pacific region, I write every 3 months, a 4 page article in the “Pastry and Baking
magazine”. Please see below an excerpt of the article in this magazine.
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INTERNATIONAL PASTRY TRAININGS:


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Coaching Malaysia, Philippines and Singapore national teams attending international pastry
competition.
Teaching in private university such as Yssingeaux ENSP, France, Sunway college in Kuala Lumpur,
Taylors
College in Kuala Lumpur and Hong Kong University.
Teaching in various pastry schools such as Sincere Cake Ingredients & Utensils, Kota Kinabalu,
Malaysia and Sugar in Penang, Malaysia.
Please see below a picture of the training held in Yssingeaux ENSP, France.
Pastry events
Contributed to the chocolate fashion show in Paris called “salon du chocolat” for 3 years
Contributed to the pastry demonstration in the Asia Pastry Forum 2012 in Kuala Lumpur
Consulting for Florensuc company:
Creation of pastry products for publication of yearly catalogue.
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Contributed to the sugar jewellery event in Heritage Hotel in Mauritius.
Please see below a picture of the sugar jewellery creations done for this event.
Contributed to the chocolate fashion show in Hilton Kuala Lumpur.
Please see below a picture of the chocolate dress creation done for the fashion show.