M.O.F. Pâtisserie 2000
Sucracor, France

Owner / Master Pastry Chef / Instructor

Coming from a family of pastry chefs, from one generation to another, Arnaud was awarded the title: “Un des Meilleurs Ouvriers de France en pâtisserie confiserie” in September 2000”, one of the Best Pastry Chef of France for Pastry and Confectionary. After ten years of service with Christian Lacoste in Toulouse in pastry catering & events, he joined Yves Thuries in Cordes-sur-ciel whereby he undertook the task of overlooking the operation of a unique sugar museum, doing permanent exposition of sugar artwork pieces in glass displays. During this period of time, he was responsible for pastry recipes contribution in the Thuriès Magazine monthly as well as a trainer for professional pastry workshops. Little by little, he evolved and started to conduct pastry programmes for the Pastry National School of Yssingeaux and for the French Culinary School In Asia, Kuala Lumpur (Malaysia).

Today, after having contributed to Thuriès group, Master Chef Arnaud devotes himself to training others, offering consultancy services through SUCRACOR and the creation of unique sugar art pieces as well as desserts for events.

In his own words “I wish to continue and share my passion for this work in all its simplicity, to communicate my knowledge and awareness when it comes to the usage of products in line with the commercial demand.

The technical knowledge and the knowledge of ingredients are the keys to success, but without Love, without the feeling to give and to give all, without personal investment, artisanal pastry would never be a luxury product that we all envy so.

Let our profession be only pleasure and joy, source of satisfactions, from the morning croissant to the unique sugar show piece, for our clients to adore it, isn’t it the spirit of our vocation?”

Some of Chef Arnaud’s other accolades and accomplishments include:

1985  Individual winner of the “Challenge de la Chambre des Métiers”. He emerged winner in the Bordeaux Gastronomic Exhibition and in the Romorantin Gastronomic Exhibition in France.

1986  Clinched the first prize in the Occitanie Festival.

1987  Winner of the French Pastry Cup.

1988  Winner of the Marcel Duhamel Cup and 1^st prize winner for at the Arpajon Gastronomic Exhibition.

2000  Awarded Meilleur Ouvrier de France (M.O.F.) – Pâtisserie, the most coveted title in France for pastry chefs.

2001  Established SUCRACOR, one of the leading pastry consultancy and training firm in France.

http://www.jf-arnaud.com

Consultant trainer for Ecole Nationale Supérieure de la Pâtisserie (ENSP) – French National Pastry Academy.

http://www.ecoledelapatisserie.com/

Consultant trainer for Institut de Formation France – The Centre of Professional Training.

http://www.infa-formation.com/

2003  Expert Consultant Pastry Chef and Trainer for HTC In Asia and the French Culinary School in Asia.