A Meilleur Ouvrier de France at the Bayon pastry school
During the month of December, we were once again lucky enough to welcome Fabrice Prochasson, Meilleur Ouvrier de France in 1996, for a week at our pastry school.
In 1982, encouraged by his mother, Fabrice Prochasson discovered the world of gastronomy, which he never left. He first worked at Lenôtre as head of Research and Development from 1999 to 2002. He realized several prestigious events such as the inauguration the tunnel under the Manche in 1992, the 1998 and 2006 soccer world cups and the 2000, 2004 and 2008 Olympic Games.
In 1996, he became Meilleur Ouvrier de France in the cooking category and was the official coach of the French winner of the Bocuse d’Or in 2013, Thibaut Ruggeri.
In 2016, he joined the Aryzta Group as creative and innovation manager for the group’s brands including Coup de pates®. For more than 50 years, Coup de pates® has been serving the entire catering industry with finished and semi-finished frozen products, combining innovation and tradition. Coup de pates and Chef Fabrice Prochasson have supported the Bayon Pastry School since 2018.
Last December, the chef came to visit us for a week to cook with our students. This is not Mr. Prochasson’s first time to help the Bayon. Indeed, he already came once to Siem Reap in March 2019 to delight us during the Charity Gala.
Throughout the week, our students had the chance to cook with him to prepare the event “The Bayon Gathering Night”. The goal of this evening was to bring together again friends of the Bayon in Cambodia. For this occasion, we prepared a buffet worthy of the name. Foccacia, shrimp skewers, tempura, leek quiche, coffee marinated salmon, macarons, millefeuilles… our guests enjoyed the food, and our students had a great time cooking with the chef.
We are especially proud to have been able to bring all these beautiful people together in this lovely place called Endora. And we are proud of our students and colleagues for the delicious food. We thank them for their commitment and motivation throughout the week. To congratulate them, we also organized a graduation ceremony in the presence of the chef so that the students will keep a very good memory of this week.
We also thank Chef Fabrice Prochasson for his kindness, his sharing of knowledge and his benevolence with our students.
Our projects do not stop there, we have great prospects for the year 2023 with Coup de pates and the Chef Fabrice Prochasson whom we thank greatly for their support.