You are cordially invited to attend the Cacao Barry - Callebaut Chocolate

Demo at Le Cordon Bleu on 1uesday, November 8.

Learn the latest trends from world class pastry chefs as they help you discover
the sweet secrets of success.
Increase the profit margins of your desserts with delicious taste combinations,
creative tips and techniques for decorations which will take your sweets from
simple to stunning!

When: 1uesday, November 8, 20JJ

9:30 am -J2.00 pm Christophe Morel
J2.00 - J.00 pm Lunch
J.00 pm - 3:30 pm Christian Iaure

Where: Le Cordon Bleu Ottawa - 4S3 Laurier Avenue Last

What: Innovative 1empering 1echniques, Chocolate Decorations, Irozen

Desserts, Plated Desserts and 1ruffles

Space is limited to first S0 RSVP's please e-mail

Andreassignaturefinefoods.com to confirm your
reservation.


S|gnature I|ne Ioods Spec|a| Inv|tat|on
Meet the Chefs!

Christophe Morel -- Guest teacher, Barry Callebaut Chocolate Academy

CM Chocolatier
Born in Irance, Christophe Morel comes from a family of pastry chefs. Very
early, he took classes and became a pastry chef and chocolatier. His passion
for chocolate, his knowledge of blending flavors, his talent and creativity have
propelled him to the limelight where he continues to dazzle the eye and treat
the palate. Christophe Morel is the recipient of numerous honors such as the
Grand Prix Canadien de la Chocolaterie in 2003 and the Coupe du Monde de
Ptisserie de Lyon in 200S. Chef Morel was also selected to represent Canada
in both of the last two World Chocolate Masters competitions. Most recently in
May 20JJ, Christophe was a finalist in the prestigious Meilleur Ouvrier de
Irance M.O.I. which is given only to the most accomplished Irench
artisans in their art form.

Christian Iaure M.O.I.

Le Cordon Bleu
Chef Iaure has worked in the finest hotels & palaces in the world. He has been
knighted with the Order of Agricultural Merit and is a member of l'Academie
Culinaire de Irance. Chef Iaure is a gold medalist of competitions including
La Confederation des Glaciers and La Confederation des Patissiers du Japon.
He is also a M.O.I. "Meilleur Ouvrier de Irance" Glacier, the highest
recognition in Irench craftsmanship. He has also been named the "Best
Pastry Chef in the World" by the American Academy of Hospitality Sciences.
He continues to share his passion and enthusiasm with students from Le
Cordon Bleu Ottawa. Chef Iaure continues to participate at events held across
Le Cordon Bleu International and existing partner networks.