China, Suzhou
Teaches in:Jean-Marc Bernelin
Technical advisor
Jean-Marc Bernelin, Technical Consultant of Callebaut Asia
Pacific (S) Pte Ltd is no stranger to our trade professionals in
Asia Pacific since 2002. With a great passion in being a
professional pastry chef, Jean-Marc knew that it was essential to
attain an academic achievement in order to embark on this career.
Therefore from 1992 to 1996, he took up professional pastry courses
at Chamber of Commerce in Paris.
During this period, Jean-Marc worked as an apprentice with FERRANDI
in different pastry shops in Paris. And he was selected as the best
apprentice of France in 1994 and titled as the grand price winner
of Arpagon competition in junior category.
Achieving the award had indeed allowed Jean-Marc to carve out from
an apprentice to a professional pastry chef in different countries
to organizations such as being a pastry cook in the Prime Minister
office during his national service.
Jean-Marc’s career moved on to another level when he was the pastry
chef with Hediard, United Arabs Emirates from 1998 to 1999. His
responsibilities were to overseeing the pastry-bakery department,
opening of shops, creating all recipes to involvement in all
restaurants promotions.
Jean-Marc continued his professional journey in Singapore from 1999
to 2001 as a Pastry and Bakery Chef in a French pastry shop.
Besides assuming the above-mentioned responsibilities, Jean-Marc
had different role to play; from purchasing of material, training,
organizing catering services to ensuring customer satisfaction in
the shop. He was even nominated as Inniskillin Pastry Chef of the
Year at the World Gourmet Summit 2002 Award of Excellence.
Teaches in:Abhiru Biswas
Technical advisor
Abhiru Biswas graduated from Institute of Hotel Management Catering Technology and Applied Nutrition in 1994. Culinary exposure of 15 years in Bakery and Confectionary as various areas complimented with Cakes, Sugar craft, Chocolate ability, Creativity in Desert Designing and Menu Planning. Strong experience in operation management of bakery confectionary at five star hotels. Started Professional Experience from Oberoi Hotels, continued to work as being responsible of the pastry kitchen in Hyatt, ITC and Taj group of hotels in various luxury, business properties as Pastry Chef. Extended the service to the hotel school collaborated with Queen Margaret University (UK) and Taj Group Culinary School collaboration University of Huddersfield as a Bakery and Patisserie Faculty. Working experience with Reliance Retail Chain as Senior Manager (Consultant & Advisor) as to open live cake shop in various Hyper marts.