Name Pierrick Boyer | ||
 | ||
Pierrick boyer s almond coffee and chocolate tart
Pierrick Boyer (born 22 July 1974 in Valognes) is a French pastry chef. He moved to Australia in 2003 and was appointed Pastry Chef at RACV new landmark headquarters, the RACV City Club at 501 Bourke St in August 2004. This subsequently led to the opening of Le Petit Gateau Patisserie in July 2007.
Contents
- Pierrick boyer s almond coffee and chocolate tart
- Time tide video 1 patina pierrick boyer and many a panerai watch
- Career
- Awards
- Charity work
- References
Time tide video 1 patina pierrick boyer and many a panerai watch
Career
Pierrick is a pastry chef. He has experience of over 25 years in hospitality and dining. He has worked alongside some of the Chefs such as Alain Ducasse, Christophe Michalak, Pierre Marcolini and Stephane Leroux. In 1997, Pierrick was head hunted from a French patisserie in Palm Springs to establish the business, manage and deliver the most dessert creations for the market. Pierrick joined the Ritz Carlton in Boston, in 2002 as second in charge of the Pastry Department. Before joining the RACV City Club in Melbourne, Pierrick worked for 14 months at the Plaza Athenee in Paris as Sous Pastry Chef, under Christophe Michalak. (http://www.plaza-athenee-paris.com/) His latest appearance was at the Cake Bake & Sweets Show 2015 in Sydney Melbourne. Perrick appeared at Regional Tastes Festival at Eynesnbury in 2016
Awards
Pierrick has received many awards and recognition through his career. In 1996, Pierrick won the honorary award for the most creative sugar work in well renowned South Western Regional Pastry Chef competition. In 2002, he was awarded by the Palm Springs Les Dames Escofier for the most original dessert, chocolate and passion cake, it was the first hit of his renowned Brownie Passion Chocolate Gateau, since then, he has improved the recipe and has been voted by The Foodies Guide in Melbourne as amazing in years 2007-2008-2009. In 2006, Pierrick was awarded 2 Gold & 1 Silver medal at the Fine Food Show in Melbourne & 1 Gold medal at the Perth Food Show. In 2010-2011, Pierrick's creation, the Peanut Chocolate Mouuse & Raspberry Jam Crunchy Gateau won the Best Cake.
Charity work
Pierrick supports various charity projects. He is an ambassador of RSPCA Victoria. He was featured in the inaugural Asia In SA (South Australia) 2015 Charity Dinner and Sakai In SA by Ginza Miyako Charity Dinner.