Chef Armando Baisas
World Carving Champion
Instructor & Sculptor at Le Cordon Bleu Ottawa
Born in the Philippines, Chef Baisas is above all an artist. He is able to sculpt in any material from ice and snow to fruit and butter. He is also a master in the art of Sushi. He received his Culinary Arts Diploma in 1981 from the Samson Technical Fashion School in Manila. He quickly claimed the positions of Kitchen Artist and Garde-Manger with the Hilton International Hotels Group, working in the Philippines, Kenya, Cyprus, Egypt and Sudan.
Chef Baisas’ accomplishments as a Sculptural Artist are extensive, as is the list of awards he has won throughout his career. In 1988 he won 2nd place for Centerpiece Overall at the Culinary Salon in Pittsburgh, Pennsylvania. In 1991, he earned 2nd place in the Winterlude International Ice Carving Competition in Ottawa, Ontario. He won the 1st place position at the Individual Ice Carving Competition in Plymouth, Michigan. In 1993 he earned a gold medal and the Overall Winner Trophy at the Salon Rendezous in Montreal, Quebec and that same year the Carver’s Choice Award for best sculpture at the International Ice Sculpture Competition in Plymouth, Michigan. From 1995 to 1997, Chef Armando was the three-time gold medal winner at the Olympiad de Cuisiniers in Montreal, Quebec. In 1997 he won 1st place in ice carving at the Euro Expo, Lyon France. He is the recipient of the Philippines Presidential Award from President Macapagal-Arroyo and was recently named World Carving Champion.
Chef Baisas joined Le Cordon Bleu Ottawa Culinary Arts Institute in the fall of 2000 as a Chef Sculptor/Instructor.
Chef Christian Faure MOF
MOF – Meilleur Ouvrier de France
Pastry Instructor & Director of Operations at Le Cordon Bleu Ottawa
Hailing from Villefranche-sur-Saone, France, Chef Faure MOF is a highly accomplished pastry chef and chef instructor with many gold medal awards. He trained at Eculy Dardilly in Lyon under the guidance of esteemed Chef Joseph Aimar and Chef Jacques Joubert both honoured with the distinction of Meilleur Ouvrier de France (MOF), awarded to the finest craftsmen in France. At the young age of 18, Chef Faure MOF was named Chef de Partie at the world’s oldest and most famous pastry company, Dalloyau.
He has since worked in some of the finest Michelin star restaurants in Europe and has been a gold medalist in many competitions including Concours Gastronomique d’Arpajon, La Confédération des Glaciers and La Confédération des Pâtissiers du Japon. In 1997, like his mentors before him, Chef Faure MOF was awarded France’s highest culinary honour, Le Meilleur Ouvrier de France. In 1999, he became Executive Pastry Chef of the Hôtel de Paris in Monaco where he served the Royal Palace of Monaco and his Royal Highness, Prince Albert of Monaco. In 2003, he became Executive Pastry Chef for the opening of the Five-star Royal Hotel in Beirut, Lebanon and in 2009 was named Knight of the Order of Agricultural Merit. The American Academy of Hospitality Sciences has named Chef Christian Faure MOF “Best Pastry Chef in the World”.
Chef Faure MOF joined Le Cordon Bleu Ottawa Culinary Arts Institute in November 2006 as Chef Pastry Instructor, and Director of Operations.