Paul Receives Disciple Escoffier

Paul Bradford has been awarded the coveted Disciple Escoffier. The Disciple Escoffier is presented only to elite cuisine craftsmen and is recognised throughout the world. The story was covered in the Italian press.

 

Having made a wedding cake for a VIP in Monte Carlo last year Paul made some fantastic contacts who were keen to see him demonstrate his techniques in a training session. After much planning the training took place last week. Paul knew little in advance of who would be attending, but felt that the experience of training chefs at the Hotel de Paris in Monte Carlo could only be good.

 

When Paul arrived the prestige of his audience exceeded his wildest expectations.  Initially though there was a mild disappointment as the training had to moved from the Hotel de Paris to a bakery in Taggia, Italy. However, this proved to be the best thing that could have happened.

 

Paul demonstrated his Chocolate Wrap and Monaco wedding cake designs. The attendees, which included the President of the Italian cuisine association, the recently retired Principle for the regional Catering School and pastry chefs, one from the Hotel de Paris and the host Andrea Setti, were amazed.

 

After the training Paul was told that the President of the Italian cuisine association, Francesco Ammirati, was going to put him forward for the Disciple Escoffier. This was indeed a huge honour as the reactions from around the room verified the importance of this huge accolade. Only the national President can offer the award without going through the bureaucratic process.

 

Perhaps as important as the award was the relationship Paul, and business partner David, built with Andrea Setti. After a busy week of discussions there is an agreement in principle that Truly Scrumptious first franchise could open in Italy later this year. “Andrea is a skilled patisserie chef who is so passionate about his trade that I can only see this partnership being a huge advantage to both businesses� said David.  Although there is a lot of detail to be sorted out already we are looking at co-presenting at the Monte Carlo cuisine festival in November with further training dates being planned for February/March.

 

Little did Paul think that this training session could have forged an alliance between Scotland, Italy, Monaco and France. “The language was a bit of a problem, but with a lot of help in advance from the Language Room, Linlithgow things went fairly smoothly� said Paul.