Elisa Pinto, 刚刚从蓝带渥太华校区毕业的巴西籍毕业生，与来自安大略地区其他学校的4名参赛者，与上周末在校际巧克力大赛上同台竞技。 本次比赛的评委由来自巴黎的世界巧克力大师赛选手Sergio Shidomi （Old Firehall Confectionary）与 Oliver Trubut （Ecole Hoteliere de la Capitale）担任。Elisa是这项比赛历史上首位荣获了以下所有奖项的毕业生：
-最佳艺术展示
-最佳浸蘸型糖果
-最佳塑形糖果
-最佳巧克力镀膜点心
来自 Humber College， Fanshawe College和Canadore College 的学生还参加了今年主题为"了不起的巧克力史"的活动。
我们采访了Elisa了解她的经历：
你为巧克力大赛做了哪些准备？
Chef Hervé 花了很多课外时间给我训练，持续的专注练习与获得成功的坚定决心是我获胜的动力。
对于Chef Hervé 作为你的指导老师有什么感受?
Chef Hervé 是支撑我工作的灵魂。他的经验与专业度为我参与比赛带来了很大的信心。他的建议、决策与鼓励帮助我有规划有条理地努力工作，达到完美。他给了我他全部的动力，我非常感谢他专业、友善而富有启发的指导。
对于未来学生来到蓝带渥太华校区学习你有什么建议吗？
如果你想成为优秀的厨师就别再纠结了！蓝带渥太华是一个温暖热情的学校。这里的大厨能为提供一切你未来职业发展所学要的资讯。学校不仅教会了我好的技能，更帮助我树立了打破常规标新立异的自信。纪律性、组织性与热情是成为蓝带渥太华校区学生的必备条件。
还有其他可以分享的吗？
我想要感谢蓝带渥太华校区，特别是Chef Hervé对我的信任，是他将代表学校参加2014Cacao Barry加拿大校际巧克力大赛的资格给了我。参加这项比赛是非常具有挑战的。我非常开心能够代表蓝带参赛并获得奖牌与奖杯。我也非常感谢我的家人，没有他们的爱与对我梦想的支持，我想我是不能取得这样的成功的。
蓝带国际学院 - Le Cordon Bleu
中文介绍页面：http://www.gheac.com/edu/lcb/
咨询联络电话：010-8447 6928
189 0119 3685
在线咨询ＱＱ：800093391
电子邮件：info@gheac.com
办公地址：北京市 东城区 东直门外大街48号 东方银座 C座16E
邮政编码：100027
Le Cordon Bleu Ottawa graduate first-ever to sweep Canadian Intercollegiate Chocolate Competition!
Elisa Pinto, a recent Le Cordon Bleu Ottawa graduate from Brazil, competed against 4 other schools across Ontario in the Intercollegiate Chocolate competition last weekend. Judged by competitors of the World Chocolate Masters in Paris, Sergio Shidomi (Old Firehall Confectionary) and Oliver Tribut, (Ecole Hoteliere de la Capitale) Elisa was the first in the competition’s history to achieve first place in all of the following categories:
• Best Artistic Showpiece
• Best Bonbon – Dipped
• Best Bonbon – Moulded
• Best Chocolate Plated Dessert
Students from Humber College, Fanshawe College and Canadore College also competed in this year’s event themed “The Great History of Chocolate”.
We chatted with Elisa about her experience:
How did you prepare for the chocolate competition?
Chef Hervé took extra time out to train me. Continuous practice, focus and full determination for success was my engine to succeed.
What was it like having Chef Hervé as a coach?
Chef Hervé was the soul of my work. His experience and expertise provided me all the confidence needed for being at the competition. His advice, decisions and drive made me work hard in being disciplined, organized and achieving perfection. With all his motivation, I thank him so much for his professional, friendly and inspirational coaching.
What advice would you give future students thinking about coming to Le Cordon Bleu Ottawa?
Don’t think twice if you are interested in learning to become a Chef! Le Cordon Bleu Ottawa is a warm and welcoming school. The chefs provide you with all the information you need for your future career path. The school has provided me with the right skills and confidence required to be able to break into the market and bring in new ideas. Discipline, organization and passion are the ingredients you must have if you take the decision to come to Le Cordon Bleu Ottawa.
Anything else you’d like to add?
I'd like to thank Le Cordon Bleu Ottawa and especially Chef Herve for trusting me and giving me the amazing opportunity of representing the school in the 2014 Cacao Barry Canadian Intercollegiate Chocolate Competition. The competition was a challenge that I decided to take, and I am very satisfied with the results of being able to bring back medals and trophies to proudly represent Le Cordon Bleu. Without the support and love of my family in believing in my dreams none of this could have been achievable.
更多精彩图片请查看原文！
【原文引自】：http://www.gheac.com/thread-5087-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
没有评论:
发表评论