Nicolas Bernardé
Chef Pâtissier, Le Cordon Bleu, Paris

Born in Paris, France, Nicolas Bernardé joined the Le Cordon Bleu as head of the pastry department in October 2001. He began his culinary journey in 1982 at the school Jean Ferrandi where he ranked first in pastry training and was named “Best Apprentice in France”. He honed his skills at renowned pastry shop Dalloyau, in Paris, and later obtained his professional pastry certificate at the Paris Chamber of Professions.

As Pastry Chef of the Moka d’Or Pastry shop, Bernardé responsible for the buffets and receptions planned for foreign presidents. He continued his career at the Hostellerie du Prieure, a four star hotel with a Michelin starred restaurant, before returning to Dalloyau as Pastry Chef in 1989. In 1990, Bernardé assumed the responsibilities of Pastry Chef of the catering company Jusseaume. In May 2000, he joined the French Ministry of Foreign Affairs, and was responsibe for the organisation of receptions and cocktails in honour of foreign government officials.

Bernardé has been named an Auditing Member of the Culinary Academy of Paris and has won numerous awards. He participated in the culinary international competitions of Arpajon, and Les Journées Gastronomiques de Romorantin, where he won bronze medals in both. In 1993 he won the gold and bronze medals at the Lucien Peletier contest and the gold medal at the Charles Proust contest for two consecutive years. His greatest achievement was reaching the finals of the “Meilleur Ouvrier de France” contest for two consecutive years.

 

Nicolas Bernardé
--Chef Pâtissier,
Le Cordon Bleu, Paris