2009-2010 5-Star Pastry Chef
At the young age of four, Olivier Bajard became fascinated with the art of pastry-chocolate-ice cream making, proving that a strong background in gastronomy can fuel a life-long passion. His daily exposure to his parents and their culinary craft was a revelation for him and at the age of 15, he set off on a tour of France to learn and practice his passion with highly skilled pastry chefs. The experience he gained allowed him to find the love of a job well done. During this time, Olivier Bajard also prepared for many competitions and attended various professional trainings in order to grow and acquire the basis that would allow him to express himself fully.
As he continued to work his way up in the pastry world, it was his encounters with Meilleurs Ouvriers de France such as Gabriel Paillasson, Alain Guinet, Bernard Huguet and Pascal Caffet, that were the deciding factors for the continuation of his career. Their advice and expertise gave him the push he needed to achieve their same stature.
In 1993, at age 27, Olivier Bajard obtained the much sought-after title of Meilleur Ouvrier de France (National Government Award for Best Craftsman in France). In 1995, he was appointed by the French Pastry Confederation to represent France and participate in the Dessert-making Craft World Championship and there he received the top honor of World Champion.
Shortly thereafter, Olivier Bajard turned his attention to the world of instruction, transmitting without reserve, his experience, knowledge and the love of his craft in France and throughout the world. It didn't take long for this to become his main vocation.
He has also been involved in the organization of many national and international competitions in order to convey and perpetuate the know-how of French pastry-chocolate-ice-cream making. In 2001, he created his own consulting and pastry instruction firm and in 2005, the École Internationale de Pâtisserie Olivier Bajard was born. The École Internationale de Pâtisserie offers short and long trainings for both professionals and the general public.
Accolades:
2008
Mercure d'Or for the best innovation and quality business in France
Chevalier dans l'Ordre des Palmes Académiques (National Government Award for Education)
2007
Coq d'Or awarded by the Guide of the Gourmands
One of the Best Chocolate Makers of France
Member " Disciples d'Auguste ESCOFFIER" which value the quality of the gastronomy generally by the quality of products
2006
Member des Toques Blanches du ROUSSILLON which groups together the best tables of the department
2005
Ecole Internationale de Pâtisserie is founded
Olivier Bajard teaches short and long professional trainings for the food lovers
2002
Manager of the French Team for the World Pastry Team Championship in Las Vegas in U.S.A.
1996
Regional Trophy for the Best Pastry Chef awarded by the Guide CHAMPERARD
1995
World Champion in Pastry - Chocolate - Confectionery - Ice Cream Making - Milan in Italy
1993
Meilleur Ouvrier de France Pâtissier. (National Government Award for Best Craftsman in France)
1992
First Prize for Tasting and Artistic Showpiece - Angoulême in France
1991
Nominated for the Etienne THOLONIAT Trophy
Second prize in the French Team for the World Pastry Cup - Lyon in France
Third prize in the French Championship for Artistic Ice Sculpture - Evry in France
1990
First prize for Tasty and Artistic Ice Cream - Valence in France
First prize for Artistic Ice Sculpture - Romorantin in France
Third prize in the Charles Proust Awards for Artistic Showpiece and Desserts - Paris in France
Pastry Chef at Bajard's family shop - Poitiers in France
1989
First prize for Desserts in Tasting, Petits Fours and Artistic Showpiece - Lyon in France
Master's Certificate in Pastry-making - Grenoble in France
Young talent of the year of the city of Poitiers
1988
First Prize for Desserts Tasting and Artistic Showpiece - Annecy in France.
Pastry chef - Pâtisserie LAROCHE - Grenoble in France
1985
First prize for Desserts - Tasting and Artistic Showpiece - Néris-Les-Bains in France
1984
First prize Artistic Showpiece - Roanne in France
Pastry Craftman to PILATI's shop - Roanne in France
1983
Certificate of Professional Education in Pastry-Making - Chocolate - Confectionery - Ice Cream
1981
Chateau's Pastry in MONTCEAU LES MINES - France