Introducing Chef Gerald Maridet, one of the chefs in our Pâtissier Chocolate's team.
A renowned Pastry Chef who incorporates flavours from his life experiences into
the pastries and baked goods that he creates.
What was your background and journey of growth?
Chef Gerald Maridet was born in France, studying at Lyon where all the magic started and had an impressive career at Michelin-Star Restaurant Lapérouse. His creations are known for elegance. Chef Maridet loves simplicity and strives to maintain traditions. Happy to share his knowledge, Chef Maridet was also a mentor that teaches other chefs about chocolate and travelled Europe such as Austria, Germany, Belgium and Switzerland. to conduct classes in his earlier roles.
His experience at various hospitality roles brought Chef Maridet to work in various parts of the world, ranging from Malaysia, Singapore, Dubai, Shanghai, Mauritius, Guatemala, Muscat, to Jakarta, Indonesia. He also loves incorporating local flavours in the countries he worked in; giving a creative twist into all the creations he made while appealing to the local market. He is currently working under ‘The Papilion’ that has 3 outlets and a production center.
Through his current field of work, Chef Maridet is passionate in introducing various insights into making pastry & bakery. He is also constantly improving himself with new knowledge and applications and also through networks with different brands. In time, he is looking forward to developing a production centre to serve the needs for the HORECA industry.
PAST EVENTS WITH PÂTISSIER CHOCOLATE
Dessert demonstration for our customer and partners at Melia Hanoi, Vietnam in collaboration with our distributor Classic Fine Foods, October 2022
Dessert demonstration for our customer and partners at Artemis Pastry, Hanoi,Vietnam in collaboration with our distributor Classic Fine Foods, October 2022
Dessert demonstration for our customer and partners at Vietnam in collaboration with our distributor Classic Fine Foods, October 2022
Thoughts on using Pâtissier Chocolate as an ingredient?
By using Pâtissier Chocolate, I can find many raw ingredients to suit my creation, such as the various milk and dark chocolate options. Furthermore, Pâtissier Chocolate gives me the chance to explore many tastes since all chocolate has unique taste.
What is your inspiration behind in creating the recipes?
I try to develop simple recipes but focus on the overall flavor of the chocolate in the end taste which counts the most for me (and most people).
Recipe 1: Culture Chocolatier
Recipe 2: La Pepite Chips
Recipe 3: Tube 40%
