Pierre Surieux
Education
Advanced Training in Baking
Gained further experience and skills in advanced traditional and modern baking techniques. Mr. COMBET’s Bakery-Pâtisserie, La Tour du Pin, France. 1998
Pastry cook, chocolate, ice cream & sweet maker Diploma
Training and diploma delivered by 900-year-old French institution ‘Les Compagnons du Devoir’ within their training centre for bakers and pastry cooks. Vaise, France. 1996-1997
Completed a 2 year Apprenticeship at Mr. Gallente’s Pâtisserie. 1996-1997
Languages
English: Proficient
French: Mother Tongue
Elected ‘Best Apprentice of Isère’ in a regional contest: “Nord Isère Gourmand”, France
Created an 8kg dark and milk chocolate artistic creation.
1997
Elected 4th out of 50 competitors in national contest “Concours de la Saint Michel”, France
Created an artistic cake: Biscuit Sacher Chocolate, Vanilla Bavaroise, Coffee and Whisky Crèmeux, Chocolate glacage, Coffee Macarons.
1997
Work Experience
Head Pastry Chef
The Grounds of Alexandria, Sydney
December 2013 - November 2015
Head Pastry Chef
Saint Germain Pâtisserie, Sydney
February 2009 - May 2013
Pastry Chef & Chef de Partie Pastry
Pendolino Restaurant, Sydney
October 2008 - January 2009
Head Pastry Chef
Le Délice du Faubourg, Bakery-Pâtisserie, France
September 2007 - April 2008
Production Supervisor
Intermarché, Semi-Industrial Bakery, Montpellier, France
September 2006 - September 2007
Business Owner & Manager
Le Castel des Pains, Bakery-Pâtisserie, Castelnau le Lez, France
April 2002 - August 2006
Production Supervisor & Baker
L’Edelweiss, Artisanal bakery, Villefontaine, France
June 2001 - March 2002
Pastry Cook
Hotel Mercure****, La Verpillère, France
September 2000 - June 2001
Pastry Cook and Baker
Jas Pâtisserie, traditional bakery and pâtisserie, France
February 1999 - August 2000