A week dedicated to the art of pastry with the visit of Chef Fabrice Prochasson!

A week dedicated to the art of pastry with the visit of Chef Fabrice Prochasson!

From December 11 to 18, the Pastry School had the privilege of once again welcoming Chef Fabrice Prochasson, sponsor of the 2023 class of students.

Fabrice Prochasson, Meilleur Ouvrier de France in 1993 and Director of innovation and partnerships at Coup de Pates (www.coupdepates.fr), supports the school each year by training our 20 students and our teaching teams for a week in techniques exceptional in the profession.

This week took place with three major events: the creation of the lemon pistachio flavored Christmas log, the graduation of the students from the Pastry School, and a cocktail at the end of the week entitled “Sweet Celebration: A Culinary Showcase of Macaron Spirit.”

Tang Meanrith and bayon school
orientation event bayon school
pastry school orientation

The lemon pistachio flavored log is a solidarity recipe imagined by Fabrice Prochasson, co-signed with Sokhoeurn Morn, pastry chef at the Pastry School. This week was an opportunity to perfect it with the students in order to offer it for sale for the end of year celebrations at the Coffee Shop. Good news, if you are in France, you will also have the opportunity to taste it, because “Coup de Pates” will also market it.

Tang Meanrith and bayon school
orientation event bayon school
pastry school orientation

In the middle of the week, the 20 students were awarded not one, but two diplomas! The first delivered by Chef Fabrice Prochasson to congratulate the young girls for their professional work and their diligence. The second diploma was awarded by TDSO, an association which trained our students in learning the English language.

Tang Meanrith and bayon school
orientation event bayon school
pastry school orientation

In order to present the work carried out during this week, we organized a cocktail at the end of the week, “Sweet Celebration: A Culinary Showcase of Macaron Spirit”, in the presence of our partners, clients and friends of the Bayon school. Our guests were able to enjoy original macaroon recipes, savory canapes and the famous lemon pistachio log, all in a very pleasant atmosphere in the Coffee Shop garden.

The Kampot jewels offered by fair farms to Bayon school

The Kampot jewels offered by fair farms to Bayon school

We have been selling Kampot pepper for 2 years in order to support Bayon school activities. This pepper is offered by Fair Farms, a company created in Cambodia in 2014.

The pepper is packed in small Krama bags made by the mother of one of our primary school student. The incomes generated through the selling of these bags increases Coffee Shop annual revenues and is also an opportunity for organizing external events such as the charity gala in Paris, the Albert Menez special offers, various sales in Singapore and Cambodia…
In addition, the selling of these Krama bags helps the mother to get additional income that contributes in improving her family living conditions.
All the profits generated from these sales benefits to Bayon School and help us to provide quality education to youths living in the temples of Angkor.
cqscFair Farms sells “The Kampot Jewels”, and its name expresses its founders’ willingness: to be fair and to help the local population.
“The Fair Farms philosophy is based on two main themes: respect for the land through 100% organic farming and respect for the human through the implementation of a social responsibility charter to improve to the way of life of our employees. Holidays, maternity leave, insurance, comfortable wages, meals, education, we take care of our family! “Norbert Binot – Founder of Fair Farms.
The team is composed of experienced farmers who have been growing pepper for generations. They control each tree to ensure their health and taste tests are done daily to ensure the optimal drying and quality.
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The production techniques of “Kampot Jewels” are 100% organic and traditional:
– Manual watering for better control of diseases & insects
– Use of natural twines made on site to avoid soil pollution
– Respect of traditional farming methods
– Natural fertilizers
– Manual harvesting and sorting
– Drying in the sun on high table in enclosed space to avoid any contamination with the ground, animals or insects.
That way, Fair Farms guarantees optimum quality. This product is AB certified and Fair Farms is the first and only Fair Trade certified Fair Trade Company in Cambodia. In addition, Fair Farms managers are very committed in protecting the environment and allocate 2% of their turnover to various development projects (recycling of plastic and glass, creation of the first water filter at the farm…).
This quality allows Fair Farms to include among its customers some of the greatest gastronomy tables: Pierre Gagnaire, Romain Meder, Alain Ducasse training center, Julien Royer, Alexandre Couillon, etc.
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The Bayon School thanks Fair Farms and its managers for their faithful support and for their work that “allow Cambodia grow” and our action as well! Congratulations!
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