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World Finals :

The Jury

Soerensen, Gert (°1937) - Denmark

Soerensen, Gert

Education :
1955: Certificate of completed apprenticeship pastry chef/ pâtissier - with silver medal

Professional experience :
Educated pâtissier at Hotel d’Angleterre, Copenhagen
Further education at technical colleges round the world
Worked for years as chef pâtissier at hotels in Denmark and abroad
Teacher for 25 years at the Hotel and Restaurant College Copenhagen with desserts as a special subject
Several times guest pastry chef at television programmes
Independent owner of 'La Nouvelle Pâtissirie Danoisee, speciality shop for ice cream desserts, wedding cakes etc.

1982 – 1996: Konditoriet, Tivoli Copenhagen
1985 – 1996: Ecole Pâtisserie Gastronomique
1996 – 2001: Hotel owner and pâtissier in Christiansfeld Denmark
2001: Free lance technical advisor for gastronomy in pastry and desserts
Author of 8 books on desserts and arts of pastry

Distinctions & Awards :
Since 1999: Preident of the Danish Chefs Association
2001 – 2003 : President of the Nordic Chefs Association

1979 :Cordon Bleu on behalf of the Danish Chefs Association, DenmarkCordon Bleu du Saint Esprit
1979 : Bronze medal The Golden Toque
1983 : Sct. Honoré Order, mark of honour by the Association of Danish Pastry Chefs
1984 : Diploma by the Danish Gastronomic Academy
1985 : La Croix du Grand Maître Cordon Bleu du Saint Esprit
1985 : Cordon Rouge – Association of Nordic Chefs
1985 : Knight of Association Internationale des Maîtres-Conseils en Gastronomie Française
1987 : Knight of French Wine Order Chablis.The World Master Chefs Society
1998 : Chaine des Rotisseurs Denmark Officer Maitre Rotisseur Proffesseur- Commandeur
2000 : Golden Snail, Slow Food
2005 : Medal of 1st Class with Gold Cross of the Order of Finland’s White Roses

Memberships :
Academie Brillat-Savarin
Chaîne des Rotisseurs
Fédération Cuisinier Exclusive d’Europe
Euro Toques
The World Chefs Society
Ordre Mondial des Gourmet Degustateurs

Golden jubilee :

Autumn 2005: 50 years anniversary. A jubilee book on desserts and arts of patisserie is being prepared



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