Gabiel Paillasson

Gabriel PAILLASSON was born on July 30th 1947 in the town of Feurs, in the Loire department of France. He is the son of a weaver-craftsman.

With his primary education diploma in his pocket, he began his career in pastry at the age of 14 at the Henri Humbert pastry shop in Panissières, where he spent 3 years learning his profession.

In 1964, he passed his Pastry C.A.P. (professional diploma). He worked for several establishments in Lyons before setting up his own pastry business in 1973 in Saint-Fons, on the outskirts of Lyons, where he still practices his profession today.

In 1972, he won the medal of the Best Pastry Craftsman of France, and in 1976, the medal of Best Ice-Cream Craftsman of France. To date, he is the only professional in his field to have been awarded these two medals by the age of 29.

Also in 1976, he received the Master Pastry-Chocolate Craftsman of the Rhone region “Chambre des Métiers” (Chamber of Trade).

In 1982 he became “Compagnon du Tour de France des Devoirs Unis”, and in 1989, he was appointed “Prévost des Pâtissiers de France” (Prosper Montagné Club).

Gabriel Paillasson has trained 20 apprentices, of whom 15 have been accepted, and of whom 2 have been awarded title of Best Pastry Craftsman of France. He takes in many trainees from France, and all over the world. 32 of his trainees have become Pastry Chefs or Master Craftsman.

The President of the World Pastry Cup has many responsibilities, as examiner, and as member of national and international juries, in Catering Colleges in particular (4th mandate since 1982). He holds several positions with the “Union Compagnonique du Tour de France”, and is also the founder of the "Cayenne de Lyon", of which he was president between 1991 and 1997. Today he is its President of Honour.

Gabriel Paillasson is the author of several books including, Le feu sucré, published in 1990 (“Grand Prix Auteur” of the French National Cuisine Academy in 1991) and L’Art Ephémère, published in 1995 (“Grand Prix Editeur” of the French National Cuisine Academy in 1996). In 1999, he created the Album of the 10th World Pastry Cup Anniversary, and is currently writing a book on chocolate.

Since 1976, he has taken up many representative functions with the Rhone region Pastry and Ice-Cream Markers’ Professional Association. In 1999, he was elected National President of the Ice-cream Craftsmen Association and of the French National Confederation of Desserts and Confectionery, he was re-elected in 2001.

He has frequently sat on the jury of several “Exposition Nationale du Travail” (French National Work Trade Exhibition). Since 1992, he has been President of Group 1 class 6 (35 accepted Best Craftsman of France). In 2002, he was appointed Rhone region General Commissioner for the “Exposition du Travail”.

Gabriel Paillasson is president-founder of several competitions, including the WORLD PASTRY CUP in 1989, (to this date, a total of 36 nations represented by 520 candidates have participated in the competition).

> Gabriel Paillasson has created many international competitions
Since 1989, he is president-founder of the French Association of Hydric Ice Sculptors. In 1999 he was appointed president-founder of honour of World Pastry Cup Clubs throughout the world. Also, he is president-founder of the following events: French Sculpted Ice Championship, French Ice Sculpting in Teams of Two Championships, 1st International Ice Competition organised during the SIRHA (Lyons), 1st International Biennial of Pastry Arts, Best Easter Egg Competition, 1st European Drawn Sugar Trophy, 1st International Masters of Frozen Desserts, Frozen Dessert Open, French Cup of Frozen Regional Specialities involving 12 teams.
He is member of the National Administration Board of the Best Craftsman of France association. Since 1997, he is also President Founder of the National Association of the Best Craftsman of France for the dessert professions

> He has also been awarded many culinary prizes
Since 1970, Gabriel Paillasson has won over 300 national and international awards, including 60 Gold Medals and 13 Grand Prix. In 1982, he won the Culinary Trophy for the Best Chef of the Year. In 1984, he was seven times on the first step of the podium for the Cuisine and Pastry Olympics organised in Frankfurt.

He has participated in many conferences and events since 1976 (200 towns in France, and abroad: Belgium, Canada, Gabon, Germany, Italy, Japan, Korea, Lebanon, Luxembourg, Morocco, Norway, Poland, Singapore, South Africa, Spain, United Kingdom, USA, etc.).

Gabriel Paillasson has received many distinctions such as: Knight of the Honours Legion 1994, Officer of the Order of Academic Palms in 1999, Officer of the National Order of Merit in 2002.
He is also Bronze Medallist of the Permanent Assembly of the “Chambres des Métiers” (Chamber of Trade), and Gold Medal of Lyons City.

He is the initiator of several new professional techniques such as:
• chain saw ice sculpting,
• bubble sugar,
• carbonic sugar,
• openwork sugar,
• sugar in 90° proof alcohol,
• Chocolate sprayed with CO².

Some of the specialities he has created include: the Tuiles du Vieux Saint-Fons in 1998, “Bâton de Guignol” in 1981 (Intersuc Cordon Bleu, 1984) and the “Rhônalpin”.