FACC - NY |
If you've ever been to an event at the French-American Chamber of Commerce, you surely remember the savory ending, when, during the networking portion, you exchanged with other members while sipping on a glass of wine or biting into a delectable French pastry or charcuterie. These moments are made possible by our Delicous Partners who present their creations and business to corporate attendees.
Recently, we visited Chef Simon Herfray at his East Harlem kitchen to learn more about his company, Atelier Sucré and the connections he's made through participation in FACC-NY events.
About Chef Simon: Born in France, he began his career in the Nantes area. After five years of classes, training and hands-on experience, he graduated with a Masters Degree in Pastry and Baking. After graduation, he left France for London and joined the culinary team at Aubaine, a renowned French restaurant-bakery. After London, Chef Simon traveled to Australia, working in Brisbane and Sydney. A call came to join the acclaimed Blue Bird Restaurant in London and beckoned Chef Simon back to the UK as his last European stop before coming to NYC in 2009.
Once in NY, Chef Simon served as the Executive French Pastry Chef of Falai LLC, working on events with the restaurant Benoit, Le Cirque and Peter Luger Steakhouse. Additional experience at Bacchus and La Defense Bakery and Bistro in Brooklyn completed his training before launching his own venture.
Today Atelier Sucré focuses on catering and teaching the fine art of French pastry making through classes and workshops. Join Chef Simon to taste wine and revisit the French classics, participate in a chocolate indulgence or for a studio kitchen workshop focused on Macarons, Madeleines, Mille-Feuilles and more.
For more information on how to get involved with the FACC as a Delicious Partner, contact us today!