{"id":10887,"date":"2019-08-05T15:18:11","date_gmt":"2019-08-05T12:18:11","guid":{"rendered":"http:\/\/chefs-summit.com\/our-speakers\/jean-pascal-serignat\/"},"modified":"2019-11-14T16:59:00","modified_gmt":"2019-11-14T14:59:00","slug":"jean-pascal-serignat","status":"publish","type":"page","link":"https:\/\/chefs-summit.com\/en\/our-speakers\/jean-pascal-serignat\/","title":{"rendered":"Jean-Pascal S\u00e9rignat"},"content":{"rendered":"<section  class=\"fw-main-row  \"  >\n\t<div class=\"fw-main-row-bg\" style=\" \" ><\/div>\n\t<div class=\"fw-main-row-overlay has-color\" ><\/div>\n\t<div style=\"\" class=\"fw-container \">\n\t\t<div class=\"fw-row\">\n\t<div class=\"fw-col-xs-12 \" >\n\t<div class=\"speaker-2018-full\" data-more=\"more\">\n    <h1>Jean-Pascal S\u00e9rignat<\/h1>\n\t<h2><\/h2>    <div class=\"row\">\n        <div class=\"image\"><img decoding=\"async\" src=\"https:\/\/chefs-summit.com\/wp-content\/uploads\/2019\/08\/ZHan-Paskal-Serinyan_2-150x150.jpg\" srcset=\"https:\/\/chefs-summit.com\/wp-content\/uploads\/2019\/08\/ZHan-Paskal-Serinyan_2.jpg 500w, https:\/\/chefs-summit.com\/wp-content\/uploads\/2019\/08\/ZHan-Paskal-Serinyan_2-150x150.jpg 150w, https:\/\/chefs-summit.com\/wp-content\/uploads\/2019\/08\/ZHan-Paskal-Serinyan_2-480x480.jpg 480w, https:\/\/chefs-summit.com\/wp-content\/uploads\/2019\/08\/ZHan-Paskal-Serinyan_2-300x300.jpg 300w, https:\/\/chefs-summit.com\/wp-content\/uploads\/2019\/08\/ZHan-Paskal-Serinyan_2-400x400.jpg 400w, https:\/\/chefs-summit.com\/wp-content\/uploads\/2019\/08\/ZHan-Paskal-Serinyan_2-350x350.jpg 350w\" alt=\"Jean-Pascal S\u00e9rignat\" class=\"nolazy\"><\/div>\n        <div class=\"illustration\">\n            <div class=\"illustration-carousel\"><div class=\"illustration-carousel-item\"><div class=\"illustration-photo\" style=\"background-image: url(https:\/\/chefs-summit.com\/wp-content\/uploads\/2019\/08\/DSC00057.jpg)\"><\/div><\/div><div class=\"illustration-carousel-item\"><div class=\"illustration-photo\" style=\"background-image: url(https:\/\/chefs-summit.com\/wp-content\/uploads\/2019\/08\/2-1200x678.jpg)\"><\/div><\/div><div class=\"illustration-carousel-item\"><div class=\"illustration-photo\" style=\"background-image: url(https:\/\/chefs-summit.com\/wp-content\/uploads\/2019\/08\/68381_577040832379898_1339573607_n.jpg)\"><\/div><\/div><div class=\"illustration-carousel-item\"><div class=\"video-play nb\"><\/div><iframe loading=\"lazy\" class=\"nolazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/VX0zhpYLYFs\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div><\/div>        <\/div>\n    <\/div>\n\n    <div class=\"row\">\n        <div class=\"about\">\n            <p><strong>Geneva, Switzerland<\/strong><\/p><p>Pastry Chef<br \/>Chocolatier at <a href=\"https:\/\/www.facebook.com\/durhonechocolatier\/?eid=ARDILTFWgVDR6bCPjFjv1-PGQuC7iJF1buAtRv2F8X14d8Wr90EGNLrUJ43IfD0c2fs4WOLhLxKjcUVn\"><strong>Du Rh\u00f4ne Chocolatier<\/strong><\/a><\/p><p><a href=\"https:\/\/fr-fr.facebook.com\/jeanpascal.serignat\"><strong>Facebook Page<\/strong><\/a><br \/><a href=\"https:\/\/fr.linkedin.com\/in\/jean-pascal-s\u00e9rignat-992b8597\"><strong>LinkedIn<\/strong><\/a><br \/><a href=\"https:\/\/www.youtube.com\/channel\/UCyEwp2B58vYYHVAx3ZdU25w\/featured\"><strong>YouTube<\/strong><\/a><br \/><a href=\"https:\/\/www.instagram.com\/jeanpascalserignat\/\"><strong>Instagram Page<\/strong><\/a><\/p>        <\/div>\n        <div class=\"description\">\n\t                        <div class=\"topic\">\u201cWhat needs to be done in order to introduce a classic recipe into fashion: change the look, add or remove notes of taste, change the shape, but leave the substance\u201d<\/div>\n\t                    <div class=\"description-content\">\n\t            <p>Jean-Pascal considers himself to be a creative personality who loves sharing the knowledge he has gained working in confectionery. The chocolatier is in love with his business and pays a great deal of attention to the technology of proper product processing. Jean-Pascal consults about adapting to any manufacturing conditions, as well as implementing new technology and extraordinary ingredients.<\/p><p>He started professional education in 1985 in St. Exupery College, after 2 years he entered <a href=\"http:\/\/www.cfa-groisy.com\/\"><strong>CFA DE GROISY<\/strong><\/a>, receiving a pastry chef and chocolatier certificate there. In 1994, he entered <a href=\"https:\/\/www.cmar-paca.fr\/\"><strong>CHAMBRE DES METIERS<\/strong><\/a> (Marseille, France), receiving a patent on the right to practice confectionery. Gaining education Jean-Pascal was simultaneously practicing in the world\u2019s best confectioneries. Already since 1990 the chef was working as a Confectionery Chef of the entire FIDELE BERGER chain (Annecy, France). During that time he managed to have worked in the <a href=\"http:\/\/www.pignol.fr\/\"><strong>MAISON PIGNOL<\/strong><\/a> confectionery (Lyon, France), in <a href=\"https:\/\/www.facebook.com\/patisserieallegrini\/?rf=141484119229810\"><strong>PATISSERIE ALLEGRINI<\/strong><\/a> (Marseille, France) as a confectionery laboratory chef, in <a href=\"https:\/\/www.chocolats-morand.com\/.\"><strong>CHOCOLATERIE MORAND<\/strong><\/a> (La Clusaz, France) as a chef-chocolatier.<\/p><p>In 1995, he moved to Switzerland and became a chef-chocolatier in the CHOCOLATERIE JEAN-PAUL ZOGG confectionery, and later \u2013 in <a href=\"https:\/\/www.facebook.com\/pages\/Martel\/1939502036144779\"><strong>MARTEL<\/strong><\/a> (Geneva, Switzerland).<\/p><p>Currently Jean-Pascal has been working as <a href=\"https:\/\/www.du-rhone.ch\/\"><strong>DU RH\u00d4NE CHOCOLATIER\u2019s<\/strong><\/a> (Geneva, Switzerland) chef-chocolatier for more than 10 years. The company has been producing premium chocolate since 1875.<\/p><p><strong>At Creative Chefs Summit 2019 Jean-Pascal will cook classic dessert Sachertorte in different serves:<\/strong><\/p><ul><li>Cake;<\/li><li>Macaron;<\/li><li>Verrin;<\/li><li>Ice cream;<\/li><li>Candy.<\/li><\/ul>            <\/div>\n\n\t        \n            <a href=\"https:\/\/chefs-summit.com\/en\/#speakers\" class=\"back\">Back to overview<\/a>\n        <\/div>\n    <\/div>\n<\/div><\/div>\n<\/div>\n\n\t<\/div>\n<\/section>\n\n\n","protected":false},"excerpt":{"rendered":"<p>Jean-Pascal S\u00e9rignat Geneva, SwitzerlandPastry ChefChocolatier at Du Rh\u00f4ne ChocolatierFacebook PageLinkedInYouTubeInstagram Page \u201cWhat needs to be done in order to introduce a classic recipe into fashion: change the look, add or &#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":8033,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/full-width.php","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-10887","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages\/10887","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/comments?post=10887"}],"version-history":[{"count":0,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages\/10887\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/pages\/8033"}],"wp:attachment":[{"href":"https:\/\/chefs-summit.com\/en\/wp-json\/wp\/v2\/media?parent=10887"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}