Thierry Dumouchel, Yorkshire Life Chef of the Year 2010
PUBLISHED: 12:44 28 June 2011 | UPDATED: 19:37 20 February 2013
Thierry Dumouchel, Yorkshire Life Chef of the Year 2010, is a talented, traditional French Boulanger, pÃ¢tissier, and chocolatier from Normandy, France who, after marrying his Leeds born wife, now lives and works in Yorkshire
Thierry Dumouchel, Yorkshire Life Chef of the Year 2010, is a talented, traditional French Boulanger, ptissier, and chocolatier from Normandy, France who, after marrying his Leeds born wife, now lives and works in Yorkshire.
Trained at the renowned food college in Rouen, his career has taken him to top venues in London, Sydney, Tokyo and also Hotel de Paris, Monaco and Chateaux D'Esclimont and Pelletier in Paris.
Thierry has also been a technical director and senior lecturer for the Le Cordon Bleu Organisation This exceptionally talented baker now has over 25 years experience of absolute dedication to artisan baking.
He is also one of only a few ambassadors for Cacao Barry Chocolate for Barry Callebaut. A successful appointment only follows a stringent assessment of skills and personal attributes and the Ambassadors mission is to transfer knowledge and techniques to craftsmen all over the world.
Quality, creativity, knowledge of ingredients and process leadership are the Ambassadors main assets. Recently Thierry returned from a unique seminar, in Brazil, attend by ambassadors from around the world.
Dumouchel Ltd has successfully established its production and retail outlet in Garforth, Leeds. A full range of speciality artisan breads, sandwiches and savouries are made daily using a traditional slow fermentation process without preservative, additives or chemicals.
The choice of products also extends to gateaux, cakes, bespoke chocolate and sugar work and handmade ice creams and sorbets all supplied to its loyal and growing base of discerning customers. The same full range of products are also supplied to wider audience through Dumouchels own mobile shop service and by delivery to prestigious hotels, Thorpe Park Spa, Hotel 42 and The Devonshire Arms amongst others, and a range of delis and caf bars in Leeds and Harrogate.
The Croquembouche, a traditional French style wedding cake of a pyramid of crme ptisserie filled profiteroles, is also a Dumouchel speciality. Always in great demand, it provides the ultimate WOW factor at any wedding breakfast with the unique, handmade cakes being assembled on the wedding day.
Apart from his conventional baking skills, Thierry particularly specialises in handmade artisan chocolates, truffles and seasonal presentations which are available for wholesale and retail customers and are ideal for corporate functions and weddings. Indeed, in 2010 Dumouchel launched the 'Yorkshire Chocolate' at the prestigious Harrogate Speciality Food Fayre.
Every detail of the chocolate was meticulously researched and prepared from the design, to the locally sourced ingredients, the taste and the final product
Eager to pass on his skills and expertise, Thierry can provide demonstrations and consultancy sessions which are tailored to suit any event or business. His consultancy role enables the client to explore ideas, examining their potential further and provide ongoing assistance with product development and recipe management even offering staff training on a one-to-one or group basis.
His unique Gallic style and charm is always very well received at his practical demonstrations, which are ever popular amongst food lovers, especially the chocoholics amongst us. Corporate clients have also used the hands-on elements in team building events.