Renowned Belgian Chef and Chocolatier Marc Leon Arrive in Karachi

Renowned Belgian Chef and Chocolatier Marc Leon Arrive in Karachi

KARACHI:- Marc Leon Pauquet, a renowned Belgian Chef and Chocolatier, who is based in Istanbul- Turkey and Head of chocolate Academy Center there, presented the fine art of hand-crafted Belgian chocolate making in front of selected audience and media at PC hotel Karachi on 15th February, 2018. The event was part of an ongoing week-long Chocolate Festival at Marriott and Pearl Continental Hotels.

Earlier, Marc Leon Pauquet was welcomed in Pakistan by Hashoo Group, owners of the Marriott and Pearl Continental Hotels in Pakistan, as well as the Belgian Ambassador to Pakistan His Excellency Mr. Fredric Verheyden.

Beside Karachi, Pauquet will also visit Islamabad. He will take part in live demonstrations of chocolate-themed high teas, as well as he will conduct intensive chocolate trainings with more than 40 pastry chefs from the PC and Marriott hotels across the country.

Chef Pauquet works with the premium Belgian chocolate brand Callebaut, the world’s leading manufacturer of high-quality chocolate and suppliers to the best hotels and pastry shops all over the world.

Chocolate lovers can visit PC hotel Karachi this week to see Chef Pauquet in action as he prepares pralines, truffles, caramels, ganache, and boxes of the high-quality hand-crafted chocolates to share with friends and family.

Chef Pauquet while talking to the Live Rostrum exclusively seemed quite hopeful that the Callebaut brand of Belgian chocolate would be successful in Pakistan. He wished that with the introduction of this brand, the chocolate lovers of this country will move from the compound chocolate to the coco butter chocolate, which is a healthier product in comparison to the former.

Laila Naz, Marcom Manager at PC, said, this is the first time that the Hashoo Group has taken such initiative not only introducing the brand only but has invited the Callebaut chocolate brand chef as well, who is practically demonstrating the art of chocolate making as well as providing training to the hotel chefs.

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