Jean-Michel is a multi-award winning french born Patissier with formidable creative skills.
Multi award-winning pastry chef, kick boxing champion, holder of a Masters in Business Administration, and television star are just some of the strings Baroque’s head Patisser Jean-Michel Raynaud has in his bow.
French born Jean-Michel began his incredible career under the tutelage of master Patissier, Robert Schicci in Marseille. Jean-Michel’s exceptional talents for pulling sugar, piping and chocolate carving ensured his meteoric rise to head pastry chef by the age of 20. Working in the kitchens of some of the world’s most recognized institutions followed, including famous 3-Michelin starred French restaurant “Le Petit Nice”.
Jean-Michel says: “My first chef, Robert Schicci exposed me to higher end cake decoraton, piping, pulled sugar and other technical/creative skills that normally isn’t provided to younger chef. By the end of the apprenticeship I was very advanced at the technical skills that others were still attempting.”
Capitalizing on his incredible skill-set, Jean-Michel was able to forge a name for himself specialising in the exclusive wedding cake market as the head chef of Sweet Art and Planet Cake. During this period, Jean-Michel was the creative force behind some of the most recognisable original cake designs, copied around the world and appearing in countless books, magazine covers and television shows. His list of clients include celebrities from world of politics, sport and even Hollywood legends, recently creating sweet treats for the likes of Nicole Kidman, Delta Goodrem, and producing the wedding cake for Australian icons Bec & Lleyton Hewitt.
In addition to his incredible skills as a Patisser, Jean-Michel holds a Masters in Business Administration (MBA) and has completed an Advanced Leadership course at Harvard University. He is also recognized as a kick-boxing champion, winning 3 Australian Championships and even achieving an Intercontinental Welterweight Champion title in 1992. Jean-Michel’s diverse combination of qualifications, abilities, and passion, together with his formidable creative skills, has enabled him to inspire students on three continents – not to mention his myriad of appearances on both television, radio, and in print media.
Now, working in the kitchen alongside acclaimed Baroque bistro Chef de Cuisine Peter Robertson, Jean-Michel is enjoying the new challenges and inspirations that his role as Head Patisser provides. Gaining praise from foodies, industry peers and locals alike, Jean-Michel is forging a name at Baroque for producing some of Sydney’s finest premium cakes, tartlets, macarons and pastries, as well as desserts for the bistro menu. He says:
“Working with bistro chefs at Baroque is a wonderful experience. We get to play with an incredible variety of skills - sharing ideas and techniques between the two areas really helps me to innovate and inspire in the Patisserie.”
Flexing his creative muscles, Jean-Michel is currently working on a set of seasonal flavours for his famed macarons, each of which will reflect the mood of the season. He also leads Baroque’s Macaron Masterclasses, passing to Sydneysiders tips and tricks that he has acquired during his sensational culinary career.
Jean-Michel says: “The essence of my approach to food is based on a foundation of quality and tradition. At Baroque, we push the boundaries of texture, flavour and quality to stay contemporary and at the forefront of the industry, but we always retain the heritage of our French roots.”... Read more.