Interview with Cyril Prud'homme, Executive Chef and Creative Director of Cyril Boutique
We believe in the talent, creativity and resilience of our chefs and allies, so we develop interviews where we can present gastronomic projects that inspire our community.
In this opportunity we have teamed up with Juan Carlos Castillo, and his interview program "Who's Who", where every week we will present renowned chefs of Ecuador, their history, creations, training and inspirations. This week we present Cyril Prud'homme, Executive Chef and Creative Director of Cyril Boutique.
Thanks to his conviction, passion and weakness for sweets, Cyril has been immersed in the world of pastry and chocolate since his childhood. Passionate about this beautiful career, at the age of 16 he began his training at the Ecole Supérieure de Cuisine Française, Ferrandi, located in Paris. After this experience, he will go in search of more knowledge to some of the largest and most prestigious establishments to continue his professional development.
He becomes a Chef Chocolatier at the Maison du Chocolat, he was in charge of the cakes and small chocolate-flavored sweets stand in Fauchonand also Chef Chocolatier at Maison Ladurée Maison Laduréeamong others. In October 2002, he took over the technical direction as Executive Chef at Maison Pillon. Maison Pillon in Toulouse in the southwest of France.
In 2006 he was offered the opportunity to travel and teach in Ecuador. During his first years in the country, he worked at the Institute of Culinary Art of the University San Francisco de Quito (USFQ), where he worked as Chef Chocolatier and Pastry Chef for the different pastry shops of the university.
In September 2009, she created her own website www.cyrilprudhomme.com, and organized an exhibition at the Alliance Française in Quito on sweet gastronomy called "Euphorie Sucrée".
In July 2011, Cyril opened the doors of the first "Cyril Boutique" in Ecuador, specialized in chocolate, pastry, ice cream and bakery. Cyril offers a new concept of sweet gastronomy, which stands out for its uniqueness and the presentation of its collections.
Mixing art, design, glamour and fashion, its customers can find high quality, fresh, more balanced and healthy products, made with French techniques. Its concept of playing with textures and flavors has positioned Cyril Boutique as a reference in Latin America and internationally.
Chef Cyril has been appointed to the rank of "Chevalier dans l'Ordre National du Mérite Agricole" (Knight in the National Order of Agricultural Merit) by the Ministry of Agriculture and Agri-Food of the Republic of France. In addition, he continues to teach at USFQ, as well as working on several other projects such as the Chocolate Academy of Ecuador, of which he is co-founder. He has authored several books, and is Executive Chef and Creative Director of "Cyril-Boutique"(www.cyril-boutique.com).
Learn more about Chef Cyril Prud'homme and his unique creations that developed a new concept of pastry and chocolate in Ecuador and Latin America, in the following interview: