Prior to his role as Demi Chef de Partie for the Shangri-La Hotel at the Shard in London, Maxime was the pastry chef at the upmarket London department store, Harrods. A position he held for around one and a half years before moving on to join Shangri-La Hotel.
Maxime trained around the clock for the competition which definitely helped him stand out from his competitors on the day, “I trained for about two months, I was even training on my days off and would come to work to practice.” He explained, “There was a lot of training involved until I knew that it was perfect.”
training so you need to really give it all you’ve got. I would definitely enter another Classic Fine Foods competition because I like the challenge.”
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