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The Lobby Lounge at the Ritz- Carlton, Bahrain Hotel & Spa in Seef was turned into a sweet haven as a scrumptious array of mouth-watering chocolate delicacies were spread out in a special buffet for guests.
The hotel hosted award-winning French pastry chef and ambassador for Swiss chocolate company Felchlin, Stephane Glacier, when he visited the island for three days and demonstrated his unique show pieces, carving out attractive sculptures of chocolate.
During his short stint, the hotel's other outlets including Plums, the Gourmet Shop and La MŽditerranŽe also offered some of his chocolate wonders.
Originally from Normandy, France, Chef Stefane, who boasts over 20 years of experience, is an international consultant for pastry, chocolate and confectionary and has written 17 books on the subject, with two more on the way next year.
He earned a position as one of the best pastry chefs in France when he was awarded 'Meilleur Ouvrier de France' in 2000, at the age of 30.
He said: "That was the best compliment I have received in my entire career. Every chef awarded with this recognition gets to wear a collar with the tri-coloured French flag. It is the biggest honour a chef can receive in my country."
In 2006, he also won the World Pastry Team Championship in Phoenix, Arizona. Inspired by his friend's father, who was a baker and pastry chef, at the age of 16 he pursued a course in the subject and completed his apprenticeship in Normandy.
Two years later he moved to Paris and worked at a hotel before moving to New York at the age of 21.
He said: "It was my dream to work in New York as while I was growing up we used to watch a lot of American movies and listen to their music.
"I lived there for three years working as a pastry chef and although the job was difficult, the life was very nice."
He returned to Paris and began to teach at a professional school for six years. A second dream came true for him when he got the chance to work at the Len™tre School in Paris, owned by renowned Gaston Len™tre.
Chef Stefane said: "Chef Len™tre has been a big inspiration to many people in France. He has taught several big chefs and I was really very lucky to have got the opportunity to work with him."
Chef Stefane, well-known for his unique chocolate sculptures, won the heart of the late pastry guru when he presented him with his signature creation, 'petit antoine'.
He said: "I named the recipe after my nephew who used to watch me while I worked and would eat the leftovers. I assumed Chef Len™tre liked it because I was offered the job to work for him!"
He has also taught at the Bellouet Council and today owns a pastry school called Glacier Formation and Conseil. Another feather was added to his hat two years ago when he opened a chocolate shop, Patisseries & Gourmandises par Stefane Glacier.
His immediate plans include travelling to China and Hong Kong before returning home in December. Next year he is also hoping to open a school for amateur chefs and housewives.
