Brilliant people are one of CFFs’ greatest assets and it is always a pleasure to shout about and celebrate their achievements.
CFF is honoured to congratulate two colleagues on their recent promotions! The team in Vietnam describe feeling warm and bright when celebrating their new jobs with them. Join them to congratulate Nguyen Duc Hieu who previously worked as a Key Account Executive and will take on a new position as Phu Quoc Branch Supervisor, while Lê Thị Ngọc Liên formerly Assistant Retail Manager has a new role as Retail Manager.
Aldy Sonnens joined CFF Indonesia in 2018 as Sales Executive for Jakarta. He assisted on the dry and condiment category, as well as pastry. When the business decided to re-explore Bandung (West Java), Aldy volunteered to help us in his hometown. He gave a good push, and when the Surabaya market was developed, it was obvious that he was the right candidate being autonomous, organized and knowledgeable of CFF processes. Therefore Aldy was promoted to Assistant Sales Manager Geographic Expansion at the end of 2022. Desma joined the team to help Aldy in Bandung and a new recruit will soon follow in Surabaya.
CFF Japan’s Consulting Agreement with Chef Bernard has come to an end. The team wish to thank Bernard for his great cooperation and devotion, and wish him the very best of success for the future.
Bernard started his apprenticeship at the age of 14 with a CAP Diploma in cuisine from a school in Normandy, going on to spend a year at the 2-starred Michelin restaurant, Le Beausejour. After gaining experience in several Parisian establishments (Lenote, Potel & Chabot, Le Grand Cafe de l’Opera…), his love for Japan led him to Tokyo in 1975 where he cooked at first Le Chardonnary and then Le Regence de Paris. At the same time, he was also Head Chef for official functions at the French Embassy and was presiding over the kitchens when President Francois Mitterand made his official visit to Tokyo. In 1982, the first Brasserie Bernard opened in Roppongi and later in Ginza, Kobe and lidabashi. The start of the new century was a turning point for him as he returned to France, opening restaurants in Paris and Normandy, then he was back to Japan as Managing Chef of the Petit Bedon in 2002. In 2008, he joined the Cordon Bleu School Japan as their Executive Chef.
