Chef Patisserie and Chocolaterie – International Consultant
Executive Patisserie & Chocolaterie Chef
(Staff 70 people)
In charge of pastry preparation, shop, reception and export activity.</i>
In charge of chocolate creation and preparation (obtaining a fourth tablet at the Chocolate Croissants Guide in October 2012.)
In charge of the creation of the dessert menu for the reception.
Executive Chef Pastry Bakery
(Staff 20 people)
Head Patisserie chef charged with creation and preparation for the both the hotel and the gourmet restaurant L’Espadon (2 Michelin stars) and for the rest of the hotel’s activity.
A.D.F ALAIN DUCASSE TRAINING
Head of Training and Patisserie
Training Manager for Professionals: Creation of dessert menus for Alain Ducasse restaurant. Opening of several Alain Ducasse Culinary Art Schools abroad (Philippines, Brazil, Mexico, Japan …) (preparation of courses and training)
In charge of training of non-professionnels: Opening of the Alain Ducasse Cooking School in Paris (preparation of courses and training.)
Consulting in France and abroad for restaurants and hotel groups: Creation of dessert cards, training of staff, laboratory layout.
SCHOOL CEPROC PARIS
Trainer at the School of Continuing Education
Courses for professionals at school
Training of professionals in companies (M.O.F.traiteurs)