MORE THAN   20 YEARS EXPERIENCE :

 

In charge of pastry preparation, shop, reception and export activity.

In charge of chocolate creation and preparation (obtaining a fourth tablet in the Chocolate Croissants Guide in October 2012.)

In charge of the creation of the dessert menus for receptions.

Head Patisserie chef charged with creation and preparation for both the hotel and gastronimic restaurant L’Espadon (2 Michelin stars) and all other hotel activity.

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-professionnals: Opening of 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.

Courses for professionals at school
Training of professionals in companies (M.O.F.traiteurs)

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