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Professional experience

Diplomas

• 2008 Certificate of master's degree in pastry chef (BM), confectioner, ice cream maker, caterer. Diploma from the Paris Chamber of Trades (The highest diploma in pastry making), photo of the diploma at the bottom of the page.

• Entrepreneur training: Within the framework of the BM (identify all the actors to contribute to the development of the craft business, Adopt adapted and targeted communication techniques).

• Commercial training: Within the framework of the BM (develop a commercial diagnosis, define and implement an effective commercial strategy in the short and medium term).

• Training in the economic and commercial management of a craft business as part of the BM (develop and balance a financing plan, read, establish and interpret the main accounting documents of the company. Analyze the profitability of the company and its financial situation) .

• Human resources management training within the framework of the BM (organizing work and managing its staff, knowing how to recruit, knowing the principles of labor law).

• Training in Psychopedagogy within the framework of the BM (support the young person in his project and that of the company. Know the different learning methods, be familiar with the regulations).

• International communication training within the framework of the BM (conversing and exchanging in private and professional life).

• Member of the ANFP. National Association of Pastry Trainers

• 1987 CAP Pastry

Professionnal career

2015 - 2020

Creation of my company Pastrycam and Patisconsulting, (independent trainer) and pastry chef at SOGERES

• Innovative site: With Pastrycam, I was the first to give pastry courses by videoconference to prepare the pastry chef's CAP www.pastrycam.com

• Support entrepreneurs in developing their projects www.patisconsulting.fr

2013 - 2015

Pastry teacher at Lycée François Rabelais in Dugny and pastry teacher at GRETA in Paris for the training of adults in pastry making.

• Trainer of pastry apprentices within the framework of the pastry cap

2012 - 2013

Pastry teacher at CFA CEPROC in Paris (the largest pastry school in Paris) for CAP and BAC pro Boulangerie pâtisserie.

• Trainer of pastry apprentices as part of the pastry CAP

2008 - 2012

Pastry chef, la Banetière bakery in Courbevoie. Work alone to make small cakes and desserts for the shop.

• Creates all the pastry in the shop on his own.

2004 - 2007

Pastry chef, Le Procope restaurant (Paris), legendary restaurant, the first café, ice cream maker in Paris.

• Supervises a team of 5 pastry chefs.

• Create the dessert menu

• Make homemade ice cream

2003 - 2004

Pastry teacher, Institut Gustave Baguer (Asnières sur Seine). Teaches pastry to hearing-impaired people for the purpose of CAP Pastry Chef

• Trainer of apprentices within the framework of the pastry cap

2001-2003

Pastry chef at the Fouquet’s restaurant (Paris), the most famous restaurant on the Champs Elysées.

• Supervises a team of 6 pastry chefs.

• Make homemade ice cream

• Create the dessert menu

• Place supplier orders

2000-2001

Pastry Chef, Hôtel Buxted Park Hôtel (Great Britain). Team of 4 English pastry chefs (Queen of England's resort restaurant).

• Make the restaurant's desserts

• Make homemade bread

• Place supplier orders

1998-1999

Pastry Chef, Méridien hotel (Bora Bora)

• Make homemade bread

• Make homemade ice cream

• Make the menu desserts

• Place orders

1997-1998

Pastry chef, Club Méd. (Italy)

• Make dessert buffets

• Make the different pastries

1989-1997

Pastry chef, Chainay Louis pastry shop (Paris)

• Make all the homemade pastries

• Pastries

• Entremets

• Cupcakes

1987-1988

Pastry chef, Pastry chef Gérard Mulot (Paris)

• Making small cakes

• Carry out the sandwich, catering part.

1985-1987

Apprentice Pastry Chef, Jean Yves Malitourne Pastry (Paris), pure pastry.

• Make the chocolate candies

• The pastry shop

• Homemade ice cream

Training

• Bellouet Conseil (Small cakes course)

• Lenôtre (one-week ice cream shop)

• National Higher School of Pastry ENSP (small cakes desserts with Lionnel Lallemend MOF pastry chef)

• Silliker (mastery and management of the HACCP method)

• Dardelin conseil (Clarify your role as manager)

• Bellouet conseil (Easter chocolate with Pascal Brunstein MOF chocolatier)

• Course of sugar drawn with Mr Creuveux MOF pastry chef