His professional career has led him to work alongside illustrious French professionals. Both on the hotel side, together with, for example, Christophe Michalak or Jerome Chaucesse, and also later as an instructor teacher, accompanying Oliver Bajard at his school in Perpignan for six years. In 2017, he joined the Le Cordon Bleu teaching team and since then has applied his philosophy with the utmost honesty, whether he is trying to create an author’s product or teach a class. He tries to warn his students that not everything is as beautiful as seen on Instagram and that many hours of effort and experience are necessary to really master all the issues related to the pastry trade. Today he is looking forward to the training challenges of a center with Le Cordon Bleu, incorporating, for example, online training modalities and adding healthy pastry proposals to the content.
Bio Highlights
2011 – Becomes a teacher at the Oliver Bajard School
2017 – Becomes a pastry instructor chef at Le Cordon Bleu Paris
“The most important thing is to give students the most realistic vision possible of our profession, and all the skills they need to develop their professional lives”
“The most important thing is to give students the most realistic vision possible of our profession, and all the skills they need to develop their professional lives”
Featured in so good #24