Belgium
Burion, Bertrand (°1972) - Ecaussinnes, Belgium
Degrees/diplomas attained
1993: Confectionery, ice, fine pastry - Institut Technique Namur
1992: Bakery, pastry and confectionery - Institut Technique Namur
1989: Hotelschool - St. Joseph Institute La Louvière
1993: Confectionery, ice, fine pastry - Institut Technique Namur
1992: Bakery, pastry and confectionery - Institut Technique Namur
1989: Hotelschool - St. Joseph Institute La Louvière
Professional experience
starting April 2007 : Chocolaterie Bruyere
1995-2007: responsable for enrobing & demonstrator at Chocolaterie Vamparys, Wavre, Belgium
1995: glacier at Glacier Omer, Nivelles, Belgium
1994-1995: Patissier & chocolate confectionner at Burion, Ecaussinnes, Belgium
starting April 2007 : Chocolaterie Bruyere
1995-2007: responsable for enrobing & demonstrator at Chocolaterie Vamparys, Wavre, Belgium
1995: glacier at Glacier Omer, Nivelles, Belgium
1994-1995: Patissier & chocolate confectionner at Burion, Ecaussinnes, Belgium
Awards and competitions
1992-1993: 'Prix Jacques Saey', 5th place, Brussels, Belgium
2004: Belgian Selection for "World Chocolate Masters" : 8th place
2007: Belgian Selection for "World Chocolate Masters" : 3rd place
1992-1993: 'Prix Jacques Saey', 5th place, Brussels, Belgium
2004: Belgian Selection for "World Chocolate Masters" : 8th place
2007: Belgian Selection for "World Chocolate Masters" : 3rd place
Motivation
“To get the possibility to express oneself at a prestigious competition is a very enriching and incomparable experience. It is at the same time very motivating and compelling.
It is also a possibility to meet other people who are passionate about chocolate and well-known from the sector. It is a place to exchange ideas and techniques.”
“To get the possibility to express oneself at a prestigious competition is a very enriching and incomparable experience. It is at the same time very motivating and compelling.
It is also a possibility to meet other people who are passionate about chocolate and well-known from the sector. It is a place to exchange ideas and techniques.”
