Belgium
Duroy, Guillaume (°1981) - Lacuisine, Belgium
Degrees/diplomas attained
2001: 7e year specialisation Confectionery, sugar, pastry, banqueting -
CERIA Anderlecht
2000: Hotelschool - Ecole Hôtelière Provinciale Namen
2001: 7e year specialisation Confectionery, sugar, pastry, banqueting -
CERIA Anderlecht
2000: Hotelschool - Ecole Hôtelière Provinciale Namen
Professional experience
2004 – pres: Responsible production - “Les Chocolats d’Edouard” Florenville
2003 – 2004: Responsible pastry production - Pâtisserie boulangerie “Au Vattel” Brussels
2003: Patissier - Restaurant “Le chalet de la forêt” Ukkel
2001 – 2003: Patissier - Patisserie De Baer Woluwe St-Lambert
2004 – pres: Responsible production - “Les Chocolats d’Edouard” Florenville
2003 – 2004: Responsible pastry production - Pâtisserie boulangerie “Au Vattel” Brussels
2003: Patissier - Restaurant “Le chalet de la forêt” Ukkel
2001 – 2003: Patissier - Patisserie De Baer Woluwe St-Lambert
Motivation
“To participate in a prestigious competition. To measure myself on professional level compared to other professionals and in this way further develop my knowledge.”
“To participate in a prestigious competition. To measure myself on professional level compared to other professionals and in this way further develop my knowledge.”
