Belgium
Thomas, Pascal (°1973) - Nalinnes, Belgium
Degrees/diplomas attained
1991 : Certificate of Professional Patissier, Chocolate Confectioner, Glacier at Lycée Hôtelier in Strasbourg, France
1990 - 1991 : Specialised course Hotel Pastry Chef at Lycée Hôtelier in Strasbourg, France
1989 - 1990 : Professional Kitchen study at the Lycée Hôtelier de Guebwiler in France
1991 : Certificate of Professional Patissier, Chocolate Confectioner, Glacier at Lycée Hôtelier in Strasbourg, France
1990 - 1991 : Specialised course Hotel Pastry Chef at Lycée Hôtelier in Strasbourg, France
1989 - 1990 : Professional Kitchen study at the Lycée Hôtelier de Guebwiler in France
Professional experience
1998 : Manager of 'Patisserie Thomas' in Nalinnes.
1996 : Patissier at Patisserie Debaere in Woluwe St Lambert
1995 : Patissier at Maison des Desserts in Namur
1994 : Patissier at Patisserie Normandie in Namur
1993 : Patissier & Glacier at Maison Debailleul in Brussels
1998 : Manager of 'Patisserie Thomas' in Nalinnes.
1996 : Patissier at Patisserie Debaere in Woluwe St Lambert
1995 : Patissier at Maison des Desserts in Namur
1994 : Patissier at Patisserie Normandie in Namur
1993 : Patissier & Glacier at Maison Debailleul in Brussels
Awards and competitions
2007: Belgian selection "World Chocolate Masters", 2nd place
2004: Belgian selection "World Chocolate Masters", 5th place general & 2nd place taste
2003: 'Cointreau Gastronomie' contest in Courtrai, Belgium, 5th place
2003: 'Mandarine Napoléon' contest in Brussels, Belgium, 1st place
1990: 'Concours Gastronomique Regional' in Guebwilver, France, 1st place in category Junior Chef
2007: Belgian selection "World Chocolate Masters", 2nd place
2004: Belgian selection "World Chocolate Masters", 5th place general & 2nd place taste
2003: 'Cointreau Gastronomie' contest in Courtrai, Belgium, 5th place
2003: 'Mandarine Napoléon' contest in Brussels, Belgium, 1st place
1990: 'Concours Gastronomique Regional' in Guebwilver, France, 1st place in category Junior Chef
Motivation
“Competing is the only way to reach the highest level.
Participating in a competition of this level, is something to be proud of. Even if you don’t win, the fact of exceeding yourself in aiming for perfection is a criterion itself.
The reputation of the World Chocolate Masters is indisputable and winning this contest would give my business the prestige I want to achieve.”
“Competing is the only way to reach the highest level.
Participating in a competition of this level, is something to be proud of. Even if you don’t win, the fact of exceeding yourself in aiming for perfection is a criterion itself.
The reputation of the World Chocolate Masters is indisputable and winning this contest would give my business the prestige I want to achieve.”
