National Selections: Participants CVs

• 1986  : obtained the CAP of patissier, chocolatier, confiseur, glacier, in the Ferandi school, among the 20 first ones in Ile de France (Paris).
• 1986-1988 second degree in pastry, in Pâtisserie Colbert (Sceaux 92, France)
• 1988-1989 military service militaire at Defense department, patissier for the minister.

Participation in numerous courses like Cacao Barry, DGF, Bellouet conseil, Pascal Brunstein etc.

• 1984-1986 : apprentice in the "Le festin du Roi" pastry shop with Mr Rivière in Clamart, France (92).
• 1989-1990 chef viennois in Pâtisserie Colbert (Sceaux 92, FR)
• 1990-1992 chef pâtissier in Pâtisserie Rosselin (Chaville 92, FR)
• 1992-1994 responsible for a store by La Paneria (Aix en Provence 13, FR)
• 1994-1995 pastry chef at LaPpâtisserie Rosselin (Chaville 92, FR)
• 1995-2001 owner of the "Pâtisserie a la Griottine" (Clamart 92, FR)
• 1996 opening a second store for La Griottine (Issy les Moulineaux 92, FR)
• 2001-2004 owner of "Pâtisserie l’Amandier" (Montréal, CAN)
• 2004-2005 demonstrator and Research & Development manager for Farinex. (Boisbriand, Qc, CAN)
•  2005 manager of chocolaterie Rolland (Boucherville, Qc, CAN)

• 1998 Arpajon artistic sugar showpiece
• 1998 Coupe de France for sugar work
• 1998 Dijon fair :  participation with sugar and chocolate
• 1999 Arpajon artistic sugar showpiece
• 2003 1st Canadian Trophy for chocolaterie
• 2004 3rd place Farinex trophy for sugar work
• 2005 1st prize chocolate work at the Coupe du Monde de la Pâtisserie in Lyon (FR).
• 2005 Canadian representative at World Chocolate Masters in Paris (FR)