“ The greatness exposes to the failure " said FERNANDEL.
I began in this job with the cooking there are about twenty years, as every teenager pushed by a strong desire for this profession and the envy to learn and to live through some things which I like! My father always told me " The knowledge it is the freedom but also that the construction and the evolution of an individual is based on four pillars of the knowledge: the vision - the listening - the reading - dialogue " … So over all these years I wanted to multiply the experiences professionals here and there. A significant opportunity for me to repeat my ambition for the inspiration, the creativity, looks for it to find axes to give meaning and of the run-up to my job.
The changes of regions, country of cultures of mentalities urged to me to adapt me on many plans, forged me here I took methods of work, techniques knack and discoveries of flavors, flavors and recipes and there it was rather on the human plan, exchanges sharing of cultures. In this professional progress I saw being born in me the passion for the pastry. The competitions which allowed me to discover me, to confront and to push my limits but also to structure me and to frank this professional choice. This panache of enriching experiences allowed me to navigate and manager serenely various challenges of my career these last ten years. Here are on these few paragraphs the portrait of these professional years. I want to continue to grow rich of experiences, to share my knowledge and to train the maximum of young people in this job without ever losing sight that the things of tomorrow belong to those who make them better.
3rd position in final
Finalist in French Team Selection
Finalist
8th position in final Jean Mary Sibenaler Trophy (Out of 31 finalists)
1st position Gold Medal Winner and title of French Champion of desert 1998
Finalist
2nd position for plated desert
2nd position for chocolate sculpture work
selected for the International Chocolate Grand Prix in Paris 1999
4th position and price for artistic sugar work and gâteau creativity