World Champion Master Chef Chocolate and Confectionery

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Serial No: 9935

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Skills keywords: advisor, instructor, r&d

Short Bio:

My expertise has given solutions for the enterprises which want to develop the products essentially and quickly from the process of hand made to the volume of industry that high quality along with reality of market in the field of cocoa, chocolate, candies, confectionery and pastry.

Current location:  Catalunya, Spain - View on map

Nationality: French

Preferred Sector of Employment:  Manufacturing and Operations, Hotel and Catering, other

Spoken languages: french

Location I am interested in working: Anywhere

AWARDS / CITATIONS

 GRAND PRIX INTERNATIONAL DU CHOCOLAT (World master chooclate) / WORLD CHAMPION OF CHOCOLATE: funding from Cacao Barry Callebaut

 MERCURE D’OR DES ENTREPRISES DE FRANCE : Family rewards and citations gave from the French Gouvernement

 DIPLOMA DES CUISINIERS DE PARIS

 GOLD MEDAL/ VERMEIL, ARGENT, BRONZE : ROMORANTIN, ROUEN, LILLE, PARIS, CAMBRAI, ARPAJON, LE PERREUX, ANVERS, AMSTERDAM

 EUROPEAN GOLD KUNOS : EUROPEEN COUNCIL FOR EUROPEAN PROMOTION : July 1986 – Present

• Les Crus et Labels de Cacao du soleil, Chocolate noir – lait- blanc : Costa Rica/ Colombia/ Bresil/ Guyane Francaise/ Vanuatu/ Malaysia/ Ecuador/ Madagascar/ Republica Dominica/ Venuzuela/ Gabon/ Cote d/Ivoire/ Rerou/ Iles Pacifiques/ Grenade/ Java/ Indonesia/ Laos.

• Les fruits confits du soleil – Les marrons confits – AOC Bouche rouge and free sugar –

• Les dragées Avola de Sicile à l’ancienne( Coating sugar)

 CONSULTANT of International school of Lenotre with Marcel Derrien, director of the international school Lenotre.

 Professeur chocolate and confectionary for CULINARY SCHOOL DGF and L’UNIVERSITÉ NATIONALE FRANCAISE CONFISERIE ET CHOCOLATERIE PARIS-

 CONSULTANT MOF for Fabrice Gillotte, Gérard Gautheron, Serge Granger, Michel Allex, Michel Roth, The Finalist MOF cuisiniers 1991 for the dessert « le soufflet aux Violettes candies », School lenotre and Sender Weintraub.

 Finalistes MOF chocolatiers 1991 / Finalistes MOF Chocolatiers 1994

 Letter of recommandation of the first lady of Gabon during time of CAN FIFA: Mme Bongo Odimba

 Charmain of TOURNOIS, SAINTOIN, CHOCOLATERIE ROYALE, CHOCOLATNOIR.FR, SUCRE ET CHOCOLAT

 Member of Association : PROSPER MONTAGNE (from 1988), ADM VIETNAM (from 1996) – OXFAM ( from 1992).- CROIX ROUGE INTERNATIONALE ( from 1986) – PERCE NEIGE – Kiwanis –

 Honey and Bees : certifications organico Honey « miel de garrigues du Roussillon

 Viticulteur agréé du Roussillon for label : Muscat de Rivesaltes –

BIBLIOGRAPHIE

• LAROUSSE DE LA CONFISERIE

• LE LOIRET- Edition 1984

• Le journal du pâtissier : Pictures of Show-piece, recipies, programm of school

• Le magazine de la chocolaterie – confiserie

• Le Figaro

• l’Express

• Le magazine d’Air France

• Collaborated with the writers REGINE PERNOUD (catalog choclaterie royale): ANNE MARIE ROYER PANTIN (catalog of chocolaterie royale and the book « l’art des instants heureux »

CERTIFICATIONS / MARQ

 INPI – NOVAMARK January 1986 – Present / Recipies / Logos

• « Le Royal cake » / « le royal Chocolat » . Recipy / Logo

• « Le Cotignac »

• « Le pavé du Vieil du Vieil Orléans »

• « Les pralines Jeanne d’Arc »

• « Les pralines Tournois »

• « Les duchesses d’Orléans »

 CHARLES CHOCOLATIER, CHARLES SARFATI BOUTHOUL / 1 ERE CHOCOLATERIE CASHER

 Cocoa organico from Santa Cristobal – Republica Dominica / CANACADO – 1998 – Present

 Vanuatu Organic Cacao Growers Association – Minh Import VOCGA COCOA ORGANIC BEANS

 Anecacao – grupo del productor de cacao Ecuador

 Office du tourisme de France

 Europeen Group associated development for business ‘s company – january1998-October 2001

 FUSILIER COMMANDO MARINES defense.gouv.fr/(Link) medaille de bronze de la defense nationale N 060786

SKILLS

 COCOA BEANS AND CHOCOLATE :

• Fair trade- cooperatives, Culture, fermentations and Research and Development

• Collected the cocoa beans with content of sugar for processing of making chocolate coverage from many different places in the world that to sellect the best quality such as in: Equateur, Cuba, Grenada, Madagascar (Sagui), Venezuela ( Guasare, Tchuao), Colombie, Brésil, Pérou, Océanie Nouvelle Guinée, Malaysia, Indonesia, Vietnam, Vanuatu. Ghana, Cote d’ivoire, Cameroun, Gabon.

• Import- Export cocoa, rice and beans. Transportation, phytosanitary packing containers.

• Bases and conching for dark- milk chocolates, has origins from cocoa beans of different origins in the world. Sugar, Free sugar, differents milks.

• Roasted and Paste cocoa origins from Ecuador, Venezuela, Santo Domingo, Peru, Colombia, Cuba, Brasil, Bolivia, malaysia, Vanuatu, Indonesia, Grenada, New Caledonia, French Guyana, Costa Rica, Mexico, Nicaragua, Papua New Guinea, Laos and Vietnam

• White chocolate bases with bases of different creams and milk with sugar and sugar free for diabetes.

• Compounts of different colors and flavors.

• Fresh Filling cocoa butter and palm dark, milk, white and colored with different flavors.

• Italian Giandujas hazelnuts, almonds, pistachios, cashew, sesame, peanuts, pine nuts, macadamia

• Roasted and Paste of praline almond pistachio nuts – cashew – peanut – sesame – nuts – pecans – nuclei from natural and / or organic French appellation controlled orgirins.

• Designing for candy, chocolate pralines, marzipan, ganache, granites with sugar and sugarless for diabetes.

• Chocolate covering of small candies by machine and decorations.

• Creation of artistic Masterpieces of chocolate : flowers, objects, animals, design, moulding, modeling, sculpture, paint under chocolate with aerographe.

• Airbrush with alimentary colors under chocolate,

• Duplication of Logos’s Pictures Art in all alimentary colors from business.

 PASTRY – CANDIES AND CHOCOLATE :

• Paste uncooked nuts – almonds – pistachios – cashew – sesame – peanuts – sprocket – macadamia

• Peeling, crushing dried fruits for making fresh paste and chocolates

• Bath and soaking successive bases candied fruit sugar: Strawberries, Raspberries, apricots, pears, melon oranges, mandarins, lemons, grapefruit,

peaches, papayas, plums, figs, ginger.

• Manufacturing bases in successive baths of candied fruit without sugar.

• Candied chestnuts with sugar and without sugar. Chestnut controlled appellation “Red Mouth Ardeche”

Petals of flowers candies of different colors for shop, decoration or ingredients for cakes

Pate fruit sugars and sugar

• Candisation full and transparent piece of candy or presentation.

• Articles of Office: candy liqueurs, wines and spirits candy, gum bases on arabic, agar agar, pectin all perfumes.

• Industrial and manufacturing Mogul craft.

• Hard candy drops types and thickets fruit drops, rocks, sweets, cast, laminated chocolates, fruit filled, Machine and hand.

• Rocks expert:

• Bases varnish coating, candy Drops, Rocks, fruit bonbons, from basic ingredients

• Products of Candies automatic on line and handmade with contents of sugar and sugar free

• Expert Rock artistics

• Boiled sweets and sugar-free sweetened , sweet liquid with or without alcohol for office.

• Mixed coloring and stripes under and inside candy.

• Candied fruits and sweet with no sugar coating or glaze shiny opaque mellitus.

• Candy gelatin – pectin – Agar for office with machine industrial Mogul cast in starch or silicone.

• Fudges, caramels, chewing paste soft and hard cook with vacuum or flame

• Nougats de Montélimar.

• Glazes, Fondant, Filling chocolate Snack butter for candies, pastry and others .

• Compount chocolate for differents applications.

• Pastry cakes – industries and hand made – decorations

• Artistic desserts for hotels, restaurants, salon de thé.

 SPECIALITY FOR DRAGEIFICATION AND COATING :

• Process about chocolate inside turbine Ratti, Dumoulin and others with all colors manual or automatic on differents interiors gelled candies about office, nougats, fruits, sirop candy, alcohol candy.

• Polisch and varnisches on candies of chocolate and sugar

• Automatic processing by spry with all colors – HPC-HPMC- etc

 PROCESS ABOUT FRUITS :

• French process confit fruits, chetsnuts with sugar and sugar free.

• Coating traditional and modern with gloss varnishes finish.

• Basics jams all fruits with pectin, agar-agar and Arabic Gum.

• Pickles of strasberry, cherry by Alcool and others.

• Pate de fruit sugar and fruit sugar.

 VARIED PROCESS AND DEVELOPMENT :

• Distilation Alcohols and spirits from fruits

• Culture of bee and honey : differents flowers and origins to make nougats and candies.

• Applications of mould- mussels silicone and thermoforming for to cast into there chocolate.

• Moulds and conception

 PASTRIES, ICE CREAM AND CAFE LOUNGE OF TEA :

• Small cakes to lounge and bakery. French macaroons and others.

• All French cakes to shop pastries, lounge, coffee and restaurant.

• English Cakes for Wedding with flower in pastillage sugar.

• All French and Italian Ice-Creams.

• Performance shows: Europe – Usa – Asia

• Pastry cakes – Industries and hand made – Decorations – Management of engine for industrial Pastry

• Show ON TV Channel Europeen about sculpture

• Industrial pastry – Research and development

 BUSINESS – HOTEL – RESTAURANT – PRIVATE HOME AND PRESIDENCE :

• Constructor and management for building the manufactory of chocolate, candies, coating and pastry.

• Manager and trainer in hotel, bakery, shops about chocolate, lounge. Bakery formation and organisation for worthy customer of business

• International exibition and show. Master Piece for VIP.

• Desserts for restaurants

• Management and training of team and chef.

 INDUSTRIAL MACHINES

CARLE ET MONTANARI – SOLLICH – KLEBER – MACKINTYRE – LETANG – STEPHAN – DUMOULIN –RIJKAART– NID – OKA – KUTSNER – HEMA – RATTI – OTTO HANSEN –TEEGARTEN – HANSELLA – BUHLER – STEPHAN – ETC…

EXPERIENCES :

 CHOCOLATERIESAINTOIN.COM : Intructor – Advisor – Master chef of pastry, chocolate, confectionery and R&D.

From 2009 to present

REFERENCES :

• VINCOM GROUP – Vietnam

Consulting for « Chocolate World shop ». Opening source for The first financial group in Vietnam

• PATCHI CHOCOLATE IN LIBANON (200 shops active on world) instructor for manufactory/ research & development

• Marou Beans to Bars / Marc Moynot Beans to Bars / Tulip chocolate Ho Chi Minh / Restaurant La Villa / Le Toit Gourmand

• GABON – Chef pastry of President Ali et Mme Sylvia Bongo Odimba : Instructor Pastry and chocolate & CAN Football FIFA: From October 2012- April 2013

• CHANEL Couture : Opening Source / Pastry Exibition for the new Opening shop in Ho Chi Minh : September 2010

 ANECACAO EQUATUOR NATIONAL EXPORTER ASOCIATION : 1996 – 2011

• Member of Anecacao – Beans of criollo, Cocoa national, Tsachillas and import cocoa bean for maker beans to bars

 Farm of cocoa Republica Dominica – 15 hect. Grupo CANACADO San Cristobal – Republica Dominicana CANACADO

• Exploitation Agricultural in Republica Dominica – Culture- selection of Criollo and trinitarios April 2001 – December 2010

• Cooperation ‘s member of cacao San Cristobal

• Republica Dominica- Organic Cocoa – Area and plants of 18 years Old Criollo White and Trinitarios- Coffee

• System management od cocoa trees, area of 15 hectares of trinitarios and crillo cocoa.

• Exceptionnal Vintage of white Crilollos of Dominica 2,5 tonnes/ years

• Exceptionnal Vintage of Trinitarios 5 tonnes/years

 Vanuatu Organic Cacao Growers Association – Minh Import / VOCGA COCOA ORGANIC BEANS, January 2010 – March 2010

 Cocoa and productive base CUBAN association : April 1998 – November 2009

• Membership for The Cocoa Research Station BARACCOA

 “CHOCOLATERIE-SAINTOIN”/ CHOCOLATERIE ROYALE / TOURNOIS : Chaiman , from 1980-2010

LA MANUFACTURE DE CHOCOLAT DEPUIS 1760

• Pioneer of the cocoa s labels beans to bars and candies in France : Expert for cacao beans and processing to beans to bars in world : Vietnam Costa rica colombia Bresil Vanuatu Malaysia Ecuador Madagascar Republica Dominica Venezuela Gabon Cote d’Ivoire Perou Iles Pacifiques Grenade Java Indonesia, Brasil.

Chavanette Family participated of the social ‘s organization for chocolate ‘s workers and association.

• Supplier for Fauchon (Pierre Hermé) and others Restaurant 5 stars in Paris. MOF patissiers and cuisiniers, salon de thé, Restaurant

• Hospitality, visit factory, Import-Export

 CHARLES CHOCOLATIER – PARIS : Advisor – Consultant – from 1988 – 2008

Enterprise Beans to bars with casher certification / Design Chocolate Collection

 « LES CAUTERETS SARL » : Chairman, from Jan 1996 – Aug 2007

• « le miel de de Sologne »/ « le miel Organic de la vallée de la loire » chateaux de Chambord / Organic apiary/ 50 hives

• Collect the fruits and distillation from Organic fruits: pear, strasberry, rasperry, apple, peach, cherry label, lemon.

 UNIVERSITY – ORLEANS- TOURS – INTERNATIONAL BUSINESS : Lecturer, 2003 – 2005

• Advisor for International ‘s University strategy business . Import – Export

• Student’s recruiter with lawyer, professor and members of French University Academic Orleans-Tours.

 CHOCOLATNOIR.FR / Website of selling chocolate’s gift , from 1996 – 2002 .

 ACADEMIE DU VIADUC DES ARTS FRANÇAIS : Artistic – Exibition Paris, from Nov 1998 – Feb 1999

• Chocolate ‘s Shows-pieces belong displays.

• Chocolate’s Exibitions from Artisans.

 Association des Meilleurs Ouvriers de France (MOF), from 1996 – 1997

• Preparation and training for chef certification m.o.f.

• Makers for show-piece chocolate and sugar

• Finalist Mof in 1994- 1997 sessions serge Granger et Michel Allex

 Groupe Distributeurs De France – D.G.F : Advisor for food industry, from 1990–1996, Paris – chanteloup les vignes

• The DGF chefs provide specialist training at the request of food professionals at the International Culinary School (ICS), where excellence is matched by simplicity and conviviality. Jean-François Langevin, “Meilleur Ouvrier de France (MOF) – Pâtissier”, who is the Director of the ICS, has held a passionate conviction since the school was established in 1993, a vision that is unusual in this profession: to teach food professionals essential skills that can be used in their everyday working lives.

• Instructor for chefs/ entreprises/ restaurants/ hospitality/ teams/ belong chocolate candies in france / europe / canada / usa / others land.

• Source for the development of meilleur ouvrier chocolatier certification, chocolate’s mode and chefs for shops/ manufactory

 CONFEDERATION DES CONFISEURS DE FRANCE, from 1990–1995 in Paris INSTRUCTOR

• Transformer from industry recipies of chocolate and confectionery along to hand-made recipies for all international schools and chefs

• Instructor for chefs/ entreprises/ restaurants/ hospitality/ teams/ belong chocolate candies in france / europe / canada / usa / others land

• Source for the development of meilleur ouvrier de France chocolatier certification.

 SUCRE ET CHOCOLAT INDUSTRY : Chairman, from 1984 – 1994 : Paris city

• Fourrés Fruits – Jelly – Praliné – Almond and others Past – Interiors Chocolate – Interieurs candies – Office and liquor – technology – Chocolate’s silk screening, Art and sculpture on chocolate, Coating free sugar and chocolate, Pralines, candies , management and chop, Others..

• Lend of Charles Chavanette’s show-pieces with Rewards Entreprises, Logos and Television’s show

• Orgin’s chocolate, candies and jelly organics and origins – Labels’s creation from countryside and origins. Valorization .

• Entreprise and business’s creation, Organization, Recruiter ,Consulting and Seller.

• Exibition National sugar’s show-piece “les danseuses de l’Opera Garnier” Opéra Chatelet de Paris, from May 1987 – June 1987 : Paris 1er Arrondissement

• Show-piece ” Les danseuses de l’Opéra Garnier” Pièce en sucre tiré et soufflé ayant obtenu le 1er Prix a Arpajon

 EUROPEENE TELEVISON MUNSTER GERMANY, February 1986 – March 1986 in EUROPE

• First Europeen show and exibition for the europeen television

 HOTEL NIKKO – ParisJean Paul Hevin July 1984 – November 1985, Paris

• Formation in Pastry – Dessert – Beverage

 FAUCHON Pastry with Pierre Herme1984 – 1985, Paris Area, France

Formation with Pierre Hermé and his team about pastry for Fauchon shop at the shop paris, place de la Madeleine.

 PINEL DRAGEES ET BONBONS DE FRANCE/ Executive chef for Candies – Paris quartier du marais : coating and cacao manufactory, from 1983 – 1984

Verdun’s Dragées. A form of dragée: Jordan almonds

• A classic form of dragée and confit, Jordan almonds, also known as sugared almonds or confetti, consist of almonds which are sugar panned in various pastel colors.

• ParisSpecialities : sugar coated peanuts, miniature boiled reception sweets, miniature candy rock

• Traditional sweets : berlingots and barley sugar, violets, poppies, aniseed drops, verbena, mints, chestnut fillings, milk based, coffee, fruit …

 Blachere : Candied fruits. Formation for Candied fruit, 1982 ; Cannes Area, France

• Formation belong the fresh fruit for candied in sugar and free sugar :

 EDUCATION NATIONALE: 1st CAP chocolatiers confiseurs en France, Académie Orléans Tours : June 1980 – June 1980

• First Certification in French country for Chocolate and Candies.

 KUBLI FRANCE, 1981

• ParisSpecialities : sugar coated peanuts, miniature boiled reception sweets, miniature candy rock

• Traditional sweets : berlingots and barley sugar, violets, poppies, aniseed drops, verbena, mints, chestnut fillings, milk based, coffee, fruit …