CENTRE
I started my career in pastry at Pâtisserie REBERT in Wissembourg, France five years ago. I worked there from September 2005 to August 2008. I started as trainee, but was very quickly assigned more responsibility to assist my boss organizing production. It was a great introduction to the world of French pastry.
After this amazing experience I started working for the world-renowned Pierre Hermé company. I began my work in the macaroon station in October 2008, and within a few months I was in charge of this station. I managed all the macaroon production and a team of 15 people. Once I mastered that, they moved me to the chocolate station for six months where I learned to make a large assortment of sweets.
After this I moved to Paris to continue my work with Pierre Hermé. I was very quickly promoted from pastry sous-chef to pastry chef of finishing. I always worked on the morning production team, and in September 2011 I was given total responsibility for cake production. During this time I was managing a team of 8-10 people.
Craving more opportunity and an international experience in pasty, I moved to New York in October 2011 to work for Francois Payard as a pastry sous-chef where I managed a group of 15-20 people. I was in charge of all the organization of work, creation and creating new cakes for the shops different seasonal collections. It was a grand experience and one that has been invaluable to me as a pastry chef.
After 18 months and the end of my visa, I left on a two-week trip to Seoul and Tokyo to train the staff in Francois Payard’s shops that are based in Asia. Now, with almost two years of international experience under my belt I really want to secure a position in Sydney, Australia. I am a pastry chef who is motivated and determined to bring my expertise in French pastry to the rest of the world. Do not hesitate to contact me for more information. Looking forward to hearing from you.
Best, Simon
Mes compétences :
Création
pâtisserie
Perfectionniste
Wedding
