Bertrand DUCAUROY - Disciples Escoffier Asia

Bertrand DUCAUROY Born in France, 07/05/84 Married with one child Shanghai, China Phone: (+86) 1361 168 0694 [email protected] WORK EXPERIENCES Jan. 2014 Pastry Chef, Owner Boudoir, China Nov. 2012 – Jan. 2014 Pastry Chef Consultant Monin, Asia -
Created and produced pastry recipes with Monin products (syrup, mix fruit puree, sauce,…) Developed business in Asia Pacific Nov. 2011 – Nov. 2012 Executive Pastry Chef Pudong Shangri-­‐La, Shanghai China (5-­‐star hotel) -
Managed 50 staff to ensure quality and consistency Created and produced all desserts, pastries and cakes including show pieces and special events Managed food and labor costs Mar. 2010 – Nov. 2011 Executive Pastry Chef Hilton, Shanghai China (5-­‐star hotel) -
Managed 25 staff to ensure quality and consistency. Created and produced all desserts, pastries and cakes including show pieces and special events Managed food and labor costs Sept. 2009 – Mar. 2010 Pastry Chef Stillers Restaurant, Shanghai China -
Managed 5 staff to ensure quality and consistency. Created and produced all desserts, pastries and cakes including show pieces and special events Managed food and labor costs May 2009 – July 2009 Pastry Chef Le Platane Restaurant, Shanghai China -
Managed 6 staff to ensure quality and consistency. Created and produced all desserts, pastries and cakes including show pieces and special events Feb. 2008 – Apr. 2009 Second Pastry Chef Restaurant Laurent, Paris France (* Michelin star) -
Supported Chef Alain Leconte to manage 8 staff to ensure quality and consistency Supported the creation and production all desserts for the restaurant menu Dec. 2007 – Feb. 2008 Chef de Partie Pastry Restaurant Jules Verne Alain Ducasse, Paris France (* Michelin star) -
Helped Chef Jean-­‐Baptiste Priollet to manage 3 staff to ensure quality and consistency May 2007 -­‐ Dec. 2007 Second Pastry Chef Restaurant Lasserre, Paris France (** Michelin stars) -
Sent by Restaurant Chef Jean-­‐Louis Nomicos to Alain Ducasse’s restaurant Supported Chef Alain Ducasse to manage 6 staff to ensure quality and consistency Supported the creation and production all desserts for the restaurant menu Sept. 2006 – May 2007 Chef de Partie Pastry Hotel L’Hermitage Gantois Lille France (4-­‐star hotel) -
Supported Restaurant Chef to manage 4 staff to ensure quality and consistency Supported the creation and production all desserts for the restaurant menu April 2005 – Sept. 2006 Pastry Cook La Maison du Pain, Los Angeles USA (bakery shop) July 2004 – April 2005 Pastry Cook Restaurant Le Clafoutis, Los Angeles USA EDUCATION 2003 -­‐ 2004 Mention complémentaire Pâtisserie, Chocolaterie, Confiserie spécialisées, Glacerie 2002 -­‐ 2003 CAP Chocolatier, Confiseur 2000 -­‐ 2002 CAP Patissier, Chocolatier, Glacier, Confiseur ADDITIONNAL Disciple d’Auguste Escoffier International Délégation China (exclusive professional chef network) Teacher at Cordon Bleu (French cooking school) Korea, Thailand Member of Les Toques Blanche du Monde (exclusive professional chef network) Chevalier de L’Ordre des Coteaux de Champagne World Finals Trophée Eugene Weiss Lyon 2011 (chocolate contest) Semi Finals Championnat de France du Dessert 2009 (pastry contest)