Martin Ducout's Location
Tarragona, CT, ES
Martin Ducout's Work
- Pastry chef professor @ Le Cordon Bleu Brasil
- Chef chocolatier @ Grand Hyatt Jeju
- Chef pâtissier @ Le Cordon Bleu Brasil
- Chef de partie - Pâtissier @ Glaciel - Tokyo
- Chef de partie - Pâtissier @ Ducasse Paris
- Pastry Sous-chef @ Patrice Demers
- Chef de partie @ MAISON CHRISTIAN FAURE PASTRY SCHOOL
- Assistant Patissier @ VALRHONA
- Commis Patissier @ Waldorf Astoria Versailles - Trianon Palace
- apprenti BTM @ Hotel Du Palais
Martin Ducout's Education
- CFA Mont de Marsan
CAP, MC, BTM (Patisserie, Chocolaterie, Glacier, Confiserie)
2005 - 2010 - College Jacque Prévert
Brevet des colleges (général)
2001 - 2005
Martin Ducout's Skills
- Chocolate
- Pastry
- Sugar
- Artistic Abilities
- Ice Cream
- English
- gestion
- Crating
- Chocolat
- Pâtisserie
Martin Ducout's Summary
Martin Ducout, based in Tarragona, CT, ES, is currently a Pastry chef professor at Le Cordon Bleu, bringing experience from previous roles at Grand Hyatt Jeju, Le Cordon Bleu, Glaciel - Tokyo and Ducasse Paris. Martin Ducout holds a 2005 - 2010 CAP, MC, BTM in Patisserie, Chocolaterie, Glacier, Confiserie @ CFA Mont de Marsan. With a robust skill set that includes Chocolate, Pastry, Sugar, Artistic Abilities, Ice Cream and more, Martin Ducout contributes valuable insights to the industry. Martin Ducout has 1 email on RocketReach.
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