Ryan Stevenson Belgium

Degrees/diplomas attained
2001 : Sugar course with Robert Oppeneder in Munich, Germany
2001 : Chocolate course with Robert Oppeneder in Munich, Germany
2000 : Creation of sugar flowers and wedding cakes at the Baking Industry Association in Queensland, Australia
1999 : The Southbank institute in Brisbane, Australia - Degree in bakery and patisserie
1999 : Degree with high distinction in bakery/patisserie at the Southbank Institute in Brisbane, Australia

Professional experience
2006-present : Patissier at "Le Saint Aulaye" in Ixelles, Belgium
2005-2006 : Patissier at "Comme Chez Soi" in Brussels, Belgium
2005 : Chocolatier at "Planète Chocolat" in Brussels, Belgium
2001-2005 : Sous-chef Patissier at the "Lanesborough Hotel" in London, UK
2000-2001 : Demi-chef de partie for patisserie at the "Royal Horseguards Hotel" in London, UK
1999-2000 : Patissier at "Priestely's Gourmet Delights" in Brisbane, Australia

Awards and competitions
2007 : Australian preselection for the World Chocolate Masters - participation
1999 : Bread show in Queensland, Australia - 1st prize for decorated cakes
1999 : Bread show in Queensland, Australia - 1st prize for sculpted bread
1998 : Bread show in Queensland, Australia - 1st prize for sculpted bread
1998 : Baking Industry Association in Queensland - finalist for best bakery apprentice
1998 : Bread show in Capricorn, Queensland - 1st prize for sculpted bread

Motivation
I want to further improve my skills by participating in the World Chocolate Masters.