Augustin BÉZINE

FORMER WORK AND ACHIEVEMENTS

- Salon du Chocolat, Tours (2nd place)
- Cabosse d'Or Junior, Vannes (Winner)

"Participating in the world chocolate master is above all a way to express yourself. Find new techniques, new tastes and above all a new way of producing. Combine design, taste and modernity.
The WCM is an opportunity for me to participate in the pastry of tomorrow."

Hugo Mouillé

FORMER WORK AND ACHIEVEMENTS

Criollo Trophy, Bordeaux (2017 winner)

"My motivations for participating in this competition are multiple. First I still have a lot of things to learn in our job, about myself too, and this competition is a wonderful opportunity to progress at all levels. Then, I like competition and competitions are always a great opportunity to compete against other professionals, the World Chocolate Masters brings together very good candidates and the prospect of being able to confront them  motivates me enormously. Also participating in this competition will help me to know my level, my knowledge, my skills and to have other objectives to progress always more."

David Collé

FORMER WORK AND ACHIEVEMENTS

- CAP pastry  and chocolate  at CEPAL in Nancy, I was hired in a pastry / chocolate equipment company as a demonstrator.
- WCM France National Selection 2017

- Coupe de France des Jeunes Chocolatiers in Paris

- Grand prix de la gourmandise in Dijon

"I want to participate in the WCM selection, because it is for me the opportunity to continue to progress in my profession. I have already had the chance to participate in the 2017 selection in Nantes and I have very good memories of it. This competition is for me one of the most complete because it requires a lot of preparation beforehand, up to the pressure to be managed during the live events. This competition is always innovative in terms of the theme and the requested achievements which requires a great reflection."

Takako Nakamura

FORMER WORK AND ACHIEVEMENTS

- Training at Cristophe Roussel (La Baule)
- Concours Bruno Le Derf - 2ème place
- La Cabosse d'or - 1ère place

"This competition is a chance for personal and professional development, to push my requirements, to continue to work on my creativity and to live a rewarding human experience.
My difference comes from my Japanese culture I will invest myself as much as possible in this competition, my training is in pastry I like precision and regularity in my daily work, My inspiration comes from nature, architecture, museum and modern art . Also by going to restaurants to discover new flavors and association, meet producers to be aware of their investments to produce quality products. I like to travel the world"

Antoine Carréric

FORMER WORK AND ACHIEVEMENTS

- Louis Berger trophy in Toulouse

- Pierre Mirgalet Criollo trophy

- Training sessions led by chefs such as Philippe Bertrand, Yvan chevalier, Stephane Leroux…

"For me the WCM represents a big challenge, a kind of achievement. It's a very complete competition that will push me even more to the limits, which must elevate me even more high.

It should allow me to combine my mastery and my creativity, which is the best way to progress.
This competition is therefore an accelerator in my professional life.
"Imagine tomorrow, without thinking like yesterday ..."
An inspiring and driving subject; since the theme came out, I take a different look at my job and draw
inspiration in my passions but above all in contact with chocolate."

Angelo Musa

FORMER WORK AND ACHIEVEMENTS

- World Pastry Champion 2003
- Meilleur Ouvrier de France 2007
- Chef Pâtissier Exécutif de l’Hôtel Plaza Athénée
- Chevalier de l’ordre des Arts et des Lettres 2013

Victor DELPIERRE

FORMER WORK AND ACHIEVEMENTS

- World Champion « Coffee In Good Spirits »
- Expert Consultant beverages
- One of his biggest challenges is to create alcohol-free beverages that are healthy and seasonal. He uses as much possible sustainably and ethically sourced ingredients.

Anne CAZOR

FORMER WORK AND ACHIEVEMENTS

- Founder of Scinnoy (R&D partner in food innovation)
Since many years, she collaborates with R&D departments of different Chocolate Academies where she brings her scientific expertise.

Arnaud LARHER

FORMER WORK AND ACHIEVEMENTS

- Owner of multiple pastry shops
- Pastry chef at Peltier, Paris
- Pastry chef at Dalloyau, Paris
- Pastry chef at Maison Fauchon, Paris

Laurent DUCHÊNE

FORMER WORK AND ACHIEVEMENTS

- Meilleur Ouvrier de France 1993
- Chef at Millet, Hellegouarch, Peltier, Mauduit…
- Founder “La Maison Duchêne”
- Founder “Les chocolats de Kyoko”
- Founder boutique café
- Award de l’Excellence 2014

Fabien EMERY

FORMER WORK AND ACHIEVEMENTS

- Chef at Lenôtre Culinary Arts School Paris
- Bronze Medal in the World Pastry Cup 2021
- European Champion Sugar Art 2017
- Instructor at l’École des Arts Culinaires Lenôtre
- Diploma of Honor “Les Challenges des Ducs”
- 2nd place Junior Showpiece
- Bronze medal regional selections Olympiade des Métiers de Bretagne
- National trophy winner Sucre d’art Stéphane Glacier
 

Alixe BORNON

FORMER WORK AND ACHIEVEMENTS

- Founder Les Belles Envies, Paris (low glycemic index pastries)
- International pastry consultant

Fabrice Prochasson

FORMER WORK AND ACHIEVEMENTS

- Meilleur Ouvrier de France 1996
- Maître Cuisinier de France 2017
- Chevalier du Mérite Agricole 2012
- Chevalier de la Légion d'honneur 2014
- Director of Aryzta food Solutions
- President of Académie Culinaire de France