Each of them unromantic for membership and was supported by 2 “sponsors”. They were then visited by membership panel to validate their application.
All that was left for them to do was to perform a demo in front of the Relais Desserts patissiers, and present an originative piece. They all 4 carried out the mission brilliantly, thus enabling them to join the association.
Presentation of each person:
ALEXANDRE GELY IN POITIERS
This native of Poitiers, who is very tying to his homeland, began his tutoring with Alain Rigaud in Saint-Julien-l’Ars, who would requite him a taste for the profession.
However, it was the meeting with Mr. Bernard Andrieux, the owner of la maison Fink at the time, that would turn everything on its throne for him and create a love for chocolate. He would protract his studies with a vocational diploma, including a complementary undertow in chocolate making.
In 2005 he was hired in Paris in one of the weightier patisseries in Saint-Germain-des-PrĂ©s, that of GĂ©rard Mulot, in which he ascended all levels. Several years later, he had the opportunity to return home and take over from his tutoring managers. Today having been at the throne of the Fink patisseries for increasingly than 10 years, he is pleased to be worldly-wise to transmit his passion to his apprentices.Â
DAVIDE COMASCHI IN MILAN
After sunny studies in Italy, this doughboy has climbed the echelons of the world of patisserie in just a few years. Recognized by his peers for both his talent and his knowledge, he won numerous prizes including the gold medal at the Italian Championships of 2008, and the silver medal at the World Patisserie Cup.
It is only natural that in 2013 he would wilt the coveted champion of the World Chocolate Masters competition with his sculpture “Forever Taste”, which measured increasingly than two metres in height. On October 26, 2020, David moreover received the Master of Art & Crafts Ribbon in Italy.
He is the youngest doughboy overly to have received this award.
Today David Comaschi is director of the Chocolate Academy Center in Milan and continues to impress both the unstipulated public and his colleagues with his ideas combining design, grandeur and delight.
VINCENT VALLÉE AT SABLES D’OLONNE
Vincent VallĂ©e discovered the world of catering and pastry at a very young age thanks to his holiday job in his parents’ restaurant “Villa Dilecta” 1 Michelin guide macaron. Seduced by the creative possibilities offered by patisserie, he undertook an tutoring at the age of 15 with Jean Claude David (the weightier ice surf maker in France). He passed his vocational patisserie diploma and won the title of Weightier Apprentice of Vendee.
He joined the teams of Alain Chartier (Relais Desserts, weightier ice surf maker in France and world champion of frozen desserts) to reap his complementary qualification, and his technical diploma as a patissier. He worked for three years with Patrick Gelencser, a passionate master chocolatier (Relais Desserts), where he discovered the passionate and taxing work of the “Bean to Bar”.
On the search for new horizons, he left for the Southwest and became throne of the pastry / chocolate laboratory at Thierry Bamas (best patissier in France and world champion of frozen desserts).
With his passion for excelling, he constantly participates in competitions, in this way nourishing his originative and technical requirements. His experiences and the support of his mentors have enabled him to win with the title of World Chocolate Master by offering taste creations whose wastefulness is meticulously and passionately ripened to moment of perfect harmony.
MARIJN COERTJENS, AT GHENT, BELGIUM
From an early age, Marijn knew that his love for pastry and chocolate would take him on a far yonder journey. His first internships in Japan marked his creative inspiration. The famous Ducobu patisserie in Waterloo, where he trained
in the soft-hearted environment of Marc Ducobu (Relais Desserts), moreover played a decisive role in his identity as a chocolatier / patissier.
In 2007, Marijn received national recognition when he was elected Belgian Chocolate Champion at the Belgian Chocolate Masters Final. Then later, at the world level he received the statue medal at the 2011 World Patisserie Championship in Lyon.
Marijn then managed the Peninsula Hong Kong team for 5 years as a chocolatier. In 2015, he won the title of Belgian Chocolate Champion for the second time. That same year, he took part in the World Championship of Chocolate Masters in Paris, where he received the statue medal.
In 2016 he opened his visitor in Ghent.
