Chef Jocelyn Bouzenard, Pastry Chef

Jocelyn Bouzenard


Chef Bouzenard grew up working and learning in his family’s bakeries.  After studying economy and marketing he went to work at a mass production company. He learnt how to produce and sell products to superstore chains and wholesalers.  With all his experience in restaurants and bakery shops, he had been recruited by an international company to produce flaky products, choux products, genoise and lady finger.  Additionally he built transfer factories, created recipes and mass production chains. He continued in research and development and reached his goal by opening his own business to produce printed genoise sheets.


After regrouping all these experiences, he thought, it would be interesting to share all this knowledge. His first opportunity came in 2007 in a public school in France. Chef Bouzenard found teaching as his true passion. With the advantage of his bilingualism, he is hired by the world wide French famous ENSP, Ecole Nationale Supérieur de la Pâtisserie. He got the great opportunity to work with World Champion and M.O.F. pastry chefs. In 2012, he joined Le Cordon Bleu Paris in Ottawa to begin an international career in Canada. In 2016, he is hired by George Brown College and confirmed his position as an international teacher in this industry.


Academic Credentials

Superior Diploma - Pâtisserie, LE CORDON BLEU PARIS, Ottawa, Canada, 2005Cap-Bep French Pastry National Diploma, INBP, INSTITUT NATIONAL DE LA BOULANGERIE PATISSERIE, Rouen, France, graduated in pastry, chocolate, ice cream, 2004Vocational training as import/export commercial executive, CHAMBER OF COMMERCE, Dijon, France, 1993Marketing Diploma, WELLER INTERNATIONAL BUSINESS SCHOOL, Dijon, France, 1991Marketing and Management Diploma, CIIB,CALIFORNIA INSTITUTE OF INT'L BUSINESS, San Francisco, California, 1990High School Diploma in Economics, LYCEE DENIS DIDEROT, Langres, France, 1988

Areas Of Specialization

Advanced French Pastry and Skills 1 programs


Areas Of Expertise

-Sugar show pieces

-Research and development-recipes, pastry production line process/engineering

Career Highlights

Bilingual Pastry Chef & Baker instructor at Le Cordon Bleu Paris – Ottawa, CanadaBilingual Pastry Chef instructor at INSP Institut National Superior de la Pâtisserie – Yssingeaux, FrancePastry Chef Instructor at Centre Alfor - CFA, Châlon en Champagne, FranceArtisan Pastry Chef, caterer - Artisan bakeries, Luneville, Lamarche sur Saone, FrancePastry Production & Research Executive – Galyon, Génelard, FranceDeveloper, Owner – Biscuit Mayer’s, Chaumont, FranceExecutive Pastry Chef Consultant, Pidy International, Ieper, Belgium

Other Activities

Coaching students for skill Canada competition at Le Cordon Bleu ParisAnna Olson (Food Network TV), coordinator and assistant demonstrations at Le Cordon Bleu Paris - OttawaLe Cordon Bleu Paris – Ottawa Consultant, supervise/assist technical progression of Cordon Bleu America schools