Biography
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, 2005
Cap-Bep French Pastry National Diploma, INBP, INSTITUT NATIONAL DE LA BOULANGERIE PATISSERIE, Rouen, France, graduated in pastry, chocolate, ice cream, 2004
Vocational training as import/export commercial executive, CHAMBER OF COMMERCE, Dijon, France, 1993
Marketing Diploma, WELLER INTERNATIONAL BUSINESS SCHOOL, Dijon, France, 1991
Marketing and Management Diploma, CIIB,CALIFORNIA INSTITUTE OF INT'L BUSINESS, San Francisco, California, 1990
High 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, Canada
Bilingual Pastry Chef instructor at INSP Institut National Superior de la Pâtisserie – Yssingeaux, France
Pastry Chef Instructor at Centre Alfor - CFA, Châlon en Champagne, France
Artisan Pastry Chef, caterer - Artisan bakeries, Luneville, Lamarche sur Saone, France
Pastry Production & Research Executive – Galyon, Génelard, France
Developer, Owner – Biscuit Mayer’s, Chaumont, France
Executive Pastry Chef Consultant, Pidy International, Ieper, Belgium
Other Activities
Coaching students for skill Canada competition at Le Cordon Bleu Paris
Anna Olson (Food Network TV), coordinator and assistant demonstrations at Le Cordon Bleu Paris - Ottawa
Le Cordon Bleu Paris – Ottawa Consultant, supervise/assist technical progression of Cordon Bleu America schools