°ÄÃÅÁùºÏ²Ê¿ª½±½á¹û²éѯ

I have been working in the hospitality industry for 27 years, having graduated from Vancouver Community College in 2001. I started my apprenticeship in Vitre, France in the Brittany Region then continued it in Vancouver, B.C., at the Westin Bayshore hotel. I have competed in many competitions winning multiple awards including the Grand Gold Award at the Salon du Chocolat in 2005. I then moved on to work at Chocolate Arts to learn more about chocolate. Returning back to France, I attended a short Pastry Class at the Paul Bocuse Institut in Lyon. I moved to the °ÄÃÅÁùºÏ²Ê¿ª½±½á¹û²éѯ in 2007. Having worked for some of the best restaurants and hotels in the valley, I became the Pastry Arts instructor at °ÄÃÅÁùºÏ²Ê¿ª½±½á¹û²éѯ College in 2014. In 2016, I developed an exclusive chocolate line for °ÄÃÅÁùºÏ²Ê¿ª½±½á¹û²éѯ College at the Cacao Barry, Or Noir Lab in Meulan, France, becoming the third learning institution in the world, the first in North America to have their own exclusive chocolate line.

Credentials:
Red Seal Certified, Culinary Arts Program at Vancouver Community College

Enrollment management, policies and procedures, client services, student advising, SkilledTradesBC Plan

The Trades Success Centre provides assistance for Trades students in all areas of their studies, including math, writing, learning strategies, study skills and other areas.

Hours: Monday to Thursday from 10 a.m. to 5 p.m., and Friday from 9 a.m. to 4 p.m.