Our team

Florent Cantaut: Pastry lessons

Qualifications:
Bread and Pastry Internship with Gaetan Paris (M.O.F) at ENSP
Sugar Art Internship at Stéphane Klein, Belfort
Artistic Sugar Creation Competition, Sihra, European Championship of Sugar Art
Artistic Sugar Creation Competition, Foire de la Roche sur Foron, 6th place.
Artistic Sugar Creation Competition, Foire de La Roche sur Foron, 4th place
Art and Sugar Internship with Mr Bajard (M.O.F.),
École Nationale Supérieure de la Pâtisserie, Yssingeaux
First Year of BTM (Technical trade Diploma) at Mr JOSSELI, Limoges
CAP (Pre-vocational Education Certificate) in Pastry, Chocolate Making, Ice-Cream Making and Confectionery at Mr PIQUET 

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Pastry Chef, Hôtel Four Seasons Georges V in Paris - Restaurant le Cinq : 3 stars Michelin
Pastry Chef, le Lion d’Or in Cologny (Genève) switzerland  1 star Michelin
Chef de Partie Pâtissier, Hôtel Noga Hilton 5*, Genève,Switzerland,  1 star Michelin. Chef Pâtissier : J.M. Guillot (M.O.F.) Glacier, Champion du Monde
de Pâtisserie 1997.
Chef de Partie Pâtissier, Auberge du Père Bise, Talloires, 1 star Michelin with Youri Meyers (Champion du Monde de Pâtisserie 2003), 4* Relais et Châteaux

Languages spoken: French, English and Portuguese.

Damien Massoteau: Pastry lessons

Qualifications:

BTM (Technical Trade Diploma), CFA Ceproc, Paris 19ème
Croquenbouche National Competition organized by M. Chaboisier, Paris, 6th place
Complementary Specialization for "Desserts à l'Assiette", CFA Ceproc, Paris 19ème
CAP (Pre-Vocational Training Certificate) and BEP (Vocational Training Certificate) in Pastry, CFA Ceproc Paris 19ème
Prosper Montagné Competition, 1st Place

CAP (Pre-Vocational Training Certificate) and BEP (Vocational Training Certificate) in Cooking, CFA Ferrandi Paris 6ème

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Pastry Chef, Imperator Concorde****, Nîmes (Gard)
Pastry Chef, Pershing Hall****Luxe, Paris 8ème
Pastry Chef at Hélène DORROZE's Restaurant "Le TOUSTEM", 2 stars Michelin, Paris 5ème Commis Pâtissier at Hélène DARROZE's First Gastronomic Restaurant,  2 Macarons Michelin, Paris 6ème

Languages spoken: French, English and German

Jérôme Mauzé: Sommellerie (Wine Stewarding) Lessons

Qualifications:

Wine Producing Training at Domaine "Ludovic de Beauséjour", Lorgues (Côtes de Provence)
Wine Steward's Training under the Directorship of Master Wine Steward M. Hamel, Draguignan (Var)
Advanced Technical Catering Degree, Avesnes/Helpe (Nord)
Professional Catering A Level, Reims (Marne)
CAP (Pre-Vocational Training Certificate) and BEP (Vocational Training Certificate) in Catering, Saint-Dizier (Haute-Marne)
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Wine Stewarding, Bar and Catering Trainer at CED Training Center, Agde (Hérault)
Wine Steward Advisor at "A la Rencontre des Vins", Béziers (Hérault)
Wine Cellar Manager at "Vins d'Oc et d'Ailleurs", Agde (Hérault) 
Wine Steward Advisor at "Le Vigneron", Draguignan (Var)

Wine Steward, Demi-Chef de Rang for Wine Service at Gérard BOYER's Hôtel-Restaurant ****  "Les Crayeres" 3 Macarons Michelin, Reims (Marne)

Aymeric Amiel: Œnology and Wine Making Lessons Master's Degree in Wines & Spirits Global Trade at ESC Dijon (Burgundy, France) Level 3 Advanced Certificate in Wines & Spirits, Wines & Spirits Education Trust, United Kingsom Double Bachelor's Business Degree with Major in Finance, ESC Montpellier (France)/La Trobe University (Australia) ************************************************************************* Vineyard Estate Owner, Montblanc (Hérault) Wine Maker at Boekenhoutskoof, designated Winery of the Year 2012 by the Platter's SA Wine Guide, Franschhloek (South Africa) Wine Maker at the Benziger Family Winery (One of the First Biodynamic Vineyard in North America), Sonoma Valley (USA) Wine Maker at Cuvelier Los Andes, Mendoza (Argentina) under the supervision of World Famous Consultant Michel Rolland Wine Maker at Louis Antoine Luyt, Maule Valley (Chile) Languages spoken: French, English and Spanish

Stéphanie Forcade: Administration Qualifications: State Diploma in Medical Care Stéphanie will take care of your every need and answer all your questions!! She is a fountain of energy and very well organised. She will provide you with all the information and documents you will need for your Residency Permit, Medical Check and Internships. She is also in charge of the Accounting Department. Languages spoken: French, English, Spanish and Italian

Martine Lessault:  Fine Dining Service lessons and Director of Gastronomicom. A Lifetime Member of the Worldwide Who's Who Network: http://www.martinelessault.com Qualifications and Professional Experiences Graduate from Lausanne School (Switzerland) Food & Beverage Manager "Hôtel Beau Rivage" 5* Geneva (Switzerland), Leading Hotels of the World. Hotel Manager “Maison Morizet” 4* München  (Germany) Hotel Manager “Hôtel Guy Louis Duboucheron” 4* luxe, Paris                                                  General Manager " Hôtel Da Lapa " 5* Luxe Lisbon (Portugal) Leading Hotels of the World Hotel Manager " Hôtel d’Europe " 4* Avignon (France) Hotel Manager " Hôtel Vatel " 4* , training Hotel for Vatel Institute. Teacher of Food & Beverage and Training Co-ordinator at the Vatel Institute, Nimes (France) Languages spoken: English, Spanish, German and Portuguese.