Christophe Guilbert

Pastry Chef at HDC

• Qatar - Doha
• My current job since October 2020

consulting and executif chef at Private

• France
• My current job since January 2015

Executif pastry/bakery chef at Fauchon

• Saudi Arabia - Jeddah
• January 2018 to January 2020

Executif chef at Piece of chocolate

• Saudi Arabia - Jeddah
• June 2013 to July 2015

developing pastry and some chocolates
create new cakes and fashionable
Developing the lounge dessert and special order, or event

at Consulting pastry

• January 2012 to December 2012

2012 - Consulting pastry for company "chocolat" in Jeddah (Kingdom of Saudia)
- Developing of products pastry

Chef pastry at Moulin

• France
• January 2010 to January 2012

2010-2012 - Chef pastry for the company "Moulin de Paiou"

Making also bakery

Chef Pastry cook for private individual

• January 2009 to January 2010

2009-2010 - Chef Pastry cook for private individual (residences, villas etc.)
- Traditional pastry

Pastry cook at Arnaud Larher

• France
• January 2008 to January 2009

2008-2009 - Pastry cook for Arnaud Larher (best worker of france 2007) in Paris
- Tourier
- Person in charge of post of tarts.
- Commands and inventory control (post of tarts)
- Responsible for trainee

Pastry cook and chocolate maker at M. Jean

• France
• January 2007 to January 2008

. 2007-2008 - Pastry cook and chocolate maker for M. Jean-luc Pelé in Cannes
- Post chocolate (mould, candy, présentoire etc.)
- Post cooks (moss, biscuit, cream)
- Post macaroons (preparation, training, cooking)

at DISTINCTION AND PRIZE

• France
• January 2007 to December 2007

DISTINCTION AND PRIZE:
- 3rd place in 'Piece of chocolate 2007 (chocolate and sugar Juan les Pins)
- Prize for Young Cannois of 2007 (given by Cannes city)

Vice champion of France of the dessert at M. David Cherel

• France
• January 2006 to January 2007

2006-2007 - Pastry cook for M. David Cherel (Vice champion of France of the dessert) in Cannes
- Poste Tourier (Confection of pastry, fonçage.)
- Post croissantsand similar products (Crescent, bread chocolate, bread in grappe)
- Post oven (cook any pastry)
- Post Chocolate maker (candy in the chocolate, tablage for some types of chocolate)
- Post cooks (mousse, biscuit, cream)

1st prize for the best cook

• France
• January 2006 to December 2006

- 1st prize for the best cook 2006 (chocolate and sugar Juan les Pins)
- Major in promotion pastry2004 (Faculty of workers of Cannes)

Pastery cook at l'Oasis

• France
• January 2005 to January 2006

2005-2006 - Pastery cook for restaurant l'Oasis in Cannes (relais dessert)
- Post of cream
- Foncage
- Serve on plate
- Training sweet petits-fours

Pastry cook at Ernest

• France
• January 2004 to January 2005

2004-2005 -Pastry cook for Ernest in Cannes
- Fonçage.
-.Confection of pastry
- Training sweet petits-fours