Biography
Gaétan began his career with a CAP in pastry-making, followed by a Bac Pro in baking and pastry-making.
His determination to achieve at the highest level led him to Strasbourg, where he joined the Compagnons du Devoir and it was there that he brilliantly completed an additional qualification in pastry, chocolate and ice cream. He then undertook a BTM in pastry-making, which he did at La Maison Landemaine in La Varenne.
Gaétan then decided to take a BTM in chocolate-making at the EPMT, and in September 2024, he joined L'École Valrhona Paris as an apprentice.
His continual career development is a testament to his relentless desire to improve his pastry and chocolate-making skills.