Sylvain Goujon

The ginger pastry chef, Pastry coaching


My field of expertise starts from the sourcing to the final product, the development of new product for both shops or restaurant, and from the team management to logistical organizations for all kind of outlets in a hotel. Throughout the years, I have been lucky to work next to 3 Michelin stars chefs who trusted me in managing their team with a the highest level of exigencies.


Experience

Gastronomy & Mixology

The ginger pastry chef, Pastry coaching


Language

English and French


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