Guillaume Péron

Guillaume Péron

Pastry Demi Chef de Partie at Château de Ferrières
Lives in Ferrières-en-Brie, France
over 6 months ago

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Passionate about Pastry, I love to travel the world in search of new challenges and inspiration.

Experience

  • Pastry Demi Chef de Partie

    Château de Ferrières - Ferrières-en-Brie, France

    Bakery/Pastry
    February 2018 - Now · 11 months

    Pastry Demi Chef de Partie in a gastronomic restaurant.

  • Pastry Cook

    The Ritz Paris - Paris, France

    Bakery/Pastry
    December 2017 - January 2018 · 2 months

  • Pastry trainee

    The Ritz Paris - Paris, France

    Bakery/Pastry
    June 2017 - November 2017 · 6 months

  • Assistant Pastry Chef

    Ferrières School - Ferrières-en-Brie, France

    Bakery/Pastry
    April 2017 - June 2017 · 3 months

  • Trainee

    Gelateria Carpigiani - Bologna, Italy

    Bakery/Pastry
    February 2015 - February 2015 · 1 month

    • Laboratory conduct guidelines (uniform, hygiene, workflow) • Base mix production (whipped gelato and soft gelato) • Gelato production • Product storage (raw materials, gelato) • Sales to public • Daily cleaning and maintenance of equipment • Production of the whole product assortment: cakes, single portion pastries and sticks (depending on needs of the gelato shop)

Education

  • Pastry higher dimploma

    Ferrières School - Paris, France

    September 2016 - March 2017

    FRENCH PASTRY Classic doughs and tarts Leavened doughs and leavened puff pastries Creams and fillings “Bistronomique” desserts Travel cakes and spreadable pastes Cakes Glazing and masking Ice creams, sorbets and take-away iced desserts Petits fours and contemporary “verrines” Introduction to bread-making and “pains gourmands” Entremets and contemporary individual entremets (as sold in professional pastry shops) Log cakes Decoration and presentations Caramel and nougatine

  • Ice cream diploma

    Carpigiani Gelato University - Bologna, Italy

    February 2015 - February 2015

    • Production method • Gelato mix • Sorbets – cold and hot method • Production Cycle • Hygiene standards in the laboratory • Gelato with inclusions and variegations • Gelato pastries • Soft gelato • Designing the gelato shop • Stick gelato • Business Planning • Raw Materials - Functional composition • Cream gelato and fruit gelato balancing • Gelato for people suffering with food intolerance - Alergies and intolerances • Low fat gelato • Fruit gelato • Granita and cremolada • Yogurt and Frozen Yogurt • Infusion gelato

Languages

  • French
    Native or fluent
    100%
  • English
    Full professional
    80%
  • Thai
    Notions
    20%

Skills

  • Baking/pastry
  • HACCP
  • Ice cream
  • Making chocolate
Connections
Flavia Balas
Leisure and Corporate Event Coordinator at Courtyard by Marriott Paris La Defense West - Colombes
Calvin Susanto
F&B Service Intern at Golf-Hôtel René Capt
Rajmilan Poudel
Hosco Partner Ambassador at hosco Ambassador Program
View 15 connections
Following
Pierre Hermé
Paris, France
The Ritz Paris
Paris, France
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