Denmark
2000 : CAP patissier at CFA Livron (France) (26) -french confisseur glacier
1998 : CAP BEP cuisiner at Lycee Hotelier de l’Hermitage Tain l’Hermitage(26) france
National Selections
Participants CVs
Marron, Sylvain (°1978) - Göteborg (SE), Denmark
Degrees/diplomas attained
Professional experience
1998-2000 : apprentise Patisserie Guillet Romans sur Isere -France
2000-2001 : pastry chef de partie at patisserie Gourmandise Stocholm -Sweden
2001-2003 : pastry chef de partie at Sheraton hotel Stocholm -Sweden
2003 : pastry chef de partie Sheraton Park Lane London -England
2003-2005 : pastry chef-garde manger Grand Hotel Borås -Sweden
2005-2007 : pastry chef Berzelii choklad & konfekt Göteborg –Sweden
2008 : pastry chef executive Berzelii choklad & konfekt Göteborg
2000-2001 : pastry chef de partie at patisserie Gourmandise Stocholm -Sweden
2001-2003 : pastry chef de partie at Sheraton hotel Stocholm -Sweden
2003 : pastry chef de partie Sheraton Park Lane London -England
2003-2005 : pastry chef-garde manger Grand Hotel Borås -Sweden
2005-2007 : pastry chef Berzelii choklad & konfekt Göteborg –Sweden
2008 : pastry chef executive Berzelii choklad & konfekt Göteborg
Awards and competitions
2006 : Årets konditor Stockholm - finalist
2007 : Årets pralin Stockholm - first price
2008 : Callebaut Nordic trophy jonkoping - third price and public price
2008 : Årets konditor Stockholm - third price
2007 : Årets pralin Stockholm - first price
2008 : Callebaut Nordic trophy jonkoping - third price and public price
2008 : Årets konditor Stockholm - third price
Motivation
I see the World Chocolate Masters as a good opportunity to push my own limits, acquire new skills and keep improving. It’s also a great opportunity to meet peers from all over the world that share my passion for chocolate.