Skills

Native French
Professional English
Professional Spanish
Basic Korean
Notion Japanese

Entremets
Innovation
Artistic
Tasting skill
Creation of new cakes according to season

Ganache
Tempering
Show piece
Design of new chocolates
Artistic

Confectionery
Creation frozen cake

Show piece
Pastillage

Team, Project Management
IT skills
Group’s management
Order management
HACCP
Public Speaking

Interests

Discovered new culture / people
Browse many landscape

Asian culture
Tout le 7ème art
Animation - Comic books

About Me

No one in his family, nor in his entourage predestinated Chef Martin Ducout to become so passionate for pastry, except his appreciation and curiosity for new flavors. At only 14 years old, he chose the demanding and formative path of an apprenticeship in an artisanal pastry shop in Hossegor and in the prestigious hotel du Palais in Biarritz. He obtained several diplomas such as CAP, MC and BTM. During these years he participated in multiple competitions that made him compete against other professionals and develop his creativity. Best apprentice of Aquitaine, finalist for the best apprentice of France, 1st place for the artistic piece in sugar at Romorantin, bronze medal in the regional Olympiads, 4th place in the French cup for young chocolatiers and confectioners. He continues his career in beautiful establishments including the Trianon Palace in Versailles and the Ecole du Grand Chocolat Valhrona in Tain l’Hermitage. Then he wanted to discover other approaches, other countries. In Canada, he participated in the opening of two pastry shops. In Japan, for almost three years, he worked in an Alain Ducasse’s Two-star Michelin establishment and also in an ice cream shop. He then spent 3 years at Le Cordon Bleu Madrid in Spain. Finally, he came to South Korea to participate in the opening of one of the largest hotels in Asia, the Grand Hyatt in Jeju. He is now in Seoul, back at Le Cordon Bleu-Sookmyung Academy to do what he has always loved, sharing and passing on his passion for pastry.

Speaking French, English, Spanish, basic Korean and notion in Japanese.

Experiences

Apprenticeship CAP - Mention complémentaire

Sep 2005 - Aug 2008

Patisserie Du Golf

Apprenticeship

Hossegor

France

Installed from more than 50 years at Hossegor, the cake store "Pâtisserie du Golf" proposes home-made products.
From a "grand cru" of chocolate (Valrhona, of course), you can taste candies, chocolate, cakes, frozen cake(Such as mirrors and ice creams), jam ... etc
diploma certificate : "Cap and Mention complémentaire"
Learn of all the french pastry basics
Participation to contest "Meilleur apprenti de France" Régional sélection
Participation to contest "Meilleur apprenti de France" National sélection
3 Years while i learned all of basics french pastry.

Apprenticeship "Brevet technique des métiers"

Oct 2008 - Sep 2010

Hotel du palais

Apprenticeship

Biarritz

France

Luxurious place in the astonishing views on Big Beach and the headlight of Biarritz.
diploma certificate "BTM"
Participation to "Romorantin Lanthenais" contest. - 1st place in sugar show piece categorie
Participation to "Olympiades des métiers"
2 Years while I learned plated dessert. I start to practice artistic sugar and artistic chocolate show piece.

Trianon Luxury hotel Versailles is an exceptional haven of peace, adjoining the gardens of the Palace of Versailles. Anchored in the tradition but resolutely contemporary, this luxurious 4-star hotel also shelters a prize-winning gourmet restaurant.
Service gastro 3 stars
Banquet and brunch management

The expertise internationally recognized of Valrhona is inseparable of "L'école du grand chocolat" , created in 1989 by Frédéric Bau. From more than 20 years, "L'école du grand chocolat" invented, listed and preserved all the knowledges of the profession (Pastry, chocolate, candy and cooking). The high quality of its chocolates that makes Valrhona a major gastronomic actor comes from an historically developed know-how at the service of professionals. However,
Prepare and organise courses
Marketing of new product
Prepare and manage courses for "belle époque - Japan"
school Maintenance
Participation to contest: "Coupe De France Des Jeunes Chocolatiers Confiseurs"
Participation to Sirha - Valrhona stand pro' and com'

Organise the opening
Lead the production
Train the new team member
In contact direct with the chef MOF for the creations

Manage all the pastry production
Team management
Creation of new cakes according to season
Preparation for the opening

Creation dessert
Production

Teaching classes in english and Spanish
Preparing new classes and others courses
Representing the school at madrid fusion and in Bogotá

Pastry chef in charge
In charge of chocolate department
Team of 27
16 outlets
1600 rooms

I am responsible for overseeing the modernization of the Pastry Superior program.
I am responsible for initiating the wellness program in 2024.
I am actively involved in instructing the BIS (Basic, intermediate, superior) program.

Education

From 2011 to 2013

Pastry courses

Ecole du grand chocolat Valrhona

Prepare, organise and follow courses :

Stage "Fauchon" Christophe Adam
Stage Snacking sucré Christophe Adam
Stage dessert de banqueting Thierry Bridron
BBC et Confiserie par David Capy
Gateaux de voyage et dessert par Norihiko Terai
Glaces et Sorbets par Alain Chartier
La patisserie selon Benoit Couvrand
La patisserie selon Yann Duytsche
Les montages de Luc Eyriey
Les desserts selon Gianluca Fusto
Techno-Tactile
Les desserts selon Claire Heitzler
Desserts de Palace selon Jean-Marie Hiblot
Desserts de Palace selon Laurent Jeannin
Les Panetonnes selon Rolando Morandin
La Patisserie selon Philippe Rigolot
Stage BBC par Jérémie Runel
Stage BBC par Christophe Renou
Dessert Créatif par Philippe Givre
Patisserie Raisonnée par Frédéric Bau
Tartes et Viennoiserie par Gaetan Paris
Petits fours secs et frais par Franck Wenz

Portfolios