My name is Vincent, and I am a pastry chef specializing in plant-based pastries. I have 20 years of experience in pastry and bakery. I began with a five-year apprenticeship in France, where I was trained by various chefs as well as at the “Chambre des Métiers de l’Artisanat du Morbihan” (Vannes, 56000). This program allowed me to alternate between student life and real working conditions in a professional environment. I grew up in a family of culinary professionals; my parents ran a charcuterie-catering shop in Brittany, western France. I developed my skills alongside them and with other regional chefs until the end of my studies. Afterwards, to improve my communication skills, I worked for a year as a bartender to better interact with clients. I then worked as a pastry chef in different regions of France, including Paris, Corsica, and Lyon. My journey eventually led me to Canada, mainly Montreal, so this is not my first expatriation. I lived in Canada for four years, a highly enriching experience both professionally and personally. I discovered new cultures, ways of thinking, and approaches to work. This taught me to adapt quickly, remain curious, and seek harmony in every collaboration. I was also fortunate to work with inspiring chefs, notably a Japanese chef in Vancouver, who helped me develop my skills in pastry and plant-based cuisine. I learned a great deal from her and her team. Upon returning to France, I founded my own business, which I ran for over six years. I managed a team of six full-time employees, offering a daily-changing take-away menu— starter, main course, dessert—with the option to dine on site. Passionate about events, I also developed a catering service for weddings and private corporate events, building a team specialized in both kitchen and service. My team was multicultural, with members from Mali, Vietnam, Turkey, and more—an environment I particularly enjoy. Just before coming to Vietnam, I worked as a pastry and bakery trainer in Paris at a specialized training organization. I really enjoyed sharing my knowledge with about 60 students, mainly adults retraining professionally to obtain the official CAP diploma, required to open their own business in France. Today, I wish to continue learning and sharing my expertise in plant-based pastry within a company in an international environment such as Vietnam. My goal is simple: to keep learning, build long-lasting, human, and creative collaborations, and work in harmony and a team-oriented spirit.

To work in a professional hotel environment where I can develop my skills and contribute to high-quality pastry production.