Romain ChalumeauPastry Chef, Instructor, École Nationale Supérieure de Pâtisserie, Yssingeaux
Having a diploma in pastry / chocolate / ice cream making / confectionery / catering in 2005, Romain worked in multiple companies, obtaining the additional mention of “Restaurant Desserts” then a technical certificate in ice cream making. Then he joined a 20-employee team in a company managing two boutiques and spent two years working as a production manager. At the same time, he attended evening courses and passed all theory modules of his master’s qualification (BM). Since 2012, Romain Chalumeau has been a Chef Instructor in the École Nationale Supérieure de la Pâtisserie (ENSP) in Yssingeaux, considered as the best confectionery and pastry school in the world.
Today he runs high-level courses with an unrelenting passion for his job, willing to share knowledge and still learning about new products and techniques, including allergen-, gluten-free and low sugar pastry making. This past July, Romain gave a one-day seminar on gluten-free pastry making and entremets for the 18 Les vergers Boiron pastry chefs at the ENSP.
He also visits shops and laboratories during his spare time and business travels to discover his peers’ innovations and last creations.