December 19, 2019
Excellence in teaching pastry-making
Trained in making pastries, chocolate, ice cream, and confectionery at the Lycée Hôtelier Saint-Louis, in Toulon, chef Clement Raybaud has worked at some of the world’s greatest luxury hotels and restaurants. He has held top-level jobs at places as esteemed as the three-Michelin-starred restaurants La Cote d’Or and the Louis XV, at the luxury Sofitel Dubai Jumeirah Beach Hotel, and at the Shangri-La, Kempinski, and The Address, Downtown Dubai, all in Dubai.
As he learned, this chef’s journey also took him to the Bellouet Conseil School, in Paris, and to Ladurée, the famous Parisian maker of macarons. Raybaud also worked as a sous-chef pâtissier with the chocolatier Jean-Paul Hevin, in Paris.
With over 20 years in the world of pastry-making under his belt, this chef is known for his passion for challenges, his excellence, and his team spirit. All qualities which, at the end of 2018, led him to join the teaching staff at Le Cordon Bleu Madrid as head of the Pastry-making courses where he passes on his knowledge and skills to the students at the school.
Inspired by a search for perfection and for mastering techniques, the Diploma in Pastry-making from Le Cordon Bleu Madrid teaches a combination of classics from the world of traditional pâtisserie as well as contemporary signature creations.
When it comes to pastry-making, Clement Raybaud’s view is that it shares the same challenges as the world of haute cuisine and should be just as captivating. The importance of good ingredients, respect for seasonality, and being responsible when it comes to health, are principles he applies to his work.