Martin Ducout

Martin Ducout   Head pastry-instructor at Le Cordon Bleu Madrid, Ducout decided to start training as a pastry chef at the age of fourteen, and since then he has not stopped growing within the professional field. With an extraordinary amount of training as well as international experience, the sweet universe has allowed him to satisfy three of his great passions: travelling and getting to know different cultures; sharing his knowledge through teaching; and comparing his knowledge and skills to those of other pastry professionals by participating in contests and international competitions. Some of the broad experience he has includes stints at: the Hotel du Palais, in Biarritz, France, from 2008 to 2010; being head pastry chef of Trianon Palace, in Versailles, from 2010 to 2011; and his time at the École Valrhona (of the great chocolate brand), where he was an assistant instructor from 2011 to 2013. That was the end of the first stage of his career in France. He was still a very young pastry chef who wanted to get to know the world. So, in 2013 he packed his bags and left for Montreal, Canada, to work as a sous chef at Maison Christian Faure and, shortly after, as a pastry chef at Patrice Pâtissier. It was then that he felt the call from Asia, and the opportunity arose to go to Tokyo as part of the pastry-making team for Alain Ducasse’s restaurant, Beige. He worked there for one season, until he received an offer to join the Glaciel team – one of the most avant-garde pâtisseries in the Japanese capital – where he worked for a while before deciding to return to Europe, and settle in Madrid. Here, among us now, he is the head pastry-instructor at the Cordon Bleu School. By Le Cordon Bleu