Clément never satisfies himself with enough knowledge.   

After his academic career, Clément continues to perfect his techniques through internships: flavors and textures, artistic pieces, additives, sustainable pastry, all subjects are a way for Clément to feed his passion.  

His professional experiences have allowed Clément to work with the greatest: he was a pastry chef for 5 years for François Adamski, Meilleur Ouvrier de France and Bocuse d'Or 2001. In 2009 he joined the prestigious Maison du Chocolat as Assistant Head of the pastry production team, where he worked with Nicolas Cloiseau, also Meilleur Ouvrier de France.  After a stint in the kitchens of the Philharmonie de Paris as Pastry Chef of the bistronomic restaurant and at the Bristol as Laurent Jeannin's assistant Pastry Chef,  

Clément returned to the Maison du Chocolat in 2016 to take up the position of pastry creation manager, still with Nicolas Cloiseau. Clément loves perfection; his sense of detail and his taste for challenge have led him to participate in several competitions: the France championship of plated dessert in 2006 (4th place) and 2007, as well as the Toque d'Or Internationale competition in 2006 (4th place) and 2008 (2nd place). Since 2022, he has joined the Chocolate Academy Paris and holds the position of Pastry Chef. 

Awards and Achievements 

2006: Championnat Dessert à l’assiette - 4ème place 

2006: Toque d'or - 4ème place 

2008: Toque d'or - 2ème place