{"id":24430,"date":"2022-03-22T09:14:47","date_gmt":"2022-03-22T08:14:47","guid":{"rendered":"https:\/\/olivier-bajard.com\/?page_id=24430"},"modified":"2022-03-22T18:41:10","modified_gmt":"2022-03-22T17:41:10","slug":"professional-career","status":"publish","type":"page","link":"https:\/\/olivier-bajard.com\/en\/professional-career\/","title":{"rendered":"My professional career"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row type=”full_width_background” full_screen_row_position=”middle” equal_height=”yes” content_placement=”top” bg_color=”#ffffff” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom” shape_type=””][vc_column enable_animation=”true” animation=”none” column_padding=”padding-8-percent” column_padding_position=”all” background_color=”#ffffff” background_color_opacity=”1″ background_hover_color_opacity=”1″ font_color=”#000000″ column_shadow=”none” column_border_radius=”none” width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”]
<\/div><\/div>[nectar_icon_list animate=”true” color=”default” icon_size=”small” icon_style=”border”][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623408024-1-17″ tab_id=”1623410685288-6″ header=”2019″ text=”New Shop Olivier BAJARD \u2013 Place R\u00e9publique, Centre Ville – PERPIGNAN” icon_fontawesome=”fa fa-chevron-circle-right”] [\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623408024-2-22″ tab_id=”1623410685368-1″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2017″ text=”\u2022 Knight of the Legion of Honour
\n\u2022 Assistant coach in the Team France Cuisine for the Bocuse d’Or”] [\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623422914915-0-8″ tab_id=”1623422914932-7″ header=”2013″ text=”Live satellite broadcast of Olivier BAJARD’s expertise” icon_fontawesome=”fa fa-chevron-circle-right”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623422956054-0-5″ tab_id=”1623422956061-10″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2012″ text=”New Shop Olivier BAJARD \u2013 Porte d\u2019Espagne, AUCHAN \u2013 PERPIGNAN”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623423065421-0-7″ tab_id=”1623423065430-6″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2011″ text=”Grand Prize of the Book of Meilleurs Ouvriers de France – Gastronomy Category”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623423173835-0-1″ tab_id=”1623423173842-2″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2010″ text=”\u2022 New Shop Olivier BAJARD \u2013 Collioure
\n\u2022 First book : \u201cLes ateliers sucr\u00e9s d\u2019Olivier\u201d, \u00e9ditions Fleurus”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623423276359-0-10″ tab_id=”1623423276373-6″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2009″ text=”\u2022 Participation in various national and international events related to French Gastronomy
\n\u2022 Sirah – International Catering, Hotel and Food Trade Exhibition – Lyon
\n\u2022 Bernard LOISEAU“ Trophy – Artistic Piece Category – European Cup
\n\u2022 Roussillon Dessert Trophy competition organized by the CIVR at the International Pastry School – Perpignan
\n\u2022 Gastronomic seminar organized by Eliane COMELADE – Gastronomic historian and author of numerous books – Catalan cooking workshops – Ille sur T\u00eat
\n\u2022 Transmission of French know-how abroad:
\n– Trip to Israel – Estella’ school – Tel Aviv – Israel
\n– Notter’s school – Orlando – U.S.A”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623423516522-0-9″ tab_id=”1623423516526-4″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2008″ text=”\u2022 Knight in the Order of Academic Palms
\n\u2022 Mercure d’Or in the category : Commercial Innovation – Quality (national award for the most successful merchants of the year)”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623423593217-0-2″ tab_id=”1623423593229-3″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2007″ text=”\u2022 Coq d’Or awarded by the Guide des Gourmands – One of the Best Chocolatiers of France.
\n\u2022 Member of the Disciples of Auguste ESCOFFIER (association that promotes the quality and excellence of French gastronomy)”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623423884455-0-10″ tab_id=”1623423884466-1″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2006″ text=”Member of the Toques Blanches du ROUSSILLON which gathers the best tables of the department”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424352520-0-7″ tab_id=”1623423884466-1″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2005″ text=”Founder of the International Pastry School \u2013 Perpignan \u2013 France”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424384656-0-10″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2004″ text=”Coach responsible for the French team at the World Pastry Championship in Las Vegas : U.S.A (3rd in the general team ranking)”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424437041-0-6″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”2002″ text=”Coach responsible for the French team at the World Pastry Championship in Las Vegas : U.S.A (Vice World Champion by Team)”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424581520-0-8″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1996″ text=”Trophy for Best Regional Pastry Chef in the CHAMPERARD Guide”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424620032-0-5″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1995″ text=”Best Pastry Chef of France (MOF – State degree)”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424651476-0-3″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1993″ text=”World Champion of the Dessert Trades in Milan – Italy”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424683454-0-10″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1992″ text=”First prize tasting of desserts and sugar art pieces in Angoul\u00eame”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424717221-0-9″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1991″ text=”\u2022 Vice World Champion by team at the World Pastry Cup in Lyon
\n\u2022 Nominated for the Etienne THOLONIAT Trophy
\n\u2022 Third prize at the French Ice Sculpture Championship in Evry”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424764095-0-8″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1990″ text=”\u2022 First prize for ice cream tasting and ice sculpture in Valencia
\n\u2022 First prize ice sculpture in Romorantin
\n\u2022 Third prize at Charles Proust in Paris
\n\u2022 Production manager in the family business in Poitiers”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424810572-0-10″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1989″ text=”\u2022 First prize for tasting desserts, freshly baked goods and sugar art pieces in Lyon
\n\u2022 Pastry master’s certificate in Grenoble
\n\u2022 Winner of the young talents of the city of Poitiers”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424856623-0-2″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1988″ text=”\u2022 First prize for sugar art pieces in Annecy
\n\u2022 Clerk, then production manager at P\u00e2tisserie LAROCHE in Grenoble”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424905107-0-1″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1985″ text=”First prize tasting of desserts and sugar art pieces in N\u00e9ris-Les-Bains”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424929062-0-4″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1984″ text=”\u2022 First prize sugar art pieces in Roanne
\n\u2022 First clerk in the PILATI pastry shop in Roanne”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424970374-0-2″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1983″ text=”Obtaining the C.A.P. Pastry chef”][\/nectar_icon_list_item][nectar_icon_list_item icon_type=”icon” title=”List Item” id=”1623424993481-0-0″ tab_id=”1623424384669-9″ icon_fontawesome=”fa fa-chevron-circle-right” header=”1981″ text=”Beginning of apprenticeship in the pastry shop CHATEAU – GROISON in Montceau les Mines”][\/nectar_icon_list_item][\/nectar_icon_list]
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