Stéphane Leroux

• International instructor and consultant, Stéphane Leroux is a reknown Confectioner and Chocolate maker.

• He won several prestigious awards, such as Meilleur ouvrier de France Pâtissier Confiseur in 2004, bronze medal in 2002 and vice Word Champion in 2004 at the World Pastry Team in Las Vegas.

• Stéphane also wrote different books, "Matière Chocolat" in 2008, "Le Praliné" in 2013 and "Bleu Chocolat" in 2018. He's also a technical advisor at Belcolade