Degrees/diplomas attained
A graduate of the professional school “Les Sorbets” in Noirmoutier
Island, France, Clement spent five years at Lenôtre in Paris as a
chocolate maker.
Professional experience
Chef chocolatier at the Wynn Hotel in Las Vegas.
Awards and competitions
He won first prize at the competition on artistic pieces in
Montargis, France, in March 2004, and received his honors diploma
at the Académie Culinaire de France in April 2004.
Motivation
"Respect chocolate as you would respect people, being creative and
original, feel it and let play with it, with all respect that is
due."
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