A PASSION FOR CHOCOLATE

Following my passion, I started my education as a pastry chef at an early age. After graduating from the Pastry and Chocolate school in Brussels, I gained experience, which gave me a wider vision of the pastry world. 

At 20 years-old, I moved to Italy and, after a few years, I had the chance to join the team of Sergio Mei at the Four Seasons Hotel in Milan. This gave me the opportunity to travel all over the world, acquiring new experiences and working as a pastry chef in luxury hotels in Cairo, Japan, the United States and the UK.

Over the years, thanks to the collaboration with Barry Callebaut, I became more and more confident with the technology and the chemistry of chocolate. I started teaching worldwide and I realized that sharing my knwoledge was my future.  

In 2016, I create my own company “Pastry & chocadvice”. As the name suggests, I give advice, provide support & offer solutions in the world of pastry and chocolate, sharing my knowledge and unique technique. 

In a few words: “I do what I love”.

Testimonies

Kirsten Tibbals

Alexandre is a leader in our industry and has a wealth of knowledge. His unique ability to pass on that knowledge is what makes him so valuable as a teacher. Alexandre’s creations are exciting and innovative but can also be applied to large production. Any student is blessed to have been taught by Alexandre to be able to obtain a range of skills they can apply to both patisserie and chocolate work.

Jean-Pierre RICHARD

J'ai toujours apprécié le professionnalisme et l'enthousiasme d'Alexandre. Il transmet son savoir sans limites et il sait apporter de vraies solutions aux problèmes rencontrés. C'est l'amour qu'il porte à notre beau métier, accompagné de sa compétence qui conditionnent sa réussite et celles des professionnels qui lui font confiance. Etre passionné c'est bien, être passionnant c'est mieux, c'est le lot des '' Grands Pros''. Il est de ceux là.

Francesca Maggio

Ho sempre ambito ad avere nella mia Accademia un Team di Docenti di alto livello, non solo per il nome ma soprattutto per il metodo di insegnamento e la professionalità. É stata una meravigliosa collaborazione, in Alexandre ho trovato tutte le caratteristiche che ho sempre cercato in un formatore: professionalità, puntualità, metodo, ordine e pulizia, rigore, simpatia, caratteristiche non sempre scontate.

Ramon Morato

Chef Alexandre Bourdeaux is a great professional, generous and passionate about his craft, a great communicator who likes to share his knowledge through the courses and conferences he carries out all over the world.
He is a very complete professional who dominates the creative part as the most, but also possesses a great knowledge of technology and science, something that contributes a plus to his creations, as well as the respect of all colleagues in the chocolate industry.

Luca Montersino

Chi sono io per giudicare professionalmente Alexandre? nessuno! Ecco perché lo farò a livello umano, visto e considerato che come professionista non lo si discute: attento, preciso, professionale e un grande formatore, cosa che non sempre va a braccetto con il resto! Come persona invece? Simpatico, dinamico, modesto, amichevole, umile, capace di ascoltare, altra dote sempre meno presente nelle persone. Insomma ci siamo conosciuti come colleghi ma ora mi sento di dire che siamo amici, perché ad Alexandre non puoi non volergli bene!
Work with me
Contact us

pastrychocadvice@gmail.com

contact form → 

PASTRY&CHOCADVICE SCS

Alexandre Bourdeaux

Stijn Streuvelslaan, 19
1933 Sterrebeek
Belgium

V.A.T 0660.751.132.