Alain Dubernard

Alain Dubernard is a Professor and Team Leader in Baking and Pastry Arts at Texas Faculty. He holds a Diploma from Instituto Tecnológico y de Estudios Superiores de Monterrey (ITESM), Mexico City, and completed studies at Escuela Panamericana de Hoteleria (Hotel Management School), Mexico City.

• Professional Experience: Includes roles as Production Consultant at Pastelería Alcazar, Chef-Owner of La Balance Pâtisserie, and international stints in Paris and London.
• Certifications: Certified Hospitality Educator (CHE) and Certified Master Baker (CMB).

Research interests focus on culinary techniques, baking innovation, and hospitality education. His work emphasizes practical applications in pastry arts and food science.

• Awards: Received the prestigious Marc Sarrazin Cup (2006) with CIA team at the Salon of Culinary Art, NYC.

Led teams in product development and maintains a consultancy role in the baking industry. Author of Tortas y Tartas en la Cocina, blending theory with hands-on pastry practices.