معرفی
Marc Pauquet serves as a Chef Instructor at Özyeğin University within the Le Cordon Bleu Istanbul program, a position he has held since 2019. His role focuses on imparting professional pastry and confectionery expertise to students through hands-on culinary education.
His foundational training includes:
- Professional Bachelor degree in Pastry and Bakery Art (Meisterbrief)
- Apprenticeships at Lady Pralines in Raeren, Belgium
- Training at Café Strauch in Aachen, Germany
Pauquet's professional focus centers on chocolate craftsmanship and pastry innovation, with lifelong specialization in praline production, gourmet confectionery, and artisanal bakery techniques. His industry contributions include developing the "In Bakery" brand, creating chocolate-confectionery lines for Divan Patisserie, and establishing Barry Callebaut's Chocolate Academy in Istanbul. His teaching integrates global experience from luxury hospitality and international chocolate manufacturing.
No scientific awards were documented in available sources. As an instructor, he mentors students using practical methodologies refined during his tenure at Swissôtel The Bosphorus, Divan Group, and Barry Callebaut, emphasizing real-world application of pastry arts across cruise lines, royal establishments, and multinational production facilities.
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