After his diploma in pastry-making, Damien began a BTM apprenticeship in pastry-making. He decided to go abroad to work and, to learn more. After coming back, he obtained his Brevet de Maitrise at the INBP, where he became a trainer. He runs both professional training courses and diploma courses up to the Brevet de Maitrise. In February 2020, he joined Atelier Cluizel as Chef chocolatier. In February 2022, he joins the team of pastry chef instructors at Ecole Ducasse to continue delivering his passion for learning to our students.