Holder of a CAP in Pastry, Mickaël Bonnet obtained his higher education certification in "Pastry, Ice cream, Chocolate and Confectionary" and a BTM in Pastry. For over 10 years, he worked as a Pastry Chef with Guyot in Vorey in Haute Loire. He regularly followed practical training courses at Ecole Nationale Supérieure de Pâtisserie (ENSP), trained many apprentices and participated actively as a juror of exams, before joining ENSP as Chef Instructor in 2015.