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Gil Declercq is listed as Vocational TeacherChocolatier, Ice cream maker, Baker at Institut Emile Gryzon, based in Brussels, Brussels Region, Belgium. AeroLeads shows phone signal with area code 147 and a matched LinkedIn profile for Gil Declercq.
Gil Declercq previously worked as Professeur de Boulangerie - Patisserie - Chocolaterie at Institut Emile Gryzon and Owner at Quetza. Gil Declercq holds Qualification, Chocolate Maker, Ice Cream Maker, Sugar Artist from Institut Emile Gryzon, Brussels.
Originally from Brussels I have learned my basic skills in one of the best bakery & pastry schools of Belgium: L’Institut Emile Gryzon. I have then travelled to Melbourne and Sydney to learn new skills and techniques. Both cities have taught me a lot about the amazing Aussie culture and given me a different perspective on my craft. In pursuit of perfecting my skills I came back to my hometown and worked for 4 years for a M.O.F. as his Chocolate and Ice cream department supervisor. With him I learned a lot about consistency, dedication and pursuit of perfection and innovation. To fulfil my need of creativity I created my company named Quetza where I can express my way of seeing chocolate and it’s endless possibilities.Being passionate about my work I felt the need of sharing it to the next generation. Being a vocational teacher at my former school has been the perfect combination of my passions. Up to this day I am enjoying working on those two career paths. Creating and learning with Quetza, sharing and teaching at the school.
Listed skills include Chocolate, Sugar, Candy, Ice Cream, and 5 others.
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Région De Bruxelles-Capitale, Belgique
Teaching Belgium’s next generation of bakers, Pastry chefs and chocolatiers. Specialised in modern skills and traditional sourdough breads techniques.
Brussels Area, Belgium
Ittre
Head chocolatier and in charge of the Ice cream section for the Ice cream M.O.F. Philippe Rheau
Activities and Societies: Jacques Saey Sugar art Contest 1st Price (2010), Tirlemont Sugard art contest 1st Price (2010).
Activities and Societies: Jacques Saey Sugar art Contest 2nd Price & Technic price (2009),
Activities and Societies: Best European Barman Junior 2nd Price (2008), Best Balgian Barman Junior 2nd Price(2008).
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Gil Declercq works for Institut Emile Gryzon.
Gil Declercq is listed as Vocational TeacherChocolatier, Ice cream maker, Baker at Institut Emile Gryzon.
AeroLeads has found 1 phone signal(s) with area code 147 for Gil Declercq at Institut Emile Gryzon.
Gil Declercq is based in Brussels, Brussels Region, Belgium while working with Institut Emile Gryzon.
Gil Declercq has worked for Institut Emile Gryzon, Quetza, La Brioche D'Or Ittre, Belle Fleur Fine Chocolates, and Yarra Valley Chocolaterie.
You can use AeroLeads to view verified contact signals for Gil Declercq at Institut Emile Gryzon, including work email, phone, and LinkedIn data when available.
Gil Declercq holds Qualification, Chocolate Maker, Ice Cream Maker, Sugar Artist from Institut Emile Gryzon, Brussels.
Gil Declercq is listed with skills including Chocolate, Sugar, Candy, Ice Cream, Teamwork, Creativity Skills, Catering, and Cooking.
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