Having successfully completed his studies in Pastry, he went on and perfected his skills by working in prestigious establishments in France, under three Meilleur Ouvrier de France (M.O.F) where he developed a deep passion for Pastry and Chocolate Art.
This passion, coupled with a constant quest for perfection and Excellence has earned Jerome many accolades, including two first place awards in sugar artistry and a second-place award for artistry at Chocolat by Pascal Caffet competition in 2006, first place for tasting selection at the Salon du Chocolat in Paris, semifinalist at the 2007 Meilleur Ouvrier de France competition, and crowned Top 10 Pastry Chefs in the at the Dessert Professional competition, to name a few.
His Professionalism and enthusiastic way of working, made him a popular teacher in the profession since 2001, notably at the Superior National School of Confectionery and Pastry in Yssingeaux, France and later at the Bellouet Conseil School – a highly esteemed Parisian school for the art of Chocolate and Desserts.
In 2008, he decided to move to the United States where he was offered the opportunity to open the new Chocolate Academy for Barry Callebaut in Chicago. His expertise and devotion to perfection, led him to build and develop the new generation of American Pastry Chefs and Chocolatiers at his Academy for over a decade, while pursuing research and development with the leaders of the Chocolate Industry, with unparalleled devotion, professionalism, and humility.
In 2019, Jerome started his own Company “A LA FOLIE” outside of Chicago, offering a unique pastry and chocolate universe, driven by his passion, quality products and precision techniques.
The French Chef’s philosophy is based on the marriage of artistic aesthetic, delicate textures, and impeccable taste, triggering the senses of art lovers, arising pure emotions and sumptuous pleasures.
Excellence-driven, he is eager to share his vision as he keeps redefining the boundaries of creativity, skillfully crafting masterpieces with finesse, technique, and best products coupled with formidable and continuous research.
Connected by their creativity, their passion for artistic beauty and their commitment to preserving savoir-faire, they began crafting together their first project. The result of the first collaboration: The INTUITION Collection, an exclusive range of fine Colored Cocoa Butter composed of 28 refined and enticing colors that expresses the hues of natural flavors to beautify the creation of the most demanding chocolatier.
Both brands have brought to life a unique concept where chocolate and artistry meet – an avant-garde collection reinventing the codes of chocolate and colors.
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