Clémentine Dijoud

Clémentine Dijoud has a diverse work experience in the culinary and food industry. Clémentine started their career as an intern in the culinary and pastry section at Christian Tetedoie Restaurant. Clémentine then worked as a pastry cook and baker at Maison Christian Faure Pastry School. Clémentine also gained experience as a project manager assistant for the world pastry cup at GL Events. Clémentine further worked at Ecotone as a food product manager, where they were responsible for data analysis, qualitative research, and culinary developments. Clémentine later became a field sales manager at Ecotone, managing a portfolio of clients in Lyon. Clémentine then joined Potager City as a product development manager, where they focused on developing weekly fruits and vegetables baskets fresh from the farm. Currently, they work as a culinary product manager at Milano Vice.

Clémentine Dijoud has a diverse education history in the field of culinary arts and hospitality management. Between 2012 and 2014, they attended Institut Lyfe (Ex-Institut Paul Bocuse) where they obtained a Bachelor's degree in Culinary Arts and Hospitality Management. During this time, they likely studied subjects related to culinary arts and hospitality management.

In 2014, Clémentine also obtained a certification in "Cuisson sous vide" from CREA - Centre de Recherche et d'Étude pour l'Alimentation, although the institution from which they obtained this certification is unspecified.

In 2015, Clémentine returned to Institut Lyfe and pursued a Master's degree in Culinary Leadership and Innovation. Clémentine'sstudies likely focused on culinary innovation and development, analysis marketing, and leadership. Clémentine completed their Master's degree in 2017.

In 2016, Clémentine briefly attended the University of Stavanger, where they pursued a Master's degree in Culinary Leadership and Innovation with a specialization in Applied Social Science Research Methods - Culinary Leadership (Institutional Catering). It is unclear whether they completed this degree, as the end year is listed as 2016.

During the same year, Clémentine also attended Haaga-Helia University of Applied Sciences and pursued a Master's degree in Hospitality Management, with a focus on Hospitality Service Design and Hospitality Brand Design.

Overall, Clémentine Dijoud has a strong educational background in the field of culinary arts, hospitality management, and culinary leadership, with a mix of bachelor's and master's degrees from notable institutions.