Trained in pastry, chocolate, ice cream and confectionery at the Lycée Hôtelier Saint-Louis, chef Clement Raybaud has passed through one of the most important hotels and restaurants in the world. After more than 20 years in the world of pastry, the chef stands out for his excellence and team spirit. Some qualities that led him to join the teaching team of Le Cordon Bleu Madrid as responsible for the Pastry programs to transmit his master’s degree to the students of the school.