A SUMMARY OF MARC DUCOBU’S CAREER
Once his studies at CERIA completed, Marc Ducobu entered Wittamer in Brussels where he did his training during three years.
He continued his studies at Espagne, Deballeul and other famous pastry shops.
In 1994 he left Mahieu to take the position of head pâtissier at the Nile Hilton in Cairo. He was in charge of the creation of a pastry shop in the lobby as well as the training of the hotel staff regarding the european pâtisserie and the opening of a chocolate shop. He was, at the same time, in charge of the hotel's four restaurants, one of which is a gastronomical restaurant.
Sought after by the Conrad in Brussels as the second chef, he returned to Belgium.
In 1997 he was in charge of the pastry division at Mont Royal and continued with the post of head pâtissier at Vattel for the conception and opening of their new shop.
In 1998 he was in charge of pastries and ice-creams at Saint Aulaye, a French pastry shop in Brussels.
From 1992 to 2002 he was the head of the chocolate atelier at Mahieu.
He started his own company in 2003 at 8 rue François Libert, in Waterloo - a pastry, chocolate and ice-cream shop.
1991 George Boute (theme THE WEDDING)
1993 Euroba (theme YOUTH)
1994 Artistic merit (Free theme)
1997 Mandarine Napoléon (Free theme)
1999 Mandarine Napoléon (Free theme)
1st prize for the decoration
2001 Le Prosper Montagnier
Competition sponsored by Callebaut. At the moment Marc Ducobu works with this company as demonstrator and teacher.
This prize allowed Marc Ducobu to obtain for life the prestigious title of AMBASSADOR OF THE BELGIAN CHOCOLATE.
January 2003 World Cup of Pâtisserie in Lyon
Conception of three items: sugar, ice-cream and chocolate as well as the composition of a dessert on a plate, an ice-cream dessert and a chocolate dessert.
The belgian team coached by Mr Marcolini was composed of Mr P. Aubrion, Mr Van Dender and Marc Ducobu.
March 2003 World Cup of Ice-Cream in Torino (Italy)
Vice World Champions
The belgian team coached by Marc Ducobu was composed of Mr Darci, Mr Vaneh and Mr Mariman.
Marc Ducobu also participates to various events, such as The Fashion Show at the Aroma Exhibition in Heysel. The purpose of the show is to create an association between fashion designers and pastry chefs and propose the the audiance an unusual fashion show.
Since 2003 he gives most of his time to his pastry shop where you can find hundred per cent home made chocolates, Parisian macaroons, biscuits, ice-creams and desserts
You can also find during the Saint Valentine season his chocolates and throughout the summer its range of ice cream in 20 points of sale in Japan.
The pastry shop is in constant evolution as far as novelties and innovations go, especially thanks to Mr Ducobu's travels abroad (he frequently gives conferences on chocolate in Japan).
In 2008 Marc Ducobu has been elected to participate to The World Cup in Nashville (United States) which will take place in september with THE IMAGINARY as theme. The belgian team coached by Philippe Rhéau is composed of Jean-Philippe Darcin, Serge Alexandre and Marc Ducobu. The trial pieces are on exhibit at our pastry shop.
Marc Ducobu is often on the move either as member of a jury of various competitions or to give conferences. These activities give him the opportunity to offer his clients a large variety of new products.
La pâtisserie Ducobu is proud to announce that it is now in the very exclusive circle of "Relais Dessert".
Founded in 1981 "Relais Dessert International" is an international professional association of the greatest chefs pâtissiers. It is composed of 15 nationalities with 100 chefs representing it thropughout the world in order to promote "haute pâtisserie".
A praline composed of a black gold ganache (exclusive creation of three origins) perfumed with saffron
A dessert named "Le Shangaï" made of a milk chocolate mousse, apricots cooked with vanilla, rice pudding perfumed with saffron, all on a bed of chocolate biscuit and almond praliné crunch.