Camille PELÉ
Pastry Chef : 1 restaurant Trained by Éric Trochon and Omar Dhiab, Camille Pelé became head pastry chef at Matthias Marc's Substance in Paris in 2021.A latecomer to the profession, the pastry chef had initially set her sights on veterinary studies after obtaining her Bac S. "Deep down, I was a bit on automatic pilot. "Deep down, I was a bit on automatic pilot.I loved taking care of animals, but I was above all passionate about manual and creative activities. "
She gives up her vet studies for a CAP in pastry-making at Ferrandi
In high school, the young girl had envisaged a career in catering, but in a family unfamiliar with this field and where the image of the profession, often demanding of women, acted as a brake, the obstacles were many. "As I matured, I took a step back and decided to take a CAP in pastry-making at Ferrandi. It was a revelation, reinforced by my first experience in the restaurant business with Éric Trochon, at Sémilla. A small team, a family atmosphere... I loved my two periods there, interspersed with a period of further training at Ferrandi. "
With Matthias Marc, she shares the same vision of cuisine
She then joined the Restaurant (la table de l'Hôtel, in the 6ᵉ arrondissement) and then took part in the opening of Solstice, Éric Trochon's new table , in 2019."I stayed there for two years before joining Loiseau Rive Gauche, alongside Omar Dhiab. It was a great experience, but only lasted a few months before Stéphane Manigold (editor's note: owner of the Eclore group) bought the place and opened Hémicycle. It was thanks to this opportunity that I was able to join Matthias Marc at Substance, in the 16ᵉ arrondissement, another Eclore group address. "
Having worked with Jeune Talent 2020 for the past four years, the pastry chef now enjoys Matthias Marc's complete trust."We've gotten to know each other, we're the same age and share the same vision of cooking. "
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