 |
| °æ·Â»çÇ× |
| 2004 W.P.T.C-world
pastry team championship(¶ó½ºº£°¡½º ¼¼°è Á¦°úÆÀ èÇǾð½Ê)
Çѱ¹´ëÇ¥¼±¼ö |
| 2003 öž »ê¾÷
ÈÆÀå |
| 2003 ½ºÀ§½º ¼Ä°¥·»
Á¦37ȸ ±¹Á¦ ±â´É¿Ã¸²ÇÈ (37th Worldskills) Á¦°úºÎºÐ µ¿¸Þ´Þ |
| 2003 ÇÁ¶û½º ¿ùµå
Æä½ºÆ®¸® ÄÅ (8eme Coupe du monde de la patisserie)
|
| ........¾ÆÀ̽ºÄ«ºù,
¾ÆÀ̽ºÅ©¸² ÄÉÀÌÅ©ºÎºÐ Ưº°»ó ¼ö»ó (Prix special glace tailee) |
| 2001 SIBA Çѱ¹´ëÇ¥¼±¼ö
¼±¹ßÀü 1À§ |
| 2001 ÇÁ¶û½º Grand
Prix de la gourmandise ´ëȸ ¼ö»ó |
| 2001 ÇÁ¶û½º Challenge
des Mains d'or ´ëȸ 1À§ |
| 2001 ÇÁ¶û½º ¸®¿Ë
Ecole Hotelier Francois Rabelais Á¹¾÷ |
| 2000 ÇÁ¶û½º ÆÄ¸®
·¹½ºÅä¶û µðÀúÆ® èÇǾðÀü |
| ........(Championnat
de France des Desserts de Patissier en restaurant)
°á½ÂÁøÃâ |
| 2000 ÇÁ¶û½º ±¹¸³
Á¦°ú ÀÚ°ÝÁõ C.A.P (certificat d'atitude professionelle)
ȹµæ |
| 1999 ¿µ±¹ Downside
school Á¹¾÷ |
| * KBS ¾ÆÄ§¸¶´ç Ã⿬ |
| * KBS ±èµ¿°ÇÀÇ Çѱ¹ Çѱ¹ÀÎ Ã⿬ |