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Michaël Cotard

Age: 40
Works at: Cotard Chocolatier
Qualifiers: best chocolate showpiece, best Chocolate to Go concept


Michaël Cotard, happy father of four and chef-owner of Cotard Chocolatier, has participated in several competitions since the beginning of his career, including the national qualifiers for the 2013 World Chocolate Masters, at which he received the award for Best Dessert and the media award for Best Candy Chocolate. He also participated in the national qualifiers in Toronto for the 2011 World Chocolate Masters, at which he gained second place.

For a more creative chocolate outlet, Michaël also ventured into the world of fashion, teaming up with fashion designers to create chocolate haute couture for several fashion shows. Apart from Cotard Chocolatier, he is also the owner of a pastry shop on the island of Saint Pierre and Miquelon, situated in the northwestern Atlantic Ocean near Canada.

Read the report on the Canadian qualifying round.

In the words of Michaël Cotard:

Where does my passion for chocolate stem from?

I began working in patisserie from a very young age! After completing my training I decided to specialise in chocolaterie, a domain that attract me greatly. I started working at Pâtisserie de Gascogne a real reference in Montréal. After that I completed many workshops and specialisation courses at the Cacao Barry academy.

Why do I participate in the World Chocolate Masters?

This was the third time I participated in the national qualifiers for the World Chocolate Masters. This competition always pushes me further in my creativity and my passion. Our everyday work not always offers us the opportunity to surpass our creative limits as much as this competition does! It is a really rewarding challenge and my customers are really proud of me!

How do I prepare for the World Chocolate Masters?

My last few preparation days are all about practicing the little details of the different competition assignments.

How do I plan on convincing the jury?

What is important to me is to follow my taste and that my creations reflect the extent of my passion for chocolate. This is the way others will see and taste my art.

What do I hope to learn from this experience?

By meeting other candidates, judges and other professionals from the world of chocolate, this experience will prove to be a big exchange of visions and interpretations of people who share the same passion. And to be a better professional!