After getting his CAP qualification with a specialization in pastry-making, Jordan joined Valrhona in 2014. He worked in the hand-crafting department for three years, where he perfected his chocolate bonbon technique (specifically using framing and Knobel machining methods). In 2017, he joined the team of pastry chefs and instructors at L’École Valrhona’s Cité du Chocolat so that he could pass on his pastry- and chocolate-making expertise to the general public. He would spend almost five years exploring his love for teaching and sharing his knowledge with others.
In March 2022, he was ready to explore new horizons and pass on his skills to his peers, so he joined L’École Valrhona in Tain l’Hermitage as a chocolatier and instructor.
