ENSP brings together education, research & development, as well as offering a meeting place for the best known pastry chefs through workshops and competitions (Relais Desserts, MOF chocolatiers finals, croquembouche competitions).

His time at ENSP provided many valuable and inspiring encounters and allowed Richard to deepen his knowledge of all aspects of the profession: chocolate making (artistic pieces, candies and chocolate montage), art sugar (pulled sugar, poured, soufflé, pastillage), confectionery, desserts, pies, etc…

Richard specialised in teaching international students, and chose a pedagogy focussed on learning and mastering technical skills and knowledge, requiring rigor and perseverance.

His growing expertise led to Richard being requested to offer his first masterclasses. With the pastry shop open in Casablanca, he relocated to Slovakia for two years, combining collaboration in a local project with the development of international consulting.

Now living in France again, he defines his daily life in three words: research, travel and family. Time is now spent in his laboratory where he continually develops and refines an ever-increasing variety of creations, with family on hand to test and critique his current recipes. As well as the research process, he travels abroad for pastry masterclasses, allowing him to share and transmit his passion, passing his skills on to enthusiastic students.