After learning his skill as a pâtissier in such hallmarks of Parisian cookery as the Intercontinental, Dalloyau and Ritz hotels in Paris, Marand then went on to become a professor at the world famous Lenôtre pastry school in France – and then later the technical manager for the creation of its international franchises.
He has won the Gold Medal in the Charles Proust contest, awarded by the City of Paris, and is the co-author of several books in the “Ecole Lenôtre” series and. Since 1998 he has served as an international technical advisor with Barry Callebaut and is the co-inventor of “Mycryo”, a revolutionary new cocoa butter in powdered form.