2008
Mercure d'Or for the best innovation and quality business in France.

Chevalier dans l'Ordre des Palmes Académiques (National Government Award for the education) 

2007
Coq d'Or awarded by the Guide of the Gourmands. 
One of the Best Chocolate makers of France.  

Member " Disciples d'Auguste ESCOFFIER" which value the quality of the gastronomy generally by the quality of products

2006
Member des Toques Blanches du ROUSSILLON which groups together the best tables of the department

2005
Ecole Internationale de Pâtisserie is funded.
Olivier BAJARD teaches Professional trainings short or long and for the food lovers.

2002
Manager of the French Team for the World pastry Team Championship in Las Vegas in U.S.A.

1996
Regional Trophy for the Best Pastry Chef awarded by the Guide CHAMPERARD

1995
World Champion in Pastry – Chocolate – Confectionery – Ice Cream Making – Milan in Italy.

1993
Meilleur Ouvrier de France Pâtissier. (National Government Award for Best Craftsman in France)

1992
First Prize for Tasting and Artistic showpiece – Angoulême in France.

1991
Nominated for the Etienne THOLONIAT Trophy.
Second Prize in the french Team for the World Pastry Cup - Lyon in France.
Third Price in the French Championship for Artistic Ice Sculpture – Evry in France.

1990
First Prize for Tasty and Artistic Ice Cream – Valence in France.
First Prize for Artistic Ice Sculpture – Romorantin in France.
Third Prize in the Charles Proust Awards for Artistic Showpiece and Desserts – Paris in France.
Pastry Chef at BAJARD’shop family - Poitiers in France.

1989
First Prize for Desserts in Tasting, Petits Fours and Artistic Showpiecce - Lyon in France.
Master’s Certificate in Pastry- Making – Grenoble in France.
Young talent of the year of the city of Poitiers.

1988
First Prize for Desserts Tasting and Artistic Showpiece – Annecy in France.
Pastry chef - Pâtisserie LAROCHE – Grenoble in France.

1985
First Prize For Desserts – Tasting and Artistic Showpiece - Néris-Les-Bains in France.

1984
First Prize Artistic Showpiece - Roanne in France.
Pastry Craftman to PILATI’s shop - Roanne in France.

1983
Certificate of Professional Education in Pastry-Making – Chocolate – Confectionery – Ice cream. 

1981
Chateau's Pastry in MONTCEAU LES MINES - France.