[2] While apprenticing at the local shop, he attended pastry courses one week per month in Vincennes, Paris.
[2] He continued to mentor apprentices at the ENSP, a national pastry school in Yssingeaux, France.
[3] While doing a demonstration as a guest in Las Vegas in 2004, The Four Season's offered him a position as their pastry chef.
The St. Regis Monarch Beach Resort in Dana Point, CA became his next destination as he held the title of Executive Pastry Chef there.
[6] Tréand has been a guest chef at the following institutions:[2] He has teamed up with the Chicago School of Mold Making to create a line of professional silicone mats for sugar and chocolate work.