Annie Beauregard studied pastries at the Centre de formation professionnelle Jacques-Rousseau of Longueuil. After capturing the gold medal in the baking contest at the 12th Canadian Skills Competition that took place in Halifax in 2006, the young lady, from Saint-Jean-sur-Richelieu, represented Canada during the four day competition in Japan.

The competition consisted of six pastry and confectionery events: making of chocolates, items made of almond paste (she chose animals) and a plateau of little cakes, the realization of a dessert plate as well as an entremets, and the creation of an impressive creation made of sugar, for which Annie was perfecting her talent for months.

Such challenges forced Annie to make considerable preparation. Her trainers, Françoise Normandin and Olivier Courcoux had set in place a program that allowed the 22 year old pastry chef to organize and make good use of her time once the competition began.

While waiting for her departure to Japan, Annie was training eight hours a day, four days a week to conceive different scenarios to be well prepared for the competition. All these months of preparation were worth their while since the young lady came back to Canada with a bronze medal around her neck.