CONTACT INFORMATION:
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Date of birth: 12/06/69
in Valenciennes ( France )
Single
Permanent resident since 1994
Canadian citizen
Initial formation:
My professional studies permitted me to obtain the following qualifications:
- C.A.P (Certificate of professional capabilities, cuisine 1988 )
- B.E.P (Certificate of professional studies, cuisine 1988 )
- C.A.P (Certificate of professional capabilities, service 1990 )
- BAC pro ( High school diploma, cuisine 1990 )
Knowledge of foreigns languages:
- English, write, read and speak
- Basic understanding in Spanish
Professionals experiences:
From 1987 to 1993, I have had the privilege to work in some of these prestigious hotels and restaurants:
- Palace-Hotel in Saint-Moritz (Switzerland)
- Restaurant Le Doyen, avenue des Champs-Élysées in Paris (France)
- Restaurant Le Grand Écuyer in Cordes, at Thuries (France)
Since 1994, my arrival date in Québec:
- 1994, restaurant l'Accroche-cœur ( Saint-Sauveur ), as assistant chef
- 1995 to 1997, restaurant le Spago ( Sainte-Adéle ), as chef
- 1998, restaurant El Piccino ( Sainte Marguerite du lac Masson ), as chef
- 1998 to 1999, Quebec consultant for regional cuisine:
My work consist of elaborating recipe, make culinary demonstration, promote regional products, and supervise certain official government meals. Therefore I participate in such functions as:
* The opening of the Quebec delegation in Boston
* The festival of the grape harvesting time in Magog
* Annual gala of the foundation to fight cancer in Laval
* les fêtes gourmandes in Montréal
* the S.I.A.L food show in Montréal
- 1999 to 2001, restaurant, bakery, caterer chez Poivre ( Laval ), as chef
- 2001 to 2002, delicatessen, bakery, caterer Nourcy ( Sillery ), as manager
- 2002, restaurant après le jour ( Montréal ), as chef consultant
- 2002 to 2004, restaurant Le Tire-bouchon ( Sainte-Foy ), as chef
- 2004 Taouk le saladier ( Sainte-Foy ), as chef
- 2005 to 2006, restaurant, bakery, caterer la Farandole ( Sainte-Adèle ), as chef
- since 2006 self employed as chef consultant
Present situation:
I just finished a contract for Les Vergers Lafrance as a chef team leader for their new project of a bistro / bakery ( conception of menu, elaborating recipes, personal management, responsible for inventory management ).
I have been working for the past 3 years at Gestions culinaires André P.Moreau, as chef. My functions are to hold culinary demonstration in store at Loblaw. I also give cooking classes in their facilities and I write recipes.
strengths:
Very clean and pays attention to details
Self reliant, responsible and comfortable with the public
Hobbies:
Karate, tennis, squash, horse-back ridding music, computer, travelling
Availability:
Full time
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