research & development
Sept. 17- Oct. 18
1 year 2 months
As R&D assistant of Alexis Revidat, this experience allowed me to evolve and to improve my skills, to test my creativity and explore new ways of conception, combination and lay out.
Throughout the year, our duo created over than hundreds recipes for the Winter and Summer Menu of Fauchon Reception, and specific culinary animations to meet customers's requests, working on scenographic and aesthetic aspect.
Fauchon Reception, Caterer
Reference : Alexis Revidat, R&D Chef, firstname.lastname@example.org
SOUS-CHEF - Restaurant LA LIBRAIRIE, Paris 16ème
Mise en Place and service
COMMIS CUISINE - LA GUINGUETTE D'ANGÈLE, Vegan Caterer, Paris 14ème
April 2015 - August 2015
DEMI-CHEF DE PARTI GARDE MANGER - HOTEL BANKE, Paris 9ème
Mise en place & Service
COCKTAILS & MIXOLOGY
Animaux Bars, Cocktails bars & Event
January 2019 - January 2020
6 months behind the bar - 6 months in organisation of events
Opening of ''La Loutre'' in January 2019, third bar of the company.
Knowledge of different family of Alcohol and classics cocktails
Mastery of the different bar techniques.
Mixology and cocktails creations for events (Dior, Cointreau, Rhum Charette, Givenchy...)
Reference : Lucas Peter, Event Director, email@example.com
Research and creation of six cocktails to promote the new range of Schweppes Premium Mixer,
on the theme «Unexpected day-to-day ingredient».
Combining bar & kitchen skills, cocktails and mocktails made of beetroots, celery, chickpea, rocket or balsamic vinegar...
Shooting for Villa Schweppes, IDZ Prod
Reference : Camille Ruby, Head of Production, firstname.lastname@example.org
OTHER WORk EXPERIENCES
Summer season 2017
Mise en place and service
Extras - Banqueting
Demi-chef de Partie
First experience in brigade
In charge of the mise en place, service, room service, and staff meal.
Responsable of Stand
Fattoria La Massa, Italy
Tasting and communication about the winery and its owner Giampoalo Motta
2014 & 2015
President du Sénat New Year's vows reception
Scientific Bachelor Degree
Saint-Hilaire High School, Paris 13th arr., 2014
BTS Hotel and Catering Industry
2 years vocational diploma in Culinary Art
Albert de Mun Hotel School , Paris 7th arr., 2017
Licence in Culinary Design
Duperré - National Superior School of Art
Paris 3th arr., 2018
F R E N C H
E N G L I S H
TOEIC Results : 900/990
I T A L I A N