PROFESSIONAL SKILLS

research & development

in cuisine

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.

R&D ASSISTANT 

Fauchon Reception, Caterer  

Reference : Alexis Revidat, R&D Chef, arevidat@fauchon.fr

OTHER EXPERIENCES 

 

EXTRAS 2020

SOUS-CHEF - Restaurant LA LIBRAIRIE, Paris 16ème

Mise en Place and service 

COMMIS CUISINE - LA GUINGUETTE D'ANGÈLE, Vegan Caterer, Paris 14ème 

Production 

April 2015 - August 2015 

DEMI-CHEF DE PARTI GARDE MANGER - HOTEL BANKE, Paris 9ème 

Mise en place & Service 

Staff Catering

Interns Management 

COCKTAILS & MIXOLOGY

BARTENDER

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, lucas@animaux.bar

May 2019 

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, camille.ruby@webedia-group.com 

OTHER WORk EXPERIENCES

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Barmaid

Summer season 2017

Mise en place and service

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Head Waitress

2017

Extras - Banqueting

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Demi-chef de Partie

Garde-manger

2014

First experience in brigade

In charge of the mise en place, service, room service, and staff meal.

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Responsable of Stand

Fattoria La Massa, Italy

2014

Tasting and communication about the winery and its owner Giampoalo Motta 

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Waitress

2014 & 2015

President du Sénat New Year's vows reception

EDUCATION

Scientific Bachelor Degree

Saint-Hilaire High School, Paris 13th arr., 2014

BTS Hotel and Catering Industry 

2 years vocational diploma in Culinary Art 

Valedictorian Ile-de-France 

Albert de Mun Hotel School , Paris 7th arr., 2017

Licence in Culinary Design

Duperré - National Superior School of Art 

Paris 3th arr., 2018 

languages

F R E N C H

Native

E N G L I S H 

Professional Skills

TOEIC Results : 900/990

I T A L I A N

Professional Skills