CAREER BUILDING

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November 1989 - March 1990

COMMIS DE CUISINE - L’Auberge de la Belle Route, Nice, France

• Chef: Jean-François Issautier

• 2 stars in the Michelin Guide, 18/20 in the Gault § Millau Guide 

• Team of 10 cooks, 70 guests per day

 

April 1990 - March 1991

PRIVATE COOK - National Service, Ministry for the Armies, Paris

• Private cook of Général Schmith 

 

April 1991 - August 1991

COMMIS DE CUISINE - La Bonne Auberge, Antibes, France

• Chef: Philippe Rostang

• 2 stars in the Michelin Guide, 18\20 in the Gault § Millau Guide 

• Team of 18 cooks, 150 guests per day

 

August 1991 - February 1992

1S COMMIS DE CUISINE - L’OASIS Restaurant, Mandelieu la Napoule, France 

• Chefs: Louis Outhier and Stéphane Raimbault

• 2 stars in the Michelin Guide, 18\20 in the Gault § Millau Guide 

• Team of 25 cooks, 120 guests per day

 

February 1992 -  May 1992

CHEF DE PARTIE: ENTREMET - Le Diamant Rose, La Colle sur loup, France

• Chef: Jacques Maximin

• 1 star in the Michelin Guide, 

• Team of 15 cooks, 130 guests per day

 

May 1992 - April 1993

CHEF DE PARTIE: FISH - Le Diamant Rose (1*), La Colle Sur Loup, France 

• Chef: Marc Daniel (Former Chef from Lasserre, 3* Michelin, Paris)

• Team of 12 cooks, 130 guests per day

 

April 1993 - May 1994

SECOND DE CUISINE - Hostellerie de l’Abbaye (1*), La Colle sur Loup, France 

• Team of 10 cooks, 150 guests per day

Responsibilities:

• Elaboration of la carte and menus with Chef Stéphane Benchérif

• Elaboration of desserts card and pastry management

• Stock management and merchandise orders

 

July 1994 - February 1995

SECOND DE CUISINE - La Petite Maison Restaurant, Nice, France 

• 300 guests per day

Responsibilities:

• Stock management and merchandise orders 

• Organisation with chef for receptions and private banquets

 

February 1995 - September 1995 

CHEF DE CUISINE - Le Cadran Solaire Restaurant, Valbonne, France 

• 70 guests per day

Responsibilities:

• Purchases, stock management, elaboration of menus à la carte 

• Maintain costs (food and personnel) on level required by the employer 

• Apprentice training for the professional aptitude certificate 

• Formulate menus for special events and themes

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