Meilleur Ouvrier de France for Cooked meat and Catering
Professional and academic experience:
Apprentice chef at the Mas D’Huston hotel and resort in St. Cyprien (southwestern France), then joined the Relais et Châteaux group before taking on summer positions in Port Grimaud and St. Cyprien as well as winter positions in the ski resorts of Flaine and Méribel as a chef.
1990: sous-chef at the Mas des Arcades (hotel/restaurant in Perpignan) and Le Baroque in Claira, a town in southwestern France.
1995: Acquisition of a butcher shop in Ponteilla (66), set up of banquet and catering service.
2007-2011: Participation in competitions, including 2008 winner of the Gout et Santé award (encouraging healthy eating), Stars et Métiers winner for commercial and artisanal innovation.
Ad hoc positions with the Chamber of Professions in Perpignan (66) practical arts education; culinary arts certificate (Brevet de maîtrise cuisine); certificate for cooked meats and catering; Meilleur Ouvrier de France for cooked meats and catering.
Practical arts trainer at CEPROC (culinary arts institute), Olivier Bajard International Pastry School.
Practical arts trainer at CEPROC (corporate classes).
Consultant for a brewery: hiring for kitchen positions, menu design, management.