Cours de cuisine ( fusion asiatique ,
Àpd 52 € /h
Chef traiteur et pâtissier je vous propose des cours sur mesure adaptés à vos besoins que vous soyez professionnel ou amateur , Je propose dans mes cours une approche axée sur la créativité et la pédagogie adaptée selon le profil de l'auditeur .
Les cours au lieu dans mon restaurant siué a huldenberg à 25 minute seulement de Bruxelles
Bénéficiant de nombreuses années d'expérience je pense pouvoir fournir un cursus de qualité , ma cuisine se veut intuitive , axée sur le travail des légumes et des produits de saison , je propose dans mon activité professionnelle une cuisine de type fusion avec une forte base de gastronomie française
N'hésitez pas à me contacter pour plus d'information
Les cours au lieu dans mon restaurant siué a huldenberg à 25 minute seulement de Bruxelles
Bénéficiant de nombreuses années d'expérience je pense pouvoir fournir un cursus de qualité , ma cuisine se veut intuitive , axée sur le travail des légumes et des produits de saison , je propose dans mon activité professionnelle une cuisine de type fusion avec une forte base de gastronomie française
N'hésitez pas à me contacter pour plus d'information
Lieu
Cours chez le professeur :
- Leuvensebaan, Huldenberg, Belgique
Présentation
Chef depuis maintenant plusieurs années j’ai récemment lancer mon service traiteur et chef à domicile
Du à ma passion pour les voyages j’ ai décider de me spécialiser dans la cuisine fusion , ayant eu la chance de travailler dans un restaurant japonais j’ai pu developper un style de cuisine d’inspiration asiatique en me reposant sur les base classique de la gastronomie française apprise durant mon cursus .
J’ai également suivis une formation en pâtisserie pour pouvoir offrir à mes clients une expérience gastronomique complète de l’entrée au dessert
Ayant fait mes études en partie a l’école hôtlière de Namur , je les ai terminées à Bruxelles afin d’obtenir ma gestion et mon diplôme de chef d’entreprise
La cuisine étant un métier de transmission et ayant maintenant la possibilité d’enseigner dans mon propre atelier
Pour moi c’est devenu une évidence d’enseigner
Je n’ai pas de profil particulier d’élèves peu importe l’âge ou l’expérience De l’auditeur tant qu’il est prêt a apprendre je serai la pour transmettre
La cuisine est un métier de passion , de transmission et de sacrifice
Du à ma passion pour les voyages j’ ai décider de me spécialiser dans la cuisine fusion , ayant eu la chance de travailler dans un restaurant japonais j’ai pu developper un style de cuisine d’inspiration asiatique en me reposant sur les base classique de la gastronomie française apprise durant mon cursus .
J’ai également suivis une formation en pâtisserie pour pouvoir offrir à mes clients une expérience gastronomique complète de l’entrée au dessert
Ayant fait mes études en partie a l’école hôtlière de Namur , je les ai terminées à Bruxelles afin d’obtenir ma gestion et mon diplôme de chef d’entreprise
La cuisine étant un métier de transmission et ayant maintenant la possibilité d’enseigner dans mon propre atelier
Pour moi c’est devenu une évidence d’enseigner
Je n’ai pas de profil particulier d’élèves peu importe l’âge ou l’expérience De l’auditeur tant qu’il est prêt a apprendre je serai la pour transmettre
La cuisine est un métier de passion , de transmission et de sacrifice
Education
2007
Diploma of Secondary School Athenée Royal de Watermael Boitsfort
2012
Certificate of Competence
Provincial Hotel School of Namur, Belgium
2015
EFPME - Brussels
Training in business management - restaurant ownership – organizing banquets and special events
Diploma of Secondary School Athenée Royal de Watermael Boitsfort
2012
Certificate of Competence
Provincial Hotel School of Namur, Belgium
2015
EFPME - Brussels
Training in business management - restaurant ownership – organizing banquets and special events
Expérience / Qualifications
02/2016
Chef
Barton Fink Sprl - Little Tokyo - Brussels. (http://www.littletokyo.be/)
Checking the freshness of products at time of the delivery working shift
•
• Staff Management skills when allocating ensuring correct staff numbers for every
• Preparing dishes efficiently and competently healthy and delicious dishes based on fish, meat and vegetables with due respect for recipes, portion control and anti- waste directives.
• Cooked and served dishes and meals with respect to the menus, the diet requirements, recipes, and the portion estimation as defined, as by the control procedures the establishment
• Skilled development of pastries and the creation of dishes and new recipes
• Prepared all the pastry with complete respect for the quality standards, taste, and
presentation
Cooked and served dishes and meals with respect to the menus, the dietary requirements, recipes, and the portion estimation as defined, as by the control procedures the establishment
• Improved and preserved unique recipes and the inventory of ingredients with particular regard nutritional values and cost control
• Managing every level of staff and imparting to them the expectations of the establishment and the objectives and standards required and the work routines to be fulfilled an a daily basis
Design of menus, pricing, and special dishes to increase the turnover and customer satisfaction.
• Active involvement with the specific skill sets of individual kitchen staff. Supervising and advising to increase their individual work satisfaction. Taking disciplinary measures if and when required
• Portion and quality control
•
•
Februrary 2017 - December 2018 Raw food chef
Sprl upper organic
• Cooked and served dishes and meals with respect to the menus, the diet requirements, recipes, and the portion estimation as defined, as by the control procedures the establishment
• Work on menu define by customers with all allergic recommandation and proper adjustment regarding their wishes
Learn how to cook and prepare raw food dishes including working with nuts ,vegetables ,seeds
• Learn how to work with dehydrating vegetables to boost flavour ( like sun-dried tomatoes , eggplant) but also create food textures such as “chips”
Learn different techniques of raw food preparation
January 2019 - actual
Chef de partie
The royal cercle gaulois (https://www.cercle-gaulois.be/en/)
• Cooked and served dishes and meals with respect to the menus, the dietary requirements, recipes, and the portion estimation as defined, as by the control procedures the establishment
• Skilled development of pastries and the creation of dishes and new recipes , Prepared all the pastry with complete respect for the quality standards, taste, and presentation
• Preparing dishes efficiently and competently healthy and delicious dishes based on fish, meat and vegetables with due respect for recipes, portion control and anti- waste directives.
Preparing dishes efficiently and competently healthy and delicious dishes based on fish, meat and vegetables with due respect for recipes, portion control and anti- waste directives.
• Active involvement with the specific skill sets of individual kitchen staff. Supervising and advising to increase their individual work satisfaction. Taking disciplinary measures if and when required
Chef
Barton Fink Sprl - Little Tokyo - Brussels. (http://www.littletokyo.be/)
Checking the freshness of products at time of the delivery working shift
•
• Staff Management skills when allocating ensuring correct staff numbers for every
• Preparing dishes efficiently and competently healthy and delicious dishes based on fish, meat and vegetables with due respect for recipes, portion control and anti- waste directives.
• Cooked and served dishes and meals with respect to the menus, the diet requirements, recipes, and the portion estimation as defined, as by the control procedures the establishment
• Skilled development of pastries and the creation of dishes and new recipes
• Prepared all the pastry with complete respect for the quality standards, taste, and
presentation
Cooked and served dishes and meals with respect to the menus, the dietary requirements, recipes, and the portion estimation as defined, as by the control procedures the establishment
• Improved and preserved unique recipes and the inventory of ingredients with particular regard nutritional values and cost control
• Managing every level of staff and imparting to them the expectations of the establishment and the objectives and standards required and the work routines to be fulfilled an a daily basis
Design of menus, pricing, and special dishes to increase the turnover and customer satisfaction.
• Active involvement with the specific skill sets of individual kitchen staff. Supervising and advising to increase their individual work satisfaction. Taking disciplinary measures if and when required
• Portion and quality control
•
•
Februrary 2017 - December 2018 Raw food chef
Sprl upper organic
• Cooked and served dishes and meals with respect to the menus, the diet requirements, recipes, and the portion estimation as defined, as by the control procedures the establishment
• Work on menu define by customers with all allergic recommandation and proper adjustment regarding their wishes
Learn how to cook and prepare raw food dishes including working with nuts ,vegetables ,seeds
• Learn how to work with dehydrating vegetables to boost flavour ( like sun-dried tomatoes , eggplant) but also create food textures such as “chips”
Learn different techniques of raw food preparation
January 2019 - actual
Chef de partie
The royal cercle gaulois (https://www.cercle-gaulois.be/en/)
• Cooked and served dishes and meals with respect to the menus, the dietary requirements, recipes, and the portion estimation as defined, as by the control procedures the establishment
• Skilled development of pastries and the creation of dishes and new recipes , Prepared all the pastry with complete respect for the quality standards, taste, and presentation
• Preparing dishes efficiently and competently healthy and delicious dishes based on fish, meat and vegetables with due respect for recipes, portion control and anti- waste directives.
Preparing dishes efficiently and competently healthy and delicious dishes based on fish, meat and vegetables with due respect for recipes, portion control and anti- waste directives.
• Active involvement with the specific skill sets of individual kitchen staff. Supervising and advising to increase their individual work satisfaction. Taking disciplinary measures if and when required
Age
Enfants (7-12 ans)
Adolescents (13-17 ans)
Adultes (18-64 ans)
Seniors (65+ ans)
Niveau du Cours
Débutant
Intermédiaire
Avancé
Durée
60 minutes
90 minutes
120 minutes
Enseigné en
français
anglais
Compétences
Commentaires
Disponibilité semaine type
(GMT -05:00)
New York
Cours chez le professeur
Mon
Tue
Wed
Thu
Fri
Sat
Sun
00-04
04-08
08-12
12-16
16-20
20-24
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