The final goal of my work is that my clients will really enjoy the experience of eating in the restaurant I am chef.
For that it's pass by the understanding of my clients and making of menus and dishes accordingly.
The selection and training of my staff is most important point as well as the selection of products.
Them we can cook with pleasure for our guest satisfaction.
chef de cuisine
From April 2013
Develop a French restaurant concept with emphasis on art deco 1920th
Thermaleo Szczawnica Poland
September 2012 - April 2013
- over all in charge of the culinary development of 2 hotels, 1 theatre and 3 restaurants.
- build equips for several outlet either with existing staff or new ones
- bring up staff skills and experience mostly from scratch
- review of food products training of purchasing persons
- strong support for cost control
- open of the theatre & attached facilities; restaurant with cuisine ZEN
- implement a 'French cafe style' menu for a busy restaurant
- actualisation of menu of 5 stars small luxury Hotel
- work on several banquet on divers level
September 2002 - August 2011
Creating all menus: idea, content, design. Italian, Spanish, middle east cuisine.
Working with numerous catering activities for up to 1600 guests.
Directing a team up to 22 chefs, focusing on high quality and creativity.
Training employees, to achieve and maintain high standards.
Implementing procedures: HACCP bases, usage control and purchasing.
Sourcing Importing and integrating new or rare products into dishes.
Calculating forecast, payroll, cost and selling price of menu items.
Listed in the Guide Michelin European cities 2009 / 2010 / 2011 / 2012
Placed the restaurant within the 10 best places in Warsaw
Food - Fooddys – Foodies – Fooddis - Fouddis
Type: Grocery Store-Market, home-style restaurant & culinary institute
• Look Grab and Enjoy: Culinary Experience!
• Fresh products, Fair food, Al fresco cooking.
FOUR IN ONE CONCEPT:
• Foodees Market: Fresh selected, original seasonal and exotics products. Choose, cash, pack and bring home from our selection from fine wines to fine ingredients.
• Foodees Restaurant: Fair creative food cooking. Select your products, give instruction to our chefs and enjoy you own creation in our dinning place.
• Foodees Catering: Fast and freshly prepared, Takeaway the food you just ordered to treat your guests. Choose pickup unpack and enjoy the party!
• Foodees Institute: Form your skills in cooking with us. Register and you will know how to select the best ingredients, the bases of being a chef and the multi-ethnic restaurant creative cooking.
Idea: The «Foodee» concept raise up culinary senses.
A Foodee :
• Like to know from where his olive oil came from.
• Makes 100 km to reach his favorite restaurant
• Always ask how and with what is it prepared.
• Only order fresh catch.
• Always choose the chef recommendation.
• Change a visit to the market to a pleasure trip.
• Is driven by aroma to select his ingredients.
• Like to cook at home.
• Always order wine to compliment his dinner.
A place to BUY, TASTE and LEARN, “Wines & Dine” experience.
The Foodees place generate the feeling on being in a modern European seasonal open market with several thematic counter where a Foodee can find a large range of solutions to agreement home meal or a celebration.
Not only selling raw, half prepared and ready to go fine products, wines and other delicacies on the spot, the place provide the opportunity have them prepared according to whishes & creativity by the Foodees Chefs, leaving free choice to bring them home or enjoy in our Foodees LivingRoom.
The decorum is eclectic it means that within a clear white opalescent background, There is a well organized multi-ethnic market place, a place for kids to play, several thematic home style dinning rooms within the same restaurant roof, salon with TV and home style bar.
The concept Foodees Freshness is based on the promise to eat like in a restaurant market place in like-home environment. Clients make they shopping between mouth-watering stalls, chatting with staff and choosing from a large variety of fresh, first quality products. They listen to the crisp noise of the pan and enjoy the aroma of fresh baked bread. Look how the pyramid of fresh fruits became fresh squeezed juice and have the opportunity to see in live show the preparation of they own creative dinner.
The recommended surface area is from 600 to 900 square meters extendable.
• 30% is allocated to the technical operation: Foodees Institute
Receiving, storage, basic preparation area and packing. Classroom, meeting-rooms. Personnel & student premises. Administration office.
• 40% allocated to pure operation: Foodees Market
The market place, cooking area and bakery. The selling points
• 30% allocated to the living area: Foodees LivingRoom
Dinning room, salon, kid’s pay ground, sanitary.
An all day open market with everything available from seasonal to imported fine products with an emphasis on epicurean rare food, seafood, ingredients from the all Mediterranean and an oriental-exotic touch, you name it. Walk around in the stalls look, smelt, touch, enjoy the most exiting experience of shopping Foodees.
Areas in the market are thematic and well adapted to as close as possible as it look like authentically in respective counties: Souk, Wet market, Provencal market etc.
The market is also set to have inter-reaction in culinary matters a per example a library where Foodees can consult cooking and Foodees related books, chefs, doing demo on standards basis and vendors trained to talk with passion about food. Selection of cooking related materials and equipment also available on the spot.
Products are identified according to the following pattern:
• Usual name of the products. (in different languages)
• Price by kg, pieces or 100g
• Name and address of the manufacturer, distributor; packager
• Country of origin.
• Quantity net, in metric unit.
• List of ingredients in order of decreasing importance (weigh)
• Nutritional informations
• Usage tips and cooking recommendations
Foodees is in association with societies like Gerber, Pampers, and fisher prices, specialized in baby products and accessories.
Propose a selection of fresh products specially designed for babies,
Catering products are extension of the Foodees market as 30% of the products on sale are ready to use. A section is specially designed to provide instant or planed solutions to client’s catering needs.
Most products are home made and always reflecting the highest standards of quality and freshness.
“To provide our Foodee guest with the most home style-life, relaxing environment. Creating a family oriented atmosphere with a touch of eclectic exotic feeling, where they can enjoy living and eating”.
You are a Foodee, you like’s fresh original products you like them all fresco you want to make sure of what is in your plate. Then you need a place to enjoy them: the Foodees LivingRoom:
The livingRoom are home-style thematic dining rooms, blended with sofas, standing bars and hiding areas. The place offers market view and open up to a covered terrace café patio. The atmosphere is one of casual elegance with a cozy area, courtyard, semi-private home dining room and softly lit lounge bar.
The Living Room is also a versatile function venue, accommodating up to 180 guests seated or 250 guests cocktail style.
The Living Room is housed in the semblance of what was once a ballroom hotel lobby and has been fitted under the cover of a high, light roof with an array of both local and national lighting and eclectic furniture specifically selected to create the ambience. The different dining rooms found in the Living Room challenge traditional thinking, inventing new fields to play in. You will find your place whether it is to lounge, or to experience new sounds or to secret yourself away in its many hiding places.
Although housed in the same building as the market and the institute, The Living Room is a separate dining place where you will discover refined chilled sounds and custom lounges to sink into.
The Living room is furnished the way it's called. If there is no place left you can have some food and drinks and sit either at the bar, in the lounge or at the entrée on some big couch while you are waiting for you food
Foodee baby Room
Foodees provides specially designed baby’s room where parents can give baby care. The equipment: Changing tables, baby chairs, baby sized furniture, play ground and other accessories are available on the premises including specialized areas where clients can reheat either baby bottles and food.
“To share with other the pleasures inspired by the simple excellence in food and wines. To transfer the motivation of being a creator, providing the skills and knowledge necessary to encourage and inspire students in achieving they goals. To deliver learning strategies that’s blend gastronomic expertise and industry know-how, towards profitable culinary solutions”.
The institute objective is to provide qualification, skills and knowledge to those who are interested in the culinary arts.
At the professional level, we prepare students to gain a through knowledge of the culinary field. The teaching methodology emphasizes in hands-on courses, which will lead them to acquire the necessary skills to be certified as professionals in the culinary industry.
At the amateur level, we train peoples to develop certain specific skills proposing a large range of short hand-on thematic specialized courses.
Sample of programs:
The following is a sampling of the training included the Culinary programs offered by the Foodees Institute:
• Professional cooking 1350 hours
• Contemporary cooking 535 hours
• Basic preparations
• Basic cooking methods
• International Cuisine
• Mediterranean Cooking
• Modern Sauces and stocks
• Soups and amuse bouche
• Hot appetizers
• Cold appetizers
• The making of Sushi
• Sweets delicacies
• Fruit and vegetable carving
• Facility (table, buffet) design
• Wine knowledge & tasting
• History of Culinary Arts
Training Duration: Total 1520 hours
To develop the students knowledge, skills and attitudes required to makes good usage of cooking tools and equipment in a safe manner; to select appropriate cooking techniques; to prepare basic food items such as fruits, vegetables, meats, poultry, game, fish and seafood; to make soups, basic sauces, basic dough, pastries, hors d'oeuvres and entremets and showpieces for buffets; to prepare and serve various menus such as breakfast, set menus, à la carte and buffets.
1. Secondary School Diploma.
2. Age: Be at least 16 years of age and have earned the Secondary IV credits in language of instruction, second language and mathematics or have been granted recognition of equivalent learning
3. Age: Be at least 18 years of age upon starting the program and have the functional prerequisites prescribed.
Targeted career: Chef, Cook
Assistant chef, banquet chef, chef de cuisine, chef de partie, cold foods chef, entremetier, executive chef, executive sous-chef, garde-manger chef, head chef, saucier, second chef, sous-chef,pecialist chef.
Nature of work:
Chefs and cooks are responsible for preparing meals that are pleasing to the palate and the eye. Chefs are the most highly skilled, trained, and experienced of all kitchen workers. Although the terms chef and cook are still used interchangeably, cooks are less skilled. Many chefs have earned fame for both themselves and the establishments where they work due to their skillful preparation of traditional dishes and refreshing twists in creating new ones.
Code Module title Hours Units
F101 The Trade and The Training Process 10 1
F102 Hygiene and Safety 20 2
F103 Tools and Equipment 30 2
F104 Communicating in the Workplace 10 1
F105 Menu concept Planning costing 45 3
F106 Attitudes, Habits and Behavior 15 1
F107 Organizing and Managing Kitchens 30 2
F108 Cooking Techniques 15 1
F109 Basic Culinary Preparations 90 6
F110 Soups 45 3
F111 Basic Dough, Pastry and Batter 60 4
F112 Fruits and Vegetables 45 3
F113 Meat, Poultry and Game 90 8
F114 Fish and Seafood 80 5
F116 Appetizers 80 5
F117 Pastries 60 4
F118 Entremets 45 3
F119 Mise en Place and Service; Simple Menus 90 6
F120 Mise en Place and Service; Breakfast 60 4
F121 Mise en Place and Service; Set Menus 90 6
F122 Mise en Place and Service; A la Carte 90 6
F123 Culinary Decoration, assemblage 45 3
F124 Mise en Place and Service; Buffets 45 3
F125 Introduction to the Work Environment 320 7
F126 New Developments in the Trade 10 1
Total: 1520 hours
Training Duration: Total 525 hours
To give students, the necessary tools to become familiar with the evolution of cooking and training process. Apply concepts in food science. Use new-technology equipment. Become accustomed to search for new ways of presenting food. Compose contemporary menus. Develop skills needed to prepare new and original dishes using regional and imported products. To develop, prepare and serve: Contemporary menus, market-fresh cooking dishes, plated desserts and regional cuisine.
Professional Cooking or equivalent
Practice a trade or occupation related to the program of study.
Nature of work:
This unit group includes various types of chefs who plan and direct food preparation and cooking activities and who prepare and cook meals and specialty foods. They are employed in restaurants, hotels, and other similar establishments.
Number Course Name Hours Credits
F201 The Evolution of Cooking 30 2
F202 Concepts in Food Science, Molecular cooking 30 2
F203 New-Technology Equipment 30 2
F204 Food Presentation: Searching for Models 30 2
F205 Exotic Fruits and Vegetables 30 2
F206 Delicatessen Meats 45 3
F207 Dishes Made with Regional and Imported Products 90 6
F208 Modern Menu Planning 30 2
F209 Plated Desserts 30 2
F210 Market-Fresh Cuisine 120 8
F211 Regional Cuisine 60 4
Qualifications & Certifications
BEP option cuisine
lycee paul arene sisteron