Chef creative, passion for food ( french, international ) mix both with style .
I'm a french chef in south of France Avignon, with 5 years experience on river cruise like executive chef relief , cordon bleu chef barge 6 stars on a loire river and the last 2 years Cooking class chef for 5 stars luxury travel company.
My CV Is update I've worked for Scenic this year ( saphire Avignon)
.I'm expert about french food and I'm looking for new opportunity to improve my creative mind and cooking alone very special meals every day.
I'm quite good about communication too ( around 2300 passengers in my cooking class)
My menus turn around typical French bistrot recipes, New French bistrot, fusion food.
Example Ratatouille : poêlée minutes of seasonal vegs with home made olive oil( herbs infused 5 days minimum), red wine, bacon and goats cheese, home made fougasse on a top.
Daube provencale cooked in two times 1h30 in two days with home made beef jus ( bones roasted, carotts, etc..)
Couscous de saumon ( smoked salmon on a top with safran bread almonds crumbs. Veg cooked 2 hours and mixed to get special jus( concentrated..)
Home made with brioches French toasts and strawberries,
Pineapples roasted and caramelized in olive oil with pistaccio cream and puff pastry caramelized, ganache Nutella passion fruits..
With me is Christmas in July every day, never boring, never the same, your crew they're will love me and your passengers will gave you the best rating about food experience.
Passengers loves talking to me, I 'm not shy at all.
My level pastry is like pastry chef in a 5 stars ships
I don't have Stcw but I'm the chef you need.
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