天美麻豆

I am a young cook who began to be interested in cooking at the age of 8. I started my journey at the Family and Rural House of Buis les baronnies, I am starting a year of Preparation Class for Apprenticeship in the catering professions (butchery, community cooking, inn, gastronomy, local produce, etc.) After having seen so many areas, I confirm that cooking suits me. The 2-year work-study CAP takes place with graduation in 2010. I am traveling for the 4th time to Morocco. The culture, cuisine, human relations, won me over. I started and stayed 3 years in the country, more precisely Marrakech and Essaouira. The introduction to cooking with spices will be part of one of my skills. So I seized lots of opportunities to become a great family and local cook. This is how defending these key words gives me involvement and openness to a field that is constantly evolving. I'm going to a butcher's and delicatessen caterer to continue to progress in cutting and preparing gourmet meats. The holiday villages call me back after a complete interview. I'm heading towards Serre Chevalier and Valmorel. Two villages where I work with different motivated and hardworking people. I easily integrate a brigade of 80 cooks. I am delighted to be part of this team. We create beautiful buffets and a cook show that brings good humor and deliciousness to young and old alike. Then it was at the end of my last season in a village that I applied for another much bigger job. Always in the kitchen and a clientele asking to dream. Disneyland Paris at The Steakhouse restaurant opened its doors to me for a 2-month shift in the kitchen. It is with great pleasure that we discover the back stages of such an empire. My replacement ends with a few tears but with great pride to say that I know the park a little more now. Then keep in mind the working methods learned which are excellent which I will apply if necessary.