天美麻豆

Hello sir. It is with the greatest pleasure that I have the honor to respond to the advert you placed. Currently I have been a pastry chef in a 5* star hotel in French Polynesia for over a year. I'm very happy there but this is a dream that is about to come true because for me it will be a very big opportunity to work in Asia My professional background is as follows: I entered the profession in 1992 as a pre-apprentice pastry chef. In 1993 I was an apprentice pastry chef for two years to be able to pass my CAP which I obtained in 1995. I stayed in boutique pastry making for about two years, and that's where I perfected my skills in event pastry making, then later I turned to catering pastry making for a few years (plate desserts, making ice creams and sorbets, chocolates and sweets) then later I made my own dessert menus. Then I worked on a cruise ship as a pastry chef and there I want to say that that's where I learned to cope with the hazards of deliveries. Small negative point I want to say is my English (school basis), and the bakery I did that a very long time ago. Sincerely sebastien lorentz Hello sir. It is with the greatest pleasure that I have the honor to reply to the message that you spent in the hotel industry. I am currently pastry chef in a 5* star in French polynesia for more than a year. I'm very good, but this is a dream that is about to realize because for me it will be a very big opportunity to work. My professional course is as follows: I am back in the business in 1992 as a pre apprentice pastry chef. In 1993 I am an apprentice pastry for a period of two years to get my cap I got in 1995. I stayed in the pastry shop for about two years, and this is also what I perfected the pastry event then after I turned towards pastry restoration for several years (plated desserts, manufacture of ice cream, chocolates and sweets) and then later I crafted my dessert cards alone. Then I worked on a cruise ship as a pastry chef and then I want to say that this is where I learned to cope with the vagaries of delivery. Small negative point I want to say is that my English (basic school), and the bakery I did that long ago.