Freelancer profile translated to English.
Back to original languageAbout Adélaïde
With over 10 years of experience running my own business, I have many skills in my toolkit!
I am comfortable in workshops for young and old, as well as in culinary styling, production, and event catering (cooking, logistics, service).
More recently, I also worked for the publishing department of a leader in culinary platforms with the following missions:
- Recipe development with product designers and content managers,
- Collaboration in storyboard development
- Filming step-by-step recipes as educational support for books.
I am also very involved with the association "La Tablée des Chefs France" with whom I annually lead a Culinary Brigade at the Collège Pierre Mendés France in Paris (10 Workshops).
I am available in Paris and also in the Rennes-Dinard-Saint Malo area. I can also travel anywhere in France depending on your needs.
Dedicated, responsive, rigorous, and I adapt quickly to your short or long-term projects, with good humor and flexibility!
Have a culinary challenge to take on? Let's simmer your projects together!
French
Native or bilingual
English
Fluent
Can work on-site
Paris (up to 50km), Rennes (up to 50km), Saint-Malo (up to 50km), Lyon (up to 10km), Marseille (up to 10km)
Experience
- ChefclubHead Chef Children's Book Publishing Edition 2022PRESS AND MEDIADecember 2021 - May 2022 (5 months)Paris, FranceRecipe development for children's books with product designers and content managers. Collaboration in storyboard development. Filming step-by-step recipes as educational support for books.
- POULE DE LUXE PâtisserieShop and Production ManagerRESTAURANTS AND FOOD SERVICEDecember 2015 - January 2016 (1 month)Kuta, Badung Regency, Bali, IndonesiaManagement of the sales and production team. Monitoring of production and customer orders, VIP special orders, restocking of points of sale. Launch and monitoring of production for "Year-end holidays" special creations. Quality control.
- menue.Head Chef and ConsultantRESTAURANTS AND FOOD SERVICEAugust 2013 - Today (12 years and 10 months)Paris, FranceDevelopment of recipe cards, menus, and set menus. Coordination, production, sourcing, and logistics. Creation and development of custom recipes for product launches, press days, showrooms, and trade shows. Cocktails, buffets, dinners, business meals. Catering & crafts for concerts, shows, shootings, and filming. Event street food. Private Chef. Culinary workshops for children and adults.
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Education
- CAP Pastry-ViennoiserieFERRANDI Paris2013CAP Pâtisserie-Viennoiserie
- CAP Cuisine as an independent candidate, Cuisine and related culinary arts, generalMairie de Paris au Lycée Hôtelier Bélliard2012CAP Cuisine en Candidat libre, Cuisine et arts culinaires apparentés, général
Skill set
Categories
- Other