Freelancer profile translated to English.
Back to original languageAbout Alice
Pastry chef in a gastronomic restaurant, after several experiences in beautiful Parisian pastry shops, I trained in styling and photography to highlight culinary art.
My recipes, original and naturally colorful, are inspired by the seasons and everything around me. A touch poetic, they aim to arouse desire and offer a different perspective on our ingredients.
What I can offer you:
- Creation of sweet or savory recipes
- Culinary styling
- Culinary photography
- Product or recipe packshots
- Ambiance photos (restaurant decor, actions...)
I support projects in their entirety, from writing the specifications to delivering the visuals, including creating a mood board, creating recipes, styling, and culinary photography (I created the recipes, styling, and took the photos for all the work presented in my portfolio).
I would be delighted to help you showcase your products through delicious sweet or savory recipes and carefully crafted photographs.
Do not hesitate to contact me to discuss your project!
French
Native or bilingual
Can work on-site
Paris (up to 50km)
Experience
- Alice MabilonCulinary and product photographer, stylist, set designerAGRICULTUREOctober 2018 - Today (7 years and 8 months)Paris, FranceI am responsible for creating beautiful images with your products, from art direction to shooting, including styling and recipe creation for the food industry.
- Maison PradierProduct ManagerAGRICULTUREOctober 2016 - November 2017 (1 year and 2 months)Paris, FranceOptimization and development of the product offering for Maison Pradier, Roberta and C Devant (Snacking Restaurants, Catering, Meal Trays)- Range management, menu renewal- Project management, from laboratory development to actual launch- Competitive analysis, trend monitoring- Menu development with chefs and production in the laboratory- Cost management, product profitability and pricing- Product and process quality control
- La Corne d'OrPastry ChefAGRICULTUREMay 2015 - October 2016 (1 year and 5 months)Grenoble, FranceCreation of a creative and seasonal dessert offering within a gastronomic restaurant- Recipe creation, technical sheet preparation- Daily production and preparation of plated desserts during services- Supply management, monitoring of hygiene rules, recruitment and training of pastry staff
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Education
- Master in ManagementAudencia Nantes School of Management2011- Master management parcours général avec une spécialisation en entrepreneuriat en dernière année. - Échange universitaire avec l'University of Cincinnati (Ohio-USA)
- CAP PastryLycée Hôtelier Belliard Paris 182014Formation en pâtisserie, apprentissage chez Arnaud Lahrer (MOF Paris) et Pierre Hermé