Freelancer profile translated to English.
Back to original languageAbout Cyrielle
My name is Cyrielle, and I am a culinary consultant and creator with over 10 years of experience in the restaurant industry. My expertise covers the development of unique gastronomic concepts, offer optimization (food cost), and product range structuring.
In parallel, I also have 5 years of experience in communication, which allows me to bring a strategic approach to each project, ensuring consistency between the culinary universe and the brand image. I work with chefs, restaurateurs, and food brands to create culinary experiences that are both gustatory and visual.
My services include:
- Development of culinary offers (ranges, recipes)
- Culinary consulting
- Cost optimization (food cost)
- Product sourcing
- Culinary styling for shoots and marketing campaigns
- Recipe and technical sheet writing
- Training of operational teams
- Market monitoring and analysis ...
French
Native or bilingual
Can work on-site
Paris (up to 50km)
Experience
- AreasOffer ManagerRESTAURANTS AND FOOD SERVICESeptember 2021 - September 2024 (3 years)Paris, FranceOffer manager, multi-brand executive chef, culinary creation, restaurant opening, offer management (food cost)
- FreelanceChef, culinary creator, culinary stylist, culinary R&D, authorPRESS AND MEDIANovember 2015 - Today (10 years and 7 months)Paris, FranceAuthor published by Editions Ducasse in 2019Head chef and culinary creator and consultant. Project and brand identity management, partnerships with advertisers (B2C and B2B) and specialized press (Web and print) (Reworld Media, Régal, 750 g, Gourmand Magazine, Tramier, Monoprix, Salon de l’agriculture, etc.)Events: Debate moderation (Salon de l'agriculture), workshops, cooking classes (individuals and companies)
- WebediaFood Offer Manager at illico FrescoAGRICULTUREJanuary 2017 - March 2019 (2 years and 2 months)Levallois-Perret, FranceCreation and management of the overall food offer, including a balanced offer with Weight Watchers (in collaboration with dietitians) (70 recipes/month)Cost and budget managementPurchasing, stock, and inventory in coordination with the purchasing department.Market monitoring and analysis: culinary research and development (trends, customer expectations, etc.)Management & trainingCulinary styling
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Education
- Master 2 Digital CultureParis Sorbonne2009
- CAP Cuisine - Adult TrainingEcole Jean Drouant2015