Freelancer profile translated to English.

Description

Plant-based chef turned consultant, I help restaurateurs and agri-food players integrate plant-based options without compromising on taste or technical feasibility. 8 years in Finland cooking plant-based and managing allergens (gluten, nuts, soy, lactose).

Industry field of expertise

Languages

French
Native or bilingual
English
Fluent
Finnish
Basic

Workplace preferences

Can work on-site

Paris (up to 50km), Amiens (up to 50km), Lyon (up to 50km), Strasbourg (up to 50km), Marseille (up to 10km)

Tolkka
Plant-based cuisine consultant
RESTAURANTS AND FOOD SERVICE
September 2024 - Today (1 year and 9 months)
Upper France, France
I assist professionals in the restaurant industry, agri-food groups, and food sector players in designing their high-value-added plant-based offerings.

In parallel, I train teams in advanced plant-based cooking techniques as well as in managing food intolerances and allergies, both in the kitchen and front-of-house, to ensure safe practices and expand culinary possibilities to reach a wider clientele.
vegan Cross-allergen management Positioning strategy Business analysis adaptability
Soupster Family
Sous Chef
RESTAURANTS AND FOOD SERVICE
March 2022 - June 2022 (3 months)
Espoo, Finland
Creation of menus with vegan and/or lactose-free, gluten-free options.
Preparation of a full buffet each day for lunch.
Stock management and ingredient ordering.
vegan Cross-allergen management
ravintolat oy
Chef
RESTAURANTS AND FOOD SERVICE
December 2021 - March 2022 (3 months)
Espoo, Finland
Preparation and setup for service, depending on the station assigned for the day.
Adherence to different dietary requirements and hygiene standards.