Freelancer profile translated to English.

Description

Dual R&D and culinary profile, I hold a CAP in Pastry and a CAP in Cooking. In October 2026, I will be a state-registered Dietitian-Nutritionist.

I am available for all your food-related projects (recipe creation, product development, etc.) for all sectors (industry, distribution, media, catering, etc.). Do not hesitate to contact me!

I also give lectures in higher education institutions in the food sector. I am currently a speaker on agricultural and agri-food culture, and food legislation at FMS Paris.

Industry field of expertise

Languages

French
Native or bilingual
English
Conversational
German
Basic

Workplace preferences

Can work on-site

Paris (up to 50km), Compiègne (up to 30km), Soissons (up to 20km)

FMS school
Speaker
EDUCATION AND E-LEARNING
October 2022 - Today (3 years and 10 months)
Paris, France
Speaker for 2 modules
- Agricultural and agri-food culture
- Food legislation
Speaker
Foodcheri
Culinary Creator
RESTAURANTS AND FOOD SERVICE
April 2022 - Today (4 years and 4 months)
Paris, France
Creation and rework of savory and sweet recipes
Culinary
NAPAQARO - Buffalo Grill & Courtepaille
R&D Project Manager
RESTAURANTS AND FOOD SERVICE
September 2021 - March 2022 (6 months)
Montrouge, France
R&D Project Manager for the brands Buffalo Grill, Courtepaille, and Bun Meat Buns.
Develop (renovate and innovate) products for menus and special offers while ensuring their operational ease of implementation in restaurants.

Achievements:
Spring Summer 2022 Menu: Starters, salads, beef, and desserts for Buffalo Grill, beef for Courtepaille
Quality monitoring of beef for both brands
Buffalo Grill Valentine's Day Menu 2022

Job Description:
- Writing product briefs,
- Product development and viability (tasting of raw material samples, adjusting requests to suppliers, profitability),
- Evaluating operational feasibility in restaurants (in collaboration with dedicated departments),
- Cost evaluation, in line with product and overall menu objectives,
- Coordination and support for various departments for implementation (purchasing, quality, communication, etc.),
- Data entry (quantity, packaging, price, etc.) into internal IT systems.
Recipe Creation Product Development Technical Sheet Writing Food Cost Evaluation

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Signup to reveal

Master's in IPCI: Product Engineering at the Industry-Product Interface
AgroParisTech
2020
En partenariat avec l’école française de gastronomie Ferrandi. Objectifs du mastère: - approfondir les fondamentaux scientifiques et les techniques indispensables pour mener à bien un projet R&D; - acquérir une méthodologie de conception d'une recette industrielle, de 'élaboration de la recette culinaire à sa réalisation en plan d'action industriel; - maitriser les bases des techniques culinaires françaises, s'initier aux influences des cuisines du monde ainsi qu'aux nouvelles tendances alimentaires.
CAP in Cooking
Candidat Libre
2019

Check out Victorine's education

MOOC CSR & Agri-food
Bordeaux Sciences Agro
2020
MOOC Towards Environmental Performance of Food Products
ADEME
2020

Other

Victorine Steffann

Culinary creator and trainer / speaker

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