Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My cuisine is inspired by the great Auguste escoffier basic with Mauritian diversity of color and flavor .
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
I learned how to cook at my mother’s café, . As a boy, I would help during the dinner rush as people were traveling home from work. My brother and I prepped all the food and the best part was getting the chance to eat at the café.
ICF DE MONTPELLIER
Apprentice (Jan 2011 - Jan 2012)
Courses-Brevet Professional Art Culinaire
Beachcomber training academy
Apprentice (Jul 2007 - Aug 2009)
Courses- National Apprenticeship Scheme Level III in Food Production/ Culinary Tech.
Hotel school of mauritius
Apprentice (Mar 2006 - May 2007)
Courses- National Apprenticeship Scheme in Food Production- Fulltimer
Student (Jan 2000 - Dec 2004)
PREP For food & nutrition certificate
Le pallazo ,montpellier fr
Chef de cuisine (Feb 2012-Nov 2013)
La table de hediard Paris
chef de partie ( cold ) (Jun 2011-Feb 2012)
Responsible for Starters, Salads, Cold Dishes
Celebrity cruise line ( season 2 )
chef de partie ( hot ) (Dec 2010-May 2011)
Responsible for preparing and cooking vegetables, pasta, rice, purees, soups, eggs, soufflés, and white sauces (béchamel sauce, cream, butter melts, soubise, velvety fish). Provides these preparations in accordance with the hygiene rules in force and taking care of their particular presentation.
Celebrity cruise line
Chef de partie Pastry (Feb 2010-Oct 2010)
Responsible for pastry line, setup, garnish, sauce, ice cream station adheres to company policies including USPH, time and attendance and especially SAFETY COURSE AS THE NUMBER ONE PRIORITY Carefully following the recipes, their proportions, temperature and cooking time, and perfect control of their cuisson, I prepared the dough (almond, donut, pastry, cookie), creams (English, whipped , ...), sauces and coulis, soufflés, ice creams, cakes and fruit salads. Then, on the instructions of the head and depending on the season, I make the desserts, alternating classic recipes and specialties: Bavarian hot donuts, pancakes, hot and cold charlottes, pudding.
Paradise resort & golf
cook/ tournant /hotel school (Jul 2007-Aug 2009)
(Garde-Manger) in charge of the goods ready for cooking or other preparation. Boning beef and put to serving, preparation of poultry, game, fish, crustaceans, and ensures the storage of goods in cold rooms or in the pantry. It also preparing culinary dishes cold seasons and presents it with care and precision:appetizer, salad, crayfish or lobster cold, frozen dishes, vegetables Macedonia.
cook/ tournant/ hotel school (Sep 2006-Aug 2007)
Under the orders of the chief cook, second, or the chef de partie, I was responsible for all work in the kitchen: setting up, receive and inventory, food preparations for staff, peeling vegetables, washing salad, prepare the toppings, etc., maintain cleaning standard of materials, kitchen and offices.
Shandrani hotel , resort & spa
Cook / tournant / hotel school (Aug 2005-Jul 2006)
Preliminary Preparation of vegetables, butchery and fish shop.
Silver Spring, MD, United States
Travel: 500 kms
No description provided.