My Résumé My CV

Alex Miles

3 rue de Monastir tel: (33) (0)3 80 74 03 63
21000 Dijon tel: (33) (0)6 33 69 62 99
France e-mail: alexmiles47@gmail.com

Also see > Teacher, Lecturer, Consultant


TEACHER, LECTURER, CONSULTANT, COOKING INSTRUCTOR
Business, Gastronomy, Sociology
Domains of Expertise
Teacher Trainer

• Definition and elaboration of pedagogical programs
• Create training videos
• Evaluation and follow up of personnel
• Lecturer, jury member for diploma
• Classes in Gastronomy and Identity, Sociology and History of Food, Food Safety and Consumer Behavior, Restaurant Business, European Union and International Culture

Manager

• Experience in management and human resources
• Managed production, sales and distribution personnel
• Development and follow through of new ventures
• Communication and public relations
• Wrote commercial sales manual
• Liaison between the American Embassy and the company

Sales

• Development of wholesale service
• Opened stores in New York City
• Managed chain stores and franchises
• Collaboration with architects on concept and image
• Realized marketing and packaging projects

Pastry Chef

• Creation of French bakeries in New York
• International desserts at the United Nations
• Produced a line of “Light” frozen desserts
• Consultant for: Cointreau America, Lenôtre Paris, Chocolat Valrhona, Disneyland Paris, SEB, Cassis Boudier, Danone, Lacanche, Tupperware.

PROFESSIONAL CAREER: 1978 – 2007

• Professor and Lecturer: Burgundy School of Business, Dijon; Université de Bourgogne, ENSBANA; ISIPCA; ENSIA; ISAB; EHESS; Sciences Po Paris; Université de Toulouse, CETIA, ERIT; New York University; and the American Embassy in Paris.
• Member of Pilot Committees, “Dijon Ville Santé”, for Dijon and “Bien dans Mon Assiette” for the Burgundy region
• Culinary instructor in classic French and international cuisines
• Researcher for the European Commission on “Animal Welfare”
• Research Associate, Sociologie: Université de Toulouse, Mirail
• Radio Show Host: interview authors of books about food on RCF Parabole
• Sales Trainer: Ecomarketing, Chenôve
• Regional Director: Société Cjys, Gevrey-Chambertin
• Owner Operator: La Bonne Pâtisserie, New York City
• Pastry Chef: United Nations Hotel, New York City
• Commercial Administrator: Lenôtre Paris, Plaisir
• Sous-Chef & Pastry Chef: Domain Chandon, Yountville, California

EDUCATION:

1983 Certificates in Human Resources Management and Management Communications – ESSEC, France (IMHI, Cornell University)
1982 Certificat D’Aptitude Professionnelle, French Government Certificate in Pastry Arts
1982 Certificat Escoffier- Ecole Hôteliére Jean Drouant, Paris
1980 Certificates in Pastry, Cooking, Catering, etc. Ecole Lenôtre
1970 Bachelor of Arts in Sociology and Education, City University of New York

Publications : « Ces hommes qui cuisinent », éditions Agnès Viénot, 2005, « On Baking », Labensky, (contributor), éditions Pearson, 2005.
Préface « A La Découverte des aliments » de Charreau, Etienne et Ingagriola, Educagri, 2006. Articles in « le Bien Public » and « Papilles ».

Birth Date: August 27, 1947 Marital Status: Married
Nationality: American and French

french-cooking-culture.blogspot.com