Business, Gastronomy, Sociology, Special Events Management
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.
Initiator/Organizer of Special Events
Thanksgiving Dinners for 250 people as a Benefit in several cities in France.
Conference on French and American Culinary Historical Relations at the American Ambassador’s Residence in Paris with food and wine tastings.
4-14 Festival: Celebration of the Music and Food of France and America. World famous musicians and starred chefs from both countries shared their talents with an enthusiastic public in Dijon. www.4-14-festival.org
Public & press relations, raise funds from the public and private sector.
PROFESSIONAL CAREER: 1978 – 2009
Organizer of the 4-14 Festival 2009 in Dijon www.4-14festival.org
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
Writer : « Arts & Gastronomie Magazine »
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
Certificat Escoffier- Ecole Hôteliére Jean Drouant, Paris
Certificates in Pastry, Cooking, Catering, etc. Ecole Lenôtre
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. « Scènes Gourmandes », J-J Boutaud, (contributor), J-P Rocher, 2006. Articles in « le Bien Public » and « Papilles ».
Birth Date: August 27, 1947 Marital Status: Married
Nationality: American and French
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