Résumé
Hi. I'm Alice. I was born in Poland and since then I never stopped travelling. I travelled through England, Malta and Australia to learn English. Then I went to France to attend this amazing culinary school Institute Paul Bocuse. I did my first internship in ** Domaine Les Crayères, where I learnt what `excellence à la française`means. I continued on my third year with another internship that smoothly grew on to my first job (yay!) in *** Flocons de Sel, with the greatest Emmanuel Renaut. That experience was a very hard one (but so worth it) and it helped to define the person I wanted to become. After 2 years I decided it's time to shake things up and I went for a small experience in*** Geranium restaurant in Copenhagen. After this I decided to focus my career in pastry section. Before that I was in between kitchen and pastry. I started working in ** L'Air du Temps and since January 2017 I am the head pastry chef there.
Expériences professionnelles
R&d project manager
PIERRE MARCOLINI BRUSSELS , Bruxelles
De Février 2021 à Juillet 2022
Baker
Atelier Crenn , San francisco,
De Mai 2019 à Mars 2020
Chef de pâtisserie
L'AIR DU TEMPS , Namur - CDI
De Février 2016 à Mai 2019
Stage
GERANIUM , Copenhague
De Septembre 2015 à Octobre 2015
Commis de cuisine
Flocons de sel , Megeve
De Novembre 2014 à Septembre 2015
Stagiaire
Flocons de sel , Megeve
De Juin 2014 à Novembre 2014
Stagiaire en cuisine
Domaine les Crayères , Reims
De Novembre 2012 à Mars 2013
Formations complémentaires
Bachelor's degree
Institut Paul Bocuse - Culinary arts and restaurant management
2012 à 2015
Poznańska Wyższa Szkoła Biznesu - Management in Business
2010 à 2011
Parcours officiels
Langues
Polonais - Langue maternelle
Français - Courant
Anglais - Courant