photo de profil d'un membre

Vincent

Vincent MAGNIER Curriculum Vitae

vmagnier@institutpaulbocuse.com

Expériences professionnelles

Culinary coordinator

Black Sheep Restaurants , Sheung wan

De Novembre 2015 à Aujourd'hui

Project management trainee

De Août 2014 à Décembre 2014

Refresh the existing outlet "Deli Grind" (Café and Snacks)
- Market Study and Benshmark of the Competition
- Trend Analysis and Concept Development
- New menu implementation and Trials
- Organisation of the production
- Packaging Design
- Product Knowledge for employees

Chef teacher

De Décembre 2013 à Juillet 2014

Cook and Go is a concept where customer comes to a friendly and warm atmosphere to enjoy a cooking class where they learn basics of cuisine and then finish their dish back home.

My responsibility was to animate cooking class for groups (teambuilding) and customers, to make them prepare appetizers, main course and dessert.

I'm in charge of setting up the class, do the prep in advance, welcome the customer and make them have a good experience of cooking.

Junior culinary consultant

De Août 2013 à Novembre 2013

Consulting & Audit
Developed to assist the restaurateurs, hospitality companies, academic institutes and the F&B industry, the pole "Innovation and Development" of Restaurant-Ecole provides adapted technical solutions for professionals wishing to expand their business in Asia.

GAU project ( Girme American University ) Cyprus :
- Create a partnership between the Institut Paul Bocuse and Girme American University
- Designing the kitchen and organize the production efficiently

CHIC project :
- Study the market to highlight the need and wants in the hospitality and restauration industry, but also a benshmark of the competitors in order to create adapted cooking class for professional
- Design of the kitchen and provide an exhaustive list of appliances and ustensils necessary

Runaway Cow project:
- Create culinary training program adapted to amateurs tastes
- Propose a detailed layout of the demonstration kitchen, plus a list of the most relevant brands that will suit the best the needs of the window concept

Master degree student

INSTITUT PAUL BOCUSE

De Juin 2013 à Aujourd'hui

Strategic management
Food and beverage management
Food science
Nutrition and health
Marketing and communication
Methodology and research
Leadership management
Innovation and trend management
Human Ressources
Operation management
Statistic
Accounting
Intercultural management.
All classes are in english

Chef de partie

De Janvier 2013 à Mai 2013

Chef de partie Garde Manger / Extra

Chef de partie

De Janvier 2013 à Juin 2013

La boheme is a restaurant in Lymm, UK that does about 70 to 200 covers. French cuisine made for British taste.
Responsibility : Appetizers section / Stock rotation / Specials menu

Chef : Olivier Troalen

http://laboheme.co.uk/

Internship, line cook

De Novembre 2011 à Novembre 2012

Description : DBGB Kitchen and Bar is Chef Daniel Boulud’s downtown place where the French brasserie meets the American tavern

Speciality : Guests enjoy 12 varieties of house-made sausage, mouthwatering burgers and towering shellfish platters, in addition to seasonal Lyonnais-inspired bistro cooking. For beer lovers, there are over 20 drafts to choose from and another 75 by-the bottle, plus a full wine list. At dessert, dig into the classics: baked Alaska, soufflés and ice cream sundaes.

Responsibility : I was put in charge of multiple station ranging from PM Garde Manger to AM production.

Chefs : Olivier Quignon and Eli Collins

https://www.facebook.com/DBGBKitchenandBar

http://www.dbgb.com/nyc/

Internship, line cook

De Novembre 2011 à Novembre 2012

Description : DBGB Kitchen and Bar is Chef Daniel Boulud’s downtown place where the French brasserie meets the American tavern

Speciality : Guests enjoy 12 varieties of house-made sausage, mouthwatering burgers and towering shellfish platters, in addition to seasonal Lyonnais-inspired bistro cooking. For beer lovers, there are over 20 drafts to choose from and another 75 by-the bottle, plus a full wine list. At dessert, dig into the classics: baked Alaska, soufflés and ice cream sundaes.

Responsibility : I was in charge of multiple station ranging from PM Garde Manger to AM production.

Chefs : Olivier Quignon and Eli Collins

https://www.facebook.com/DBGBKitchenandBar

http://www.dbgb.com/nyc/

Intership

De Mai 2010 à Septembre 2010

Description : This is my first internship and first experience in a restaurant. This restaurant is based on a south cuisine legacy where the fish and sun vegetables are the main ingredients, the capacity is about seventy seats for a semi gastronomic experience.

Some example of stars dishes : Raw Marinated Sardines, Stuffed young vegetable, Bouillabaisse.

Responsibility : Garde manger, Pastry and Entremetier stations.

Chef : Alain Hacquard

http://www.lepetitnicois.com/

Formations complémentaires

Master's degree in Culinary Management & Innovation

Institut Paul Bocuse

2013 à 2016



Bachelor's degree

Institut Paul Bocuse - Gastronomy and Restaurant Management

2009 à 2011

Avant scène (Concept innovation), Challenge concept creation.

A showcase for French know how and etiquette, Institut Paul Bocuse is presided by two men: Paul Bocuse, three Michelin Stars chef and founder of the school since 1990 and Gerard Pelisson, Co-founder of the ACCOR group.
Institut Paul Bocuse trains the professionals of tomorrow for hotel, restaurant and culinary arts careers. This prestigious school offers a unique blend of refined tradition, contemporary quality and cutting edge innovation. It teaches time honored techniques and modern management skills to meet the current and the future needs of the food service and the hospitality industry around the world.

Baccalauréat

Lycée Felix Faure - Science

2008 à 2009



Parcours officiels

Institut Paul Bocuse – Master – Master Management Culinaire & Innovation – 2015
Institut Paul Bocuse – Bachelor – Arts Culinaires & Management de la Restauration – 2011

Langues

Anglais - Courant

Français - Langue maternelle

Espagnol - Technique

Compétences

Concept Development
Creative process Market studies Entrepreneurship

Centres d'intérêt

  • Innovation Management Foreign food New technologies Cultural Insight