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chefkok

eind april 2012
job in buitenland als chef kok

- Sport Sciences (1998/2000) – KA Blankenberge
- Commercial Bookkeeping (2000/2001) – KTA Bruges
- Hotelschool (2001/2005) – KTA 1 Oostend
-7 th year Banquet and Catering contractor (fine cuisine)
-A2 Diploma
-Diploma in Business Management
-Food Academy Certificate (convenience food )
franse keuken, Europees in algemeen
Italiaanse keuken
patisserie
modern cooking
bestellingen
responsabiliteit
banket
catering
homecooking
restaurant a la carte
 Barman at my parent’s restaurant “Ensor Inn” during weekends, vacations and after school (1999/2001)
 Assistant Cook in the kitchen of “Ensor Inn” during the weekends, vacations and after school (2002/2005)
 One month Internship as a cook and serving banquets in the Astoria Hotel in the town of De Haan, Belgium.
 Providing great banquets for up to1000 people (2004-2005)
 During my 7 th year I received training in the kitchen of Therma Palace at Oostend, in delicatessen with Deli De Meester and in Fort Napoleon, both in Oostend.
 Assistant Cook in Maison Vandamme, 1 Michelin star,(2005/2006)
responsible for the patisserie and amuse-gueule.
Following the above, the hot garnishes.
Also there, working Independently & in a group “outside catering”.
“On site” cooking for companies,events, demonstrations catering (2006/2008)
 Assistant Cook with top chef Danny Horseele in “t’Molentje” and later with him when he moved to his new restaurant “Danny Horseele” in Dudzele (2 Michelin stars). Also with him, working Independently & in a group “outside catering”.
(cold cuisine,fish amuse-gueule, “hot side work” and dress plates).
 Sous-Chef in “Restaurant de Zandstuiver”, Blankenberge. There
i had the responsibility of the kitchen and 3 Assistant Cooks.


 Chefkok in restaurant manitou there i had the fully responsibility about the kitchen
 Chef kok for catering company cruise inc on the river cruises 2010- 2011
 Chefkok and running catered skichalet in Austria winter 2011- 2012

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