Acerca de mí
Hello
Let me introduce myself my name is Frank and of course I'm rather cook or sous chef de cuisine (at present)
My motto is simple in other respects the work forward, listening and, especially, is the love of work well done. (Simple huh?)
I like to work in either Canada or Japan so I'm open to any proposal
Influencias de Cocina
I love Japan for its products, how to work the relative simplicity of japanese cuisine in reality is very complex and requires great skill.
Premios, Reconocimientos, y Sociedades
Arpajon, cold dish, President's Award of the Republic (1995)
Trophée Jean DELAVENNE, finalist in PARIS 6 emits up
Trophy regional cuisine, organized by the National Academy of cuisine: second place, Provence Cote d'Azur.
National Trophy cooking spices, organized by the house "Petrossian", second place
Concour patisserie "Art in the catering industry" fifth place, price presentation artistic piece of chocolate
MOF 2003 first degrees (half final)
Chef Francia
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