
преподаватель кондитерских курсов

мастер по цветам из мастики

преподаватель кондитерских курсов

преподаватель кондитерских курсов

скульптор-декоратор

преподаватель кондитерских курсов

преподаватель кондитерских курсов

преподаватель кондитерских курсов

Давид Бонэ
Трудовая деятельность
- 08/2009-Present Executive Pastry Chef, Hotel Martinez, Cannes, France
- In charge of the entire bakery and pastry department
- Responsible for menu creation, production (pastries, breads and viennoiseries) and quality control of 7 outlets including banqueting and the two star Michelin restaurant ‘La Palme d’Or’
- Creating showpieces(sugar,chocolate and ice carving)for special functions
- Participating chocolate demonstration for Salon du chocolat in Nice
- Participating food promotions in France and Russia
- 09/2007-06/2009 Executive Pastry Chef, The Mandarin Oriental Hotel. Bangkok, Thailand
- In charge of 100 bakery staffs
- Teaching and training theory, practical and food hygiene to 20 students
- Responsible for the production of 11 outlets including: gastronomic restaurant, fish and Italian restaurant, brasserie and barbecue
- In charge of organising the production (including packaging) of Three Oriental shops in Bangkok
- Responsible for banqueting and reception (up to 1,500 people) and outside catering (up to 2,000 people)
- Menu creation for outlets and banqueting
- Checking the quality of daily production
- Weekly cooking lesson for the public and demonstration for special occasions
- 02/2006-09/2007 Executive Pastry Sous Chef, The Savoy Hotel. London, England
- Dessert of the Year Competition 2006: Won 3rd Place
- 02/2005-02/2006 Pastry Sous Chef, La Maison Trois Gros. (Relais& Châteaux, Three Star Michelin), France
- 10/2004-02/2005 Chef de Partie Pastry, La Réserve de Beaulieu. (Leading Hotel of the World,Two Star Michelin), Beaulieu Sur Mer, France
- 12/2003-09/2004 Chef de Partie Pastry, Longueville Manor. (Relais & Châteaux, One Star Michelin), England
- 11/2002-11/2003 Demi Chef de Partie Pastry, Wentworth Golf Club (Five Star Hotel), Surrey, England
- 06/2001-06/2002 Demi Chef de Partie Pastry, Bishopstrow House Hotel. (3AA Rosettes& Small Luxury Hotel of the World), England
- 06/2000-10/2000 Commis Chef, Hôtel de Paris. (LeGrill, Louis XV, Côté Jardin) Monaco
Галерея работ
Дополнительное образование
- 2000-2001 Formation Complementaire Patisserie, Boulangerie, Chocolaterie
- 1998-2000 Brevet de Technicien Supérieur Hôtelier
- 1996-1998 Baccalauréat Technologique Hôtelier
- 1994-1996 CAP et BEP Hotelier
- 01/2010 Sugar trainning at Stephane Klein atelier, Belfort, France
- 10/2008 HACCP trainning and diploma
- 12/2006 TV show on BBC1, Master Chef Goes Large
- 07/2006 Sugar Training at Colin Martin School of Sugar
- 11/2005 Training with Frédéric Bau (Valrhonaand Director of the School of Chocolate), Institute Paul Bocuse Ecully, France
- 05/2002 Taining at Winteringham Field (TwoStar Michelin), England
- 02-03/2001 Training at Hélène Darroze (Two Star Michelin) Paris, France
- 11-12/2000 Training at Richer Bakery Shop, France