Professional Certification:
C.A.P cuisine
B.E.P cuisine
Professional Resume:
JULIEN VASSEUR
cafeoska@gmail.com | 310-382-7059 | 18 South Venice Blvd, Venice, CA 90291
PRIVATE CHEF
10 years of professional experience in the culinary arts acquired in some of the best restaurants of Europe and around the world including:
* French Cuisine * Fusion * Patisserie
* Mediterranean * Raw * Ice Cream
* Italian cuisine * Vegetarian / Vegan * Cocktails
* Middle eastern * Special diet, Low carb, Gluten Free...
*EDUCATION
Joseph Strorck, Guebwiller, France
1998 - 2000 Culinary School
College Episcopal Privé, Zillsheim, France
1992 - 1998 Secondary School
*WORKING EXPERIENCE
Private Chef, Freelance, Los Angeles, California
2009 - Present
Cafe Oska, Byron Bay, Australia
2008 - Part owner - Head Chef
Gourmet Cafe food
Fishmonger, Byron Bay, Australia
2007- 2008 Sous Chef
Gourmet Seafood
Hotel Ochsen, Arlesheim, Switzerland
2006 - Chef de partie saucier
Swiss/French specialty
Ferien Art, Saas Fee, Switzerland
2005 - 2006 Chef de Partie Entremetier
Hotel 5 stars
Restaurant Schifflande, Birrwill, Switzerland
2004 - 2005 Sous Chef
Seafood specialty
Sapphire Princess, USA (onboard)
2004 Chef
Cruise ship
Restaurant Kunstler Klause, Basel, Switzerland
2003 - 2004 Chef
Italian Specialty
Vino E Cucina, Basel, Switzerland
2002 - 2003 Chef de Partie
Mediteranean Seafood Speciality
Premium Lounge, Basel, Switzerland
2001 - 2002 Commis de Cuisine
VIP Restaurant
Hotel Hilton, Basel, Switzerland
2000 - 2001 Commis de Cuisine
Hotel 5 stars
Restaurant Auberge du Cheval Blanc, Feldbach, France
1998 - 2000 Apprentice
ADDITIONAL INFORMATION
Fluent in English, German, French with basic understanding of Spanish and Italian.
Please find my recommendation on my website http://happyfrenchchef.com/recommendation_julien.pdf
Company Description:
Biography
My name is Julien Vasseur. I'm French and have been a Chef for the past 10 years.
I grew up in Alsace, a beautiful little region in the northeast of France where traditional gastronomy is a big part of everyday life. I started cultivating an interest for cooking at a very early age, inspired by my grandfather, Gerard Vasseur who is a very talented Chef himself.
After undergoing classical French culinary training at Lycee Joseph Stork, I moved to Switzerland and started working under very gifted and successful Chefs such as Philipe Bamas, Jorg Walter and Dimitri Thomman. I was very excited to learn about new techniques and different style of cuisines and how to mix them together to obtain something amazing and unique. I spent the next 6 years working in some of Switzerland's best kitchens and then decided to move to Australia for a change of environment.
Australia was very interesting, the people, nature and food... I spent two years in Byron Bay - a rather alternative and healthy place which influenced my cooking because of the popularity of organic, vegetarian, vegan and gluten free products.
Due to its geographic location, Australia's gastronomy is highly influenced by Asian flavors and ingredients, and so I familiarized myself with the art of Sushi, Japanese and Southeast Asian cuisine.
My career as a Chef has taken me all around the world and given me the opportunity to experience lots of different ways of cooking and eating, and incorporating those techniques to use with my traditional French background.
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