J.F.B Consulting
Where Pastry Becomes An Art
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Resume
Master Pastry Chef William Joel Brondeau
| Training | ||
| 1992 | Master in Pastry | Thionville training center |
| 1991 | Certificate of pastry cook - chocolate - confectioner - glacier | Free attendant |
| 1984-86 | Baker certificate | Nancy training center |
|
Working
experience
|
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| Jun 2008 | J.F.B Consulting | Florida USA |
| Pastry chef consultant, assist developing new bakery business or review of existing operation, instruction on French pastry creations, banquets, wedding cakes, sugar and chocolate work, ice carving, consulting and expertise on exceptional events. | ||
| Nov 2002 | Julien french bakery | Florida USA |
| Pastry chef Owner, French breads, Weddings, European pastries, Theme parties, Sugar work, Retail and Wholesale. | ||
| Nov 1999 | Country Club of Birmingham | Alabama USA |
| Pastry chef, Banquets, Buffets, Weddings, from 15 to 1200 persons, (European pastries), Theme parties, Sugar work etc... | ||
| Apr 1999 | "Pastry and bakery" | France |
| Consulting: | ||
| Executive pastry chef, starting a " pastry profit center", standardization of recipes and production, management, organization of delivery department ( 3 stores). | ||
| Feb 1998 | Amero Foods Mgf Corp
|
Maryland USA |
| High quality pastry products manufacturer | ||
| Production
manager and executive pastry chef. Responsible for the "Grand Desserts" line of product, in charge of the human resource management and of the purchase department. |
||
| Oct 1997 | BERESTYDE Hotel (4 stars) | England |
| FORTE heritage - Luxury hotel visited by the English gentry. | ||
| Executive pastry chef mission, production manager, human resources manager, from 150 to 300 servings at a time | ||
| July 1997 | Sale of my business | France |
| 1994-1997 | Craftsman baker - pastry shop | France |
| Two production sites. During the first year, sales increased by 50%. | ||
| Financing, management, 7 workers. Caterer - sugar decorations | ||
| 1992 | ROZOY pastry | France |
| Generated an increase of 85% in the pastry sales | ||
| Executive pastry
chef, in charge of the production. Manager of the pastry, chocolate and ice
cream departments. 4 workers |
||
| 1991 | FRESSON Cy - Relais Dessert | France |
| One of the three top French pastry company | ||
| Pastry chef. Chocolate and ice cream departments manager |
||
| 1989-1991 | KARRENBAUER pastry | France |
| Preparation of the winning piece for the Dijon's International Contest | ||
| Sous chef, pastry and chocolate manager. Training for apprentices | ||
| 1987-1989 | KARRENBAUER pastry | France |
| Worker responsible for the pastry and danish | ||
| 1986-1987 | KARRENBAUER pastry | France |
| Internship | ||
| 1984-1986 | Bakery-pastry shop EDER Bros | France |
| Apprenticeship | ||
| Pastry competitions | ||
| 2001 | Ice carving competition | USA |
| 2000 | ACF Pastry competition | USA |
| 1993 | Masterpiece (16/20) to validate my pastry master | France |
| 1992 | Winning award for the Dijon's (France) International Contest for creative cakes, senior category. | France |