Manuel Montecroci

Vean and fusion cuisine.

Internship for school then hired for summer seasons and weekends.

Worked as chef assistant, experience with vegetables, preparation of kitchen product line, different cooking methods, warehouse organisation.

• Pastry and bakery that makes italian and international culinary products.
• Responsible for savory cathering, used to sweet cakes, biscuits, small pastry, ordered cakes and assistant for custom cakes.

• Typical gourmet and revisited starred restaurant.
• Worked as maitre assistant, pastry and appetizers commis.
• Seasonal menù, french cooking techniques, show cooking at tables.
• Partecipated in events, cathering and banqueting.
• Maximum votes on the compilation sheet.

• Typical Emilia-Romagna cuisine.
• Chef assistant, appetizers and desserts responsible.
• Took care of fresh pasta, cold cuts and typical italian desserts.