Anselme Crossonneau Email and Phone Number

Working in GELATO MESSINA, an Australian gelato brand. Get to go through the pasto and churning process as well as making ice cream cakes.Working in BUTTER, an American style bakery shop. Helping to manage the production side at night. Teaching others about methods and organization as well as producing and getting involved into simplifying some of the processes. Working in BELON (1 Michelin star restaurant). Learning about the mise en place. Running the service with the sous-chef as… Show more Working in GELATO MESSINA, an Australian gelato brand. Get to go through the pasto and churning process as well as making ice cream cakes.Working in BUTTER, an American style bakery shop. Helping to manage the production side at night. Teaching others about methods and organization as well as producing and getting involved into simplifying some of the processes. Working in BELON (1 Michelin star restaurant). Learning about the mise en place. Running the service with the sous-chef as well as working on testings for petits-fours. Show less

Working on the hotel side of the laboratory --> tea-time, room service and restaurants' desserts production. Being autonomous on my station and running it alone half of the week. Helping during service at La Dame de Pic (1 Michelin Star restaurant). Worked on doing all the testings for the winter's season menu.

Daytime finishing, nighttime finishing. Responsible for proofing, baking, finishing and dispatching the pastries. .

450 covers services on weekend evenings. Preping and plating on most stations from cold section to pastry.

First experience in the pastry industry at 16 years old. Learning of all the pastry basics and organization of a working station.