My past experience in the kitchen is different. I worked as commis de chef, later as a chef de partie and until recently as a sous chef. In the past, I studied in Luzern at BHMS in Culinary Arts.As a chef my goal is to be a professional who will not only drive but also motivate and inspire others with an emphasis on precision and high quality work. I'm aiming to work in a professional team where the serving of food will be high, with an emphasis on a specific and appealing flavor, nice to look at and taste. I like the use of various modern methods. I am scholar, diligent, friendly and responsible.