My certificate in food processing and quality control management from Collège de Maisonneuve gave me solid bases for the analysis and reception of raw materials, pre-operational inspections, processes as well as the sampling of semi-finished or finished products. These acquired skills allow me to properly investigate the origin of non-conformities to propose and implement appropriate corrective actions.In addition, my studies in a professional kitchen school, at the École Hôtelière des Laurentides, allowed me to acquire the tools of becoming a chef, without forgetting the rules of hygiene and the HACCP principles; fundamental principles in catering and production. After more than twelve years in professional kitchen, I master essential concepts such as French gastronomy, molecular cuisine, vegan cuisine and Latin fusion. I thus have my own culinary identity and I present innovative and original dishes.I would like to join a position in research and development of new creations, kitchen automation and/or food robotics prototyping, in order to learn the profession that fascinates me.