Mathieu B. Email & Phone Number

Dublin City, County Dublin, Ireland

Since 2022, I have been a member of the Association of Franco-Irish Studies. AFIS facilitates both conferences and publications in Ireland and in France

Ireland

I work as a food educator in Oberstown Children’s Detention Campus, where I design and deliver culinary daily lessons to students aged from 13 to 18

Dublin 2

I worked at weekends for the South Area Youth Service where I provided cooking classes to children aged 8 to 15

Navan, County Meath, Ireland

I worked as chef-tutor in Lismullin Cookery School and designed and demonstrated Master Classes to groups of 15 to 20 people

Navan, County Meath, Ireland

I gave cookery classes to Transition Year students at St Patrick's Classical School

Dublin 4, County Dublin, Ireland

I worked as Catering Manager in a busy Airline company’s office where my duties were:Managing and dealing with the day to day catering operationsHiring, managing and training staffResponsible for creating, planning, overseeing, executing menusPreparation and food service Responsible for meeting KPI targetsImplementing wellness and sustainability.

County Dublin, Ireland

I was responsible for the running of the kitchen and deli of a busy NYC style restaurant

Dublin 6W, County Dublin, Ireland

I worked as Executive Chef in Mayfield Restaurant, overseeing the kitchen and deli operations, managing food orders, stock control and HACCP

Dublin 18

I assisted the General Manager and the Executive Head Chef with the catering operations and the preparation and service of the food for 600

Dublin 6, County Dublin, Ireland

I managed the kitchen of a busy NYC style restaurant where I created, planned, and executed the menus, and managed the orders, stock control, and HACCP

Dublin 2

Senior Sous Chef in a busy Italian Restaurant

Dublin 2

Chef de Partie in a Classic Italian Restaurant

Dublin 2

Junior Chef de Partie in a One Michelin Star Restaurant

Phd. Gastronomy And Food Studies, Food History

This project will explore the influence of Provençal Cuisine on French Haute Cuisine, based on a structured reading of Auguste Escoffier’s.

Master'S Degree, Gastronomy And Food Studies

I completed a Master's Degree in Gastronomy and Food Studies at Technological University Dublin in 2021, achieving an overall 2.1 grade..

Major Larder 1 Module, Fetac Level 8, Culinary Arts/Chef Training

In 2008 I undertook the Major Larder 1 Module, Fetac Level 8, in Culinary Arts at TU Dublin, Cathal Brugha Street, Dublin and obtained a.

European Certified Level 5, Restaurant And Hotel Management

Cap Apprenticeship, Culinary Arts/Chef Training

In 1993 I enrolled in a two-year Culinary Art apprenticeship at College Charles Privat in Arles, France and received my certification in.