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Sylvain Goujon

My field of expertise starts from the sourcing to the final product, the development of new product for both shops or restaurant, and from the team management to logistical organizations for all kind of outlets in a hotel. Throughout the years, I have been lucky to work next to 3 Michelin stars chefs who trusted me in managing their team with a the highest level of exigencies.

The ginger pastry chef, Pastry coaching

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