Jean-Bernard Vial French Master Baker

Formation

First Graduation (CAP) 1976-1978 M. Grange Alain Acquisition of the basic principles and technological manual baker.

1978-1983 work in many bakeries making bread - sourdough and work on special organic flour. in complete autonomy.

February 1983 - July 1986 Company uSA Holder -Opening of the first bakery La Madeleine in Dallas Texas Work and the old wood oven cooking - pastry making pure butter and training of local staff. -Opening a second bakery in New Orlean Louisiana -Openin

September 1986 February 1987 INBP Rouen Professional training and obtaining the diploma. April 1987 September 1988 Grand Moulin de Paris 74000 Annecy Demonstrator bakery and evening classes for the preparation of the Master s Certificate to the Master

Expérience

October 1989 February 1989 Opening a bakery for Robert M Plat notre dame site in Grenoble

March 4 - 1989 Opening my first bakery and Chambery -creation of the name Fournil Le Point du Jour -sold on 31 - 12 - 1997

October 5 - 1993 the acquisition of a pastry tea in St Etienne. Sold in June 2001

September 2001 September 2003 Griffin s Bakery in Galway Ireland -Establishment and production of French

March 2004 Acquisition of a bakery 5 Place de la Mairie 38790 St Georges D Esperanche. Sold June 30 - 2012

Compétences

I have extensive management experience and now as a high capacity Creativitee. We created three bakery and have always been a reference in terms of design - freshness of products and customer reception.

Langues

English

Hobbies

My family and my profession -A bike-rides - Reading - Gardening.


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