Angèle Melot

• In pastry, I was able to create my own desserts on the restaurant menu.
• I was able to continue my development in the pastry profession.
• There were 4 desserts on the menu on different themes (sorbet, chocolate, fruit, gourmet coffee, a classic of French pastry, for example: Paris-Brest). The menu changed every month.
• On weekends, I created small cakes for the restaurant's tea room.
• In the kitchen, I was able to learn how to cut vegetables, process fish, and make sauces based on meat or vegetables.
• 1 week per month, I made the daily lunch specials from Tuesday to Friday.
  For example, "cabillaud" fish, I made fish foil with different vegetables, or 100% homemade burgers, or Asian dishes (wok)
• I had two apprentices under my responsibility
• This experience in this company allowed me to discover cooking, to progress in baking, to gain self-confidence and speed.

• Creation of plated desserts with the chef.
• I learned how to make quality and fine presentations for gastronomy.
• Making bread for the service.
• Revised of classic desserts.
• This company allowed me to manage the pressure, the stress of a service. And to increase my speed at the time of service.

• Creation of dessert in pastry shop
  assembly of wedding cake and croquembouche.
• Creation of entremets fruit or chocolate (with an insert, a crisp, a mousse and an icing)
• Making of small cake ( macaroon, financier,muffin, cookie,brownie...)
• Production of viennoiserie ( croissant,pepito,pain au chocolate, pain au raisins...).
• Decorations on desserts with chocolate.
• Making easter and christmas chocolate.
• Confectionnery of pulled sugar ( pink,leaves), fruit jelly.
• For caterer, I made pizza,toast,sandwich,buns,quiches.
• This company allowed me to learn in detail about pastry, chocolate, catering and confectionery.
• I have evolved in speed, in self-confidence, in finesse on boutique desserts

• I learned another, more delicate method of kitchen.
• I worked in a hospital, I had to pay close attention to the protocol because each patient had different symptoms which changes the consistency of the food (liquid or solid). But also intolerances and allergies.
• This company made me realize the importance of the kitchen cook profession because a mistake could be dangerous for the patient.

• First experience in a restaurant.
• In the morning I prepare the set-up for the lunch service for plated desserts.
• The night before the service I made and finalized the desserts for the tea room which was next to the restaurant. We had to make 6 different boutique cakes of our choice example:(eclair, choux, opera, cream puff, macaroon, carrot cake, vegan cake, gluten-free chocolate cake).
• This company made me discover the catering profession in detail and learn English

• Same experience as 2020 to 2022.

• I babysit during my school holidays.
• Played games, worked on puzzles, and read books to young children.
• Communicated positively with children and guardians.
• Organized and cleaned home after activities by picking up toys and straightening up play room.
• Maintained a clean and organized environment to ensure the well-being of children under care.
• Help with school lessons for children

• I helped my parents on the family farm of 300 hectares of crops and 120 dairy cows.
• On the farm my tasks were:
  -driving some agricultural tractors (JCB and John DER)
  -Sowing mustard in autumn
  -Feeding the cows and calves
  -Milking cow
  -Cleaning the calf rearing buildings

-Picking potatoes
-Picking fruit (cherries, strawberries, apples, pears, peaches), potting (jam or fruit alcohol) and picking vegetables (asparagus, beans, tomatoes, cucumbers)
-With the apples I learned to make apple juice, cider
-Trimming hedges, mowing lawns, planting trees, flowers
-Cleaning kennels
-Grooming dogs