MENAD BERKANI
Culinary Director, Master Chef of France
Menad Berkani
St Maxime (83120) France
Professional Status
Employed
Open to opportunities
About Me
1- Opening Sofitel legend old cataract Aswan, Egypt.
2- Being in charge of 8 outlets and managing 80 Kitchen ambassadors.
3- Participating in recruiting, Training, Motivating the Kitchen team & Preparing their job descriptions.
4- Desigining all & cards and fiche techniques.
5- Making the Gala Dinner for WTO international tourism in Philae temples Aswan for 200 persons.
6- Opening Millennium Agadir Morocco 6 outlets 70 staff.
7- German Embassy Washington USA 10th anniversary of the fall of the Berlin Wall in charge for the cocktail 3500 persons.
8- Task Force Missions for the following:-
A - French Summer Academy Accor in Every Paris in 2006/2007
B - Morocco (Sofitel Agadir, Sofitel Rabat, Pullman el Jadida) 2009 & 2010
C - Algeria (Sofitel Algeria) 2009.
D - Egypt. (Sofitel El Gezirah Cairo, Sofitel legend Old Cataract Aswan) 2012 and 2013
2- Being in charge of 8 outlets and managing 80 Kitchen ambassadors.
3- Participating in recruiting, Training, Motivating the Kitchen team & Preparing their job descriptions.
4- Desigining all & cards and fiche techniques.
5- Making the Gala Dinner for WTO international tourism in Philae temples Aswan for 200 persons.
6- Opening Millennium Agadir Morocco 6 outlets 70 staff.
7- German Embassy Washington USA 10th anniversary of the fall of the Berlin Wall in charge for the cocktail 3500 persons.
8- Task Force Missions for the following:-
A - French Summer Academy Accor in Every Paris in 2006/2007
B - Morocco (Sofitel Agadir, Sofitel Rabat, Pullman el Jadida) 2009 & 2010
C - Algeria (Sofitel Algeria) 2009.
D - Egypt. (Sofitel El Gezirah Cairo, Sofitel legend Old Cataract Aswan) 2012 and 2013
Certificate of Primary Education
- Patent undergraduate studies
Training in school le Notre in Plaisir Paris.
Training with Frederic Anton 3 starts Michelin (M.O.F).
Training with brothers Pourcel 2 starts Michelin.
Training with chef Jacques Barnachon 1 start Michelin.
Pastry training with Mr. Jean-François LANGEVIN et Bruno PASTORELLI (M.O.F)
Training with Frederic Anton 3 starts Michelin (M.O.F).
Training with brothers Pourcel 2 starts Michelin.
Training with chef Jacques Barnachon 1 start Michelin.
Pastry training with Mr. Jean-François LANGEVIN et Bruno PASTORELLI (M.O.F)
Organizer of culinary competion in different countries
Guadeloupe F.W.I , Morocco and Egypt
President of jury International competition for DOM-TOM
President of the jury competition of the OFPPT school of Morocco
Guadeloupe F.W.I , Morocco and Egypt
President of jury International competition for DOM-TOM
President of the jury competition of the OFPPT school of Morocco
Master chef of France
www.maitrescuisiniersdefrance.com
Mumber of euro toques chefs www.eurotoques.com
Mumber des Toques Blanches du Monde - www.toques-blanches-monde.com
www.maitrescuisiniersdefrance.com
Mumber of euro toques chefs www.eurotoques.com
Mumber des Toques Blanches du Monde - www.toques-blanches-monde.com
1999 Certificate Young chef in 1999 Guadeloupe F.W.I
2000 Finalist in international culinary competition Taittinger In France
2001 Finalist in international culinary competition chefs of the world.
2002 Championship plated dessert in Caribbean winner Gold medal for originality
2003 International culinary competition chefs of the word by team winner bronze
medal 2003 1ST price Gastromique restaurant la Cocoteraie in Guadeloupe F.W.I
2000 Finalist in international culinary competition Taittinger In France
2001 Finalist in international culinary competition chefs of the world.
2002 Championship plated dessert in Caribbean winner Gold medal for originality
2003 International culinary competition chefs of the word by team winner bronze
medal 2003 1ST price Gastromique restaurant la Cocoteraie in Guadeloupe F.W.I
