Jean Michel Georges

Jean Michel Georges
Executive Chef Experienced and creative cook referenced by guides. French Best ‘‘Bistro’’.
Passionate, curious, attentive for regulary result in a sustainable environment, strict manager.
25 years experience in profession : management of kitchens and restaurants, VIP Catering.
Many exchanges with French and International chefs and producers. Multimedia skills.
Press ( french PDF download link ) : http://www.jmgeorges.com/jm/press.pdf
Press translate by Google ( view link ) : press translate French to English
Website ( some recipes & photos ) : http://www.jmgeorges.com
Expériences
EXECUTIVE CHEF & CONSULTING | RECIPE CREATION & FOOD PHOTO. 2003 - 2014
Chef Trainer for ‘’ Les Ateliers des Sens ‘’ of Lyon. ( School : Cooking and food photography )
Consulting assignments for the food industry. Creating cartes and dishes - Organisation.
Datasheets - Process of cooking, equipment programming. Suppliers mercuriales…
Gourmet food creation ( recipes and photos for the press and food industry ).
Confirmed Photographer Author. Affiliate AGESSA order number 46654.
CHEF MANAGER AND CREATOR OF ‘’ RESTAURANT POIVRE D'ÂNE’’. 69006 LYON. 1994 - 2002
14/20 guide Gault & Millau, Best ‘‘bistro’’ of France 2001. Kitchen Workforce 4 - 6 people.
( Poivre d’Ane was sold after perpetuation at to former teammates Bocuse group )
Extrait Gault Millau ( PDF download link ) : http://www.jmgeorges.com/jm/GM2001.pdf
CATERING MANAGER. FOR ‘’ ALL SERVICE ‘’. 69270 ST ROMAIN AU MONT D’OR. 1986 - 1994
Executive chef and Head Manager : Golf de Mionnay. Tennis Club ASVEL Villeurbanne.
Hippodrome of Villeurbanne. Film industry catering . Catering backstage on concerts hall
Tony Garnier - Lyon. ( As required, establishment of teams from 12 à 30 people ).
HEAD CHEF. ‘’ RESTAURANT LA JACQUERIE ‘’. RUE ROYALE 69001 LYON. 1983 - 1985
Kitchen workforce 5 people. First awards in regional and national press.
Trend ‘‘cuisine des champs’’, and french cuisine classics revisited.
SECOND/CHEF. ‘’ RESTAURANT DE LA GARE ‘’. 88100 SAINT-DIÉ DES VOSGES. 1980 - 1983
Second and executive chef ( kitchen workforce 6 pers ) at Mr Jean-Paul Bouit former pupil of
Mr Gagnaire father at Clos Fleuri Saint Etienne. service ‘’à l’anglaise’’ , pastries chariot...
( Chef and master of learning 1978 - 1980 JP Lemaire du Grand Hôtel Bragard de Géradmer. )
Certificat
BEPC - CAP of classic cuisine 1980 - Culinary School of Gérardmer ( Vosges - France )
Additional Skills / Training
Up to date knowledge of security and hygiene ( HACCP ). Excellent adaptibility to news
technologies and software suites. common use of Open Office, Word, iWork, Photoshop and
graphic chain. Good knowledge of web authoring tools, Dotclear, Wordpress, PHP, Apache, FTP.
Interships : Harvest-Organic Winemaking - Philippe Jambon Chasselas. Photography - Lyon Figaro.
Hobbies & Interest
Naturalist literature, novel, history of cuisine, natural history of food,
Travel ( Asia, Pacific, Indian Ocean, United States, Ireland, Scotland, North Africa, Europe... ).
Oenology and world wine, coffee roasting, world food, stars restaurants.
Hiking, skiing, trail running and related activities to nature and environment, photography…
36 Rue Victor Hugo 69002 LYON France
Mail : [email protected]
Site Web : www.jmgeorges.com