The name is I have 8 years of professional experience in South Africa and abroad. These experiences have allowed me to know all the parties of the kitchen hot and cold. Although feel my skills are best suited to the Pastry Department. My last experience was a Sous Chef at Reubens Restaurant in Sandton at the Ivy Hotel under South African Celebrity Reuben Riffle .I have excellent knowledge in French and European Pastries and techniques eg Crème Pâtissiers, Apple Tartin, Fruit Tarts, Paris Brest, Italian Meringues, Artisan Breads. Apart from my exceptional knowledge with pasty techniques I also have a good know how when it comes to the preparation of Italian Cuisine such as Risotto , Arancini , Cannoli , Tiramisu etc. My experience in leading French Hotels and some of South Africa's finest restaurants makes me the best candidate for you catering needs.