Petrous Moldovan has always known that he wanted to spend
his professional career working in the food industry. Petrous Moldovan has
always thoroughly enjoyed paying close attention to detail when preparing food
for friends, family members and customers alike. Petrous Moldovan has held
many, many different jobs in the food industry throughout his entire life. From
the month of September in 1997 until the month of June in 1998, Petrous
Moldovan was a proud employee of Gargamelle Restaurant. Gargamelle Restaurant
is a prestigious restaurant that is located in Champigny-sur-Marne, France.
Gargamelle Restaurant is proud to be able to call Petrous Moldovan a
former member of their wonderful staff.
After working at Gargamelle, Petrous Moldovan went on to
work as a freelance chef de partie for banqueting. Freelancing is something
Petrous Moldovan thoroughly enjoys because he gets complete creative freedom
over the food that he chooses to prepare. Petrous Moldovan worked as a
freelance chef de partie in the culinary capital of the world, Paris, France.
From May 1999 until October 1999 Petrous Moldovan worked
effortlessly as the chef de partie at L’Her Marin Restaurant. L’Her Marin
Restaurant loved having Petrous Moldovan as a trusted member of their staff.
From L’Her Marin Restaurant, Petrous Moldovan went on to work at the Brocket
Hall International Country Club Association near London, England.
Petrous Moldovan thoroughly enjoyed his time at the Brocket Hall International
Country Club Association because it was the first time he had a professional
job in the food industry outside his home country of France.
From December 2001 until the month of April in the year
2002, Petrous Moldovan worked at Gretchen’s Restaurant. This would mark Petrous Moldovan’s
first professional job in the United
States of America. Gretchen’s Restaurant is
located in the beautiful town of Sun Valley, Idaho.
No comments:
Post a Comment