Sailor deckhand with expertise on both motor boats and sailing boats.
Since 1992 I have been involved in cooking, catering, communication. I attended 1st and 2nd level cooking courses and I still participate in masterclasses and specific courses. I have worked with chefs of various ethnic backgrounds cooking with them. I assure the guests on board (or villa) and the owner full satisfaction, fun and variety. Extensive gourmet fusion menu of meat, fish, vegetables, legumes, fruit and sweets, also for diabetics. ethnic. I guarantee execution of specific customized diets differentiated for guests. I propose on board thematic, ethnic, regional Italian, Oriental, Central American food and wine evenings enriched by show cooking or presentations.
Chef cook with creative skills, for demanding owners who don't disdain a good cocktail.
officer with the rank of second lieutenant, responsible for officers' clubs and canteens.
Galley management Presentation of multi-choice daily menu, management of personalized diets for guests on board: assessment and management of intolerances, special dietary regimes.
Also gourmet fusion preparations of meat, fish, legumes, vegetables, regional gastronomic itineraries, multi-ethnic mix cuisine and/or related to religions, low-carb healing, Ayurvedic herbal teas.
Spoon desserts, tarts and biscuits suitable for diabetics.
Management pantry, warehouse, equipment.
Multi-ethnic crew canteen management.
Maneuver support and external cleaning when required.
On board events, gastronomic tours, show cooking, tasty themed dinners and timeless dinners, on board entertainment with basic courses for sweet and savory preparations made by the guests on board: making bread and biscuits, easy rotisserie, sweets and desserts, etc.
Marinaio deckhand con esperienza sia su unita a motore che barche a vela.
Cuoco chef con capacita creative, per armatori esigenti che non disdegnano un buon cocktail.
Ufficiale responsabile circoli e mense ufficiali.
Dal 1992 mi occupo di cucina,ristorazione, comunicazione.
Ho seguito corsi di cucina 1 e 2 livello e a tutt'oggi partecipo masterclass e corsi specifici. Ho lavorato con chef di varie etnie cucinando con loro.
Assicuro agli ospiti a bordo(o villa) e all'armatore piena soddisfazione, divertimento e varietà. Menu ampio fusion gourmet di carne,pesce,vegetali, legumi,frutta e dolci anche per diabetici.
etnici. Garantisco esecuzione di diete specifiche personalizzate differenziate per gli ospiti .
Propongo a bordo seratine enogastronomiche tematiche, etniche, regionali italiane, orientali, centro americane arricchite da show cooking o presentazione.
Preparazione di menu quotidiano multiscelta, gestione diete personalizzate per gli ospiti a bordo: valutazione e gestione intolleranze, regimi dietetici speciali.
Preparazioni anche fusion gourmet di carni, pesce legumi, vegetali , percorsi gastronomici regionali, cucina mix multietnica e/o legata a religioni, curative low carb , tisane ayurvedica.
Dolci al cucchiaio, crostate e biscotteria adatti per diabetici.
Gestione dispensa,magazzino,attrezzature.
Gestione mensa personale di bordo multietnico.
Supporto alle manovre e pulizie esterne quando richiesto.
Eventi a bordo, tour gastronomici, show cooking, gustose cene a tema e cene senza tempo, intrattenimento a bordo con corsi base per preparazioni dolci e salate realizzate dagli ospiti a bordo: fare il pane e biscotti, rosticceria facile, dolci e dessert, etc.
Technical skills
Cooking and gastronomy.
Nutrition and feeding.
Energy medicine
Communication.
Administration.
Different skills acquired at cavalry and infantry school.
Restaurant management.
Cucina e gastronomia.
Nutrizione ed alimentazione.
Competenze diverse acquisite presso scuola di cavalleria e fanteria.
Gestione ristoranti