Winner of the "meilleur ouvrier de france" award, may 2011 - french and european champion of artistic sculpture

Fruit and vegetable consultant-designer

My expertise in fruit and vegetables at your service

• researching and developing concepts and providing assistance
• creating products
• providing  advice and training on sculpting
• decorating stands, eating areas and points of sale
• promoting french products
• creating specialised, themed recipe sheets
• providing personalised upmarket servicesassisting professionals from the luxury hotel and catering sectors in developing menus and set menus, designing and creating buffets (breakfast and brunch, classic or themed), cooking french cuisine (basic techniques, traditional regional french dishes and cooking with fruit and vegetables), organising activities and providing training  on fruit and vegetable sculpting.

The 4 biggest jobs of recent years

Touristra – chain of holiday villages and “club 3000”s – 2009/2010 season
task: creating the group’s culinary identity, training the staff in how to decorate buffets, researching themes and implementing technical specifications

Groupe solaris – hotels and resort, may 2011, croatia
task: training the supervisory catering staff in how to decorate buffets, organise activities for clients, sculpt and promote cocktails and soft drinks

Afl-transgourmet – fruit and vegetable distributor – 2011 season
task: creating product sheets for the press and blogs, creating artistic pieces, organising trade shows and acting as culinary advisor

Materne industries – innovation chef for the 2011/2012 range
task: creating a range of innovative fruit fillings in collaboration with 4 r&d engineers

Frederic Jaunault in the media…

Master chef on tf1, 100% mag on m6, coté jardin on fr3 and envoyé speciale on a2
on channel direct 8, in the programme “a vos fourchettes”: giving advice on choosing products, fruit and vegetables, 2010/2011 season
france inter, france bleu, france info and rtl: participating in interviews on cooking fruit and vegetables
Fruits et legumes magazine (general public) – caps (trade magazine): writing monthly articles
le journal de l’hotellerie: writing a weekly article for the fruit and vegetables expert blog

Frederic Jaunault on the bookshelves…

- 1998/2007: 4 books on fruit and vegetable sculpting, editions délicéo and chiron
- 2000/2004: a collection on appetizers, editions ouest, france
- tapas, european appetizers, appetizers from around the world
- 2000: a collection entitled “toutes les bases de la cuisine” (the basics of cooking) containing 5 books, editions ouest, france
-fruit-vegetables-spices and condiments   -aromatic herbs and flowers   -mushrooms
- 1996: “la cuisine des champignons” (cooking mushrooms) (3 books), editions ouest, france
- 2000: creator and author of the book “toutes les bases des trucs et astuces” (all the basics, hints and tips) editions ouest, france
- 2009: correspondent for the magazine “fruits et legumes”
- 2010: correspondent for the magazine “fruits et legumes” and the magazine “caps”

International culinary events and conferences:

• Croatia, Hotel solaris : training and assisting catering staff; decorating the eating areas
• Morocco, Festival de marrakech – palais des congres
• decorating a gala dinner for 1000 guests in honour of the brother of the king of Morocco
  
• Hotel mensour eddabhi **** – jad mahal, themed bar
  training and assisting catering staff; decorating the eating areas
• Switzerland, Suisse euro toques association, maison de la suisse, gruyère training on cooking fruit and sculpting. Organising events based around sculpting with fruit and vegetables
• Mauritius, Paradis brabant hotel ****, royal palm hotel **** palace
  a fortnight of french gastronomy: assisting staff  in decorating buffets and providing training in sculpting with fruit and vegetables
• Russia, Restaurant ancre, russia hotel ****
  a fortnight of french gastronomy: dinner for russia’s french ambassador (200 guests); training on regional french cooking
• Usa, Westburry hotel **** plazza athénée hotel **** palace
  a fortnight of french gastronomy: running demonstrations for the luxury sector trade meeting
• Canada, 400 years of the city of quebec
  running demonstrations of fruit and vegetable sculptures at the international congress of french foreign language professors
• Bermuda, Southampton princess hotel *****
  creating a gastronomic restaurant (menu and team-training)

Consultant and trainer for hotel management and catering schools

task: teaching introduction to fruit and vegetable sculpting techniques

• ecole ritz escoffier
• the printemps group
• ecole nationale de la charcuterie française (national school of french charcuterie), ceproc evolution pro
• lycée ferrandi
• french hotel management schools: consultant chef for the paris teacher training academy in sculpture techniques and fruit and vegetables
• numerous organisations:ofas, unfd, interfel, aprifel, uniforth, infrep and greta
• chef in prestigious establishments, some examples: the newport room, southampton princess hotel ***** bermuda
• assistant chef to head chef gérard vie, 2 michelin stars
• hotel le normandy, **** deauville
• lucien barrières chain
• head of a gastronomic and healthy-eating restaurant
• assistant chef to gérard salle
• hotel le picardy *** touquet
• chef, catering director
• passion traiteur, paris – events caterer, 4th biggest caterer in france
• chef and production director

diplomas and distinctions:

2010: silver medal for voluntary work and devotion (sed)
2000: knight of the national order of merit for agriculture
1996: auditor member of the french academy of culinary arts
1996: gold medal from the paris chefs’ society (société de cuisiniers de paris)
1992: voted best young chef of the year (picardy ****), best pick of the guide numero un

Competitions:
2011: mof “un des meilleurs ouvriers de france” (one of the finest craftsmen in france)
“fruiterer” category
2010: 1st prize and artistic champion of europe for fruit and vegetables
2008: 1st prize and artistic champion of france for fruit and vegetables
2000: 1st prize in the national dessert creation competition
1994/1995: awarded two sevres vases from the presidency of the french republic (jacques chirac and francois mitterrand)