Noël Herrscher

A passionate cook for 15 years, I have worked for numerous gastronomic, semi-gastronomic, brasserie, and traditional cuisine establishments in order to perfect my knowledge of products and various techniques. I am now equipped to successfully carry out all my assignments and to integrate into a team. Motivated, I would like to take on new challenges alongside you.

Head Chef - Restaurant « LA CORNE DU CERF » - ARZAL

(2023-09)

• Overall kitchen management, creation of daily dishes.

Head Chef - Restaurant « LE RELAIS DE SAINT CARADEC » - Hennebont

(2023-02 - 2023-09)

• Kitchen management, creation of new dishes to enrich the menu.

Head Chef - Restaurant « LE KENYAH » - Plougoumelen

(2022-01 - 2023-02)

• Management of the wood-fired grill station, preparation of the starter buffet.

Head Chef - Lycée/Collège de Sainte-Anne d'Auray

(2021-09 - 2021-12)

• Kitchen management, meal preparation.

Head Chef - Restaurant « STATION DU LAC BLANC » - Vosges

(2019-01 - 2019-05)

Mountain restaurant (300 covers)

• Overall kitchen management, development of the daily menu.

Head Chef - Restaurant « LE DOLDER » - Riquewhir

(2018-06 - 2018-12)

Alsatian Brasserie (250 covers)

• Overall kitchen management, regular creation of the menu.

Cook - Traiteur « LA CASE DES ILES » - Colmar

(2017-05 - 2017-05)

Caribbean Cuisine

• Hot and cold mise en place, desserts, stock management.

Head Chef - Restaurant « CHEVAL NOIR » - Ribeauviller

(2015-10 - 2015-10)

• Service management, hot and cold mise en place, stock management.

Sous Chef - Restaurant « D'BAECKA OFA STUB » - Ribeauviller

(2013-04 - 2015-10)

• Service management, hot and cold mise en place, stock management.

C.A.P. - Butchery/Charcuterie/Catering

Journeyman's Certificate - Butchery and Charcuterie

Diploma - H.A.C.C.P

Training - Pastry

Training - Fishmonging