Bravo : Julien
damienseno : il est vraiment trop bo ton nouvel hotel jespere que tout se passe bien a bientot je reviendrai voir ton blog
coucou : bravo ! c'est bien fait
jecy : ells sont tres belles
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Publié le 10/05/2007 à 07:56
Par julienpechey
This is my first carving creation.
I use a block of 25 kg butter to made the shape of the hotel Novotel in Myanmar.
The most difficult is too keep a good temperature. The problem is that it can't be keep for a long time. Several days later, and the color start yellow and as well the terrible old butter small.
Don't worried everything was reused in the kitchen. Nothing was lost.
Publié le 26/04/2007 à 17:19
Par julienpechey
In Grand-View restaurant in Ramada Plaza Tianlu in Wuhan, I start a new theme of promotion, not only a "country" but a part of country. Make France Promotion or Italy Promotion appears to be to large, especially when it's about such countries with a deep and old food culture. It's better to target one area and let the local discover a new kind of food. Everybody knows the onion soup but who knows the soupe au pistou or the bouillabaisse ? Now it's time to go deeply into the french food and introduce the regional specialities.  Onions a la monegasque, salade nicoise, tartare de tomate, tapenade d'olive sur pain a l'ail, oeuf farci au thon sur un lit de ratatatouille, aioli et sauce nicoise : here is the salad bar !
Publié le 15/04/2007 à 13:40
Par julienpechey
From november 20th to december 3rd, I realised an italian promotion at the grand-view cafe, the revolving restaurant of the Ramada Tianlu Plaza on the 28th floor.
Wuhan is a sensible market and not totally open to the western mind. When the local customers are coming to our restaurant they are expecting to find more local food in a good quality with nice presentation and welcoming atmosphere. For that reason, we had to keep 50% of chinese local food, otherwise our client won't undestand that we are doing a promotion and won't really enjoy the western food.The traveller people knows for sure what is a good pizza, a tomato mozzarella salad and a beef carpaccio. But for more local people, the pizza should be as thick as the "pizza hut" one, the spaghettis will be fried with peanut oil, balck pepper crashed, garlic and sliced beef. Don't talk about gorgonzola or salami....you will let them leave right away !
Anyway we did good and sufficient to satisfy local mouthes and experienced foreigners in house guests.
For attract the people to the show kitchen and catch their eyes, we made fresh pasta. I designed a "pasta tree" .Thank you to Bruno, french trainee to help me in this matter.
Publié le 10/04/2007 à 13:56
Par julienpechey
CURRICULUM VITAE SURNAME : PECHEY GIVEN NAMES: Julien Alexandre Mobile : 139 7140 3724 Education :
Year Establishment Qualifications Obtained 2001 Xin Yuan Li School of Beijing Brevet of Imperial Chinese Food 1999 University “Charlemagne” of Nancy Diploma of Management and European Finance 1998 Hostelry School “Stanislas” of Nancy BTS Hostelry option management-marketing 1996 Hostelry School of Gerardmer BTH Hostelry 1993 Middle School of Vagney Brevet des colleges
French : Mother Tongue
English : Bilingual
Chinese : Working Level
German : Beginner Computer Skill: - Professional : Micros, Fidelio, Sphinx, Apicius, Logorest Cost Board & Store Control on Excel, Digital Pictures for Training Program Skills :Kitchen Management ; good training program, cost control, European Food ; Basic Thai Food ; Basic Chinese Food, Basic Myanmar and Indian Food, International Buffet ; Western Set Menu ; HACCP knowledge ; Thematic buffet, outside catering - Driving-license in 1999 - Fire Formation at Holiday Inn in august 1997 - HACCP training in Poland in 2004 - First foreigner to get a Chinese diploma of Chinese Food in april 2001 with XinYuan Li High School in Beijing.
- Accor Regional Trainer for Poland.
- Buffet on the great wall the 11th septembre 2001 for 200 pax ( french buffet)
Public Relation :
· 2006 Different TV show and newpaper in local newpaper.
· 2005 Hubei TV– Valentine Show – French training- China
· 2003 iTV channel / TV cuisine-show for Mc Dang –Thailand
· 2001 CCTV1, CCTV4 et BTV - TV cuisine-shows
· 2000 Beijing newspapers in 2000 and 2001 · 1997 France 3, TF1, M6, radios – Operation 1 bagage-1 meal in Holiday Inn Troyes Number of Years in Hospitality Industry : 9 YEARS Professional Experience : | FromSeptember 2005 | Ramada Tianlu Plaza Wuhan5 *China | Western Executive ChefIn charge of the food for 5 F&B outlets ( gourmet shop, Rose Garden western restaurant 50 seats a la carte, Grand-view revolving café 140 seats, games rooms, lobby lounge). Assist the F&B-EAM for overview the whole F&B outlets.Manage directly 98 employees ( 69 cooks & 29 stewards ).Grand-View Revolving Café is the actually the hotel buffet leader for both lunch and dinner since 2005, the Rose Garden restaurant is one the best western restaurant a la carte in town and Ramada Tianlu Plaza has a really good reputation in the Wuhan market.www.ramadaplaza-tianlu.comwww.ramadainternational.com |
| January 2005 To September 2005 | Novotel XinHua Wuhan5 *China | French Executive ChefIn charge of Fuego Brazilian BBQ Restaurant ( 130 seats ), Bistro 98-french restaurant (50 seats), banquet, outside catering, executive floor, pastry, “La Boulangerie”-deli-shop.New a la carte every 2 weeks in Bistro 98. |
| February 2004ToJanuary 2005 | Novotel Krakow Centrum4 *Poland | Head ChefIn charge of the Garden Brasserie Restaurant, Banqueting. New a la carte, new buffet set-up for seminars, set menu for groups. Control of the food cost, purchase. Punctual Promotions.Regional trainer for Poland. Training and standard set-up. | | January 2003ToJanuary 2004 | Mandalay Hill Resort Hotel (previously Novotel re-branded )4* Myanmar | Executive ChefIn charge of 3 restaurants : coffee-shop “ Yadanabon” 150 seats, Chinese Restaurant “Ming’s” 60 seats, Myanmar Restaurant – Dining Show – 80 seats “). Opening of Garden Theater Restaurant with Myanmar set menu and cultural show ). New a la carte in each outlet, cost control, market survey.Monthly promotion for local market. Open-kitchen concept.Training and standard set-up. Daily Thematic Buffet | | October 2002 to January 2003 | Novotel Mandalay 4*Myanmar | Chef de CuisineRe-opening of the Chinese restaurant “Ming’s” after 2 years closed, weekly promotion and new a la carte, daily buffet.Opening of an outside pastry shop “Banjo’s in town.In charge of the coffee-shop (140 seats), daily dinner buffet, a la carte & room service. | | April 2001ToOctober 2002 | Novotel Peace Beijing 4* China | Sous-Chef Western In charge of production for the opening of the French Restaurant “Le Cabernet”. (60 seats)Assistant of the executive chef for the set-up of the standard cold, hot kitchen and a la carte menu in the coffee-shop. Daily lunch and dinner buffet, Sunday brunch.Outside Catering | | Mars 1999 September 2000 | Hotel-ResidenceLes Vallees 3*La Bresse (88) / France | Duty Manager |
Seasonal & Casual Work | Summer 1998 | Holiday’s Center St-Georges Didonne (17) / France | In charge of food production, menus and cost control. | | From October 1996 To September 1999 | Hotel de la Reine 4*Nancy (54) / France | Banquet & wedding function | | From October 1996 To February 1999 | Mercure Centre Thiers 3*Nancy (54) / France | Banquet & wedding function | | July 1996 | Holiday’s Center Le Haut du Tot (88) / France | Chef de Cuisine | | June 1996 | Holiday’s Center La Londe-les-Maures (83)/ France | Kitchen help cook | | | | |
In Compagny Training | January to March 2001 | Shangri-La China World Beijing / 5* / China | Cantonese Food in the Restaurant : “Summer Palace”. | | Summer 1997 | Holiday Inn Resort 3*Troyes (10) / France | Reception - Restaurant - Kitchen | | Summer1995 | Novotel Nice-Centre 3* France | Restaurant and Kitchen | | Summer 1994 | Hotel Le Cortina 3* Grand-Bornant / France | Kitchen | | March 1993 | Pizzeria “La Spezia “Vagney (88) / France | Kitchen |
Publié le 24/03/2007 à 05:26
Par julienpechey
This is an article released on local newspapers in Wuhan.  Sorry, try your best to understand. Otherwise, just look at the photo.
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