Francoise Briet

• Design and lead educational workshops and cooking classes, speaking about food, nutrition, and health in both languages, online as well as on-site
• Work as a private chef and create pop-up events:

Focus on fresh, colourful, tasty, and seasonal foods with a French twist

Explore the richness of worldwide gastronomic flavours and culinary practices

Engage the clients in an adventure where gastronomy, artisanal foods and local craft beers are the destinations – passionate about the “Produits du terroir” in Ontario

• Database-calculated nutrient analyses for food products, recipes, menus, and cookbooks
• Food label development, ingredient statement and allergen labeling - Ensure CFIA (Canadian Food Inspection Agency) regulatory full label compliance for small food manufacturers, restaurants, caterers, and culinary professionals
• Assess food products, recipes and menu items for applicable nutrition or health claims
• Analyze current nutrition and health trends – Develop creative solutions for improving the nutritional and health profile of food products through recipe modification
• Evaluate the nutrition and health marketability of food products to offer alternative solutions to match customers’ preferences
• Professional French-Canadian translation for mandatory and non-mandatory label text
• Demonstrated respect, friendliness and willingness to help wherever needed
• Used critical thinking to break down problems, evaluate solutions and make decisions
• Offered friendly and efficient service to customers, handled challenging situations with ease

• Developed recipes and planned weekly menus for daycare, and primary and secondary school lunch programs to offer tasty and healthy food and increase revenue and customer satisfaction
• Created a portfolio of vegetarian main dish recipes over a period of 4 months to offer vegetarian lunch meals each day of the week and increase revenue and customer satisfaction
• Proposed monthly healthy breakfast/snack menus to respond to the specifications of the student nutrition program of the city of Toronto and stay on budget
• Verified proper portion sizes and consistently attained high-quality food standards
• Reduced food costs by finding new suppliers and using seasonal ingredients, setting standards for portion size, and minimizing waste
• Carried out day-by-day duties accurately and efficiently.
• Demonstrated respect, friendliness and willingness to help wherever needed
• Used critical thinking to break down problems, evaluate solutions and make decisions

• Discussed meal preferences and expectations with the consul and his wife
• Developed menus for business lunches, diplomatic and private dinners as well as cocktail receptions
• Valued French gastronomy and unique culinary aspects through creative menus
• Proposed unique pairing suggestion to value and appreciate French cheeses
• Ordered ingredients and other materials needed for meal preparation and food service
• Examined orders for accuracy and freshness
• Cooked delicious meals according to the diplomatic events schedule
• Plated and served the meals to your clients
• Supervised the servers during the reception
• Cleaned the kitchen cooking area and stored utensils and cooking equipment

• Organized racks and shelves to maintain store visual appeal, engage customers and promote specific merchandise
• Provided positive first impressions to welcome existing, new and potential customers
• Helped customers locate products and checked store system for merchandise at other sites
• Answered customer questions regarding sizing, accessories and proper care for merchandise

• Coached team members on program strategies, policy updates and performance improvement plans to accomplish immediate outcome, intermediate output and long-term goals
• Interacted with customers and clients to identify needs and requirements in the sector of food security
• Monitored progress of programs, using and applying programming documents, program directives, funding documents and other program material
• Addressed and resolved technical, financial and operational concerns by working with team members and directors