Marc Therrien

• In transition to change my life and diced where and how to get there. BC work in a packing plant as foreman.

• Duty: butchery, customer service and assisting in mangers duties.

• Replacing butcher in random stores Metro IGA Loblaws evens some Kocher butchery's...

• Duty: Dry aging beef, customer service, cooking direction for every different customers & nationality. Given responsibility of managing on a multiple occasions.

• Company Overview: boucheriesabliere.com
• I was existed to learn new ability's by all this professionals'. WOW

• Chef Butcher for over 750 people. butchery, teaching how to cook meat to all the other cook or/and chef, also responsible for morning executive duties. cold and hot buffet, appetizer and all the BBQ cooking and serving in the club. also 6 months trained as an Executive Chef.

• Expert portioning stake for restaurant hotels hospitals residential & more., capacity 3000 stakes by hand per day, or 6 to 7000 stakes on the ban sew per day
• I was labeled as Master Butcher by T.Lauzon Inc.,

• My registration as an independent butcher. during this time I serviced many establishment many supermarkets and restaurant like.
• La Queue de Cheval 5* Dry aging AAA beef.
• Gibby's 4* Montreal & St-Sauveur.
• Les 5 Saison Westmont Mtl. A Metro affiliation.

• Supermarket PA, assistant manager butcher
• Agency Maitre Boucher, A.Belanger et Fils @ the Attwiter market
• Butcher this is the beginning of my career as a butcher therefore my objection was and is always to learn it all.

GraphArt & Eye Photo Œil

Photographer graphic artist, director of conception, webmaster of the 90s illustrator paper & online portfolios.

• Serves industry as busboy waiter barman manager in numerous establishments. progression from Burger King in 86 too Fouquet's 5* Montréal in 97.

• I did good work but living as a starving artist this was not motivating...