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Curriculum vitae Personal data: name
: Eugenio
surname: Pellicciari
date of birth: 21.11.1983
place of birth: Modena
address: *** ******** **, Modena
Phone: ****** *** / *** *******
email: mailto : eugeen-atwork@email.it
Military service: License definitive
obtained from military service in July 2005. Civil Service held at the institution
GAVCI - GVC Modena
Employer: Just
awarded (July 2009) Class in the Bachelor of Science and Technology Agro-food at the Faculty of Agriculture, University of Parma, Address of Gastronomic Sciences. Collaboration
be in the magazine "Art in the kitchen and menu srl as chef demonstrator and privately with activities and banquet catereing.
Conducting business mentor (support) to students of the Institute of Higher Education on behalf of C. Cattaneo Cooperative Gulliver.
Education: elementary school G. Pascoli
1989/1994 - 1994/1997 Modena
St. Charles middle schools - Modena
1998/2002 school technical vocational hotel and catering
Serramazzoni - Serramazzoni (Mo)
2-year foundation course with kitchen
address one year of specialist training kitchen Eurhodip
(European Hotel Diploma, recognized
European) that includes two months of work experience at the Hilton Hotel in London
1 year course specialization pastry Eurhodip
(European Hotel Diploma, recognized at European level)
2002/2005 Istituto Tecnico Commerciale C. Cattaneo - Modena
vote of maturity exam: 75/100 2005/2009
graduate course in food science, food science and technology funds, Faculty of Agriculture, University of Parma.
1989/1994 - 1994/1997 Modena
St. Charles middle schools - Modena
1998/2002 school technical vocational hotel and catering
Serramazzoni - Serramazzoni (Mo)
2-year foundation course with kitchen
address one year of specialist training kitchen Eurhodip
(European Hotel Diploma, recognized
European) that includes two months of work experience at the Hilton Hotel in London
1 year course specialization pastry Eurhodip
(European Hotel Diploma, recognized at European level)
2002/2005 Istituto Tecnico Commerciale C. Cattaneo - Modena
vote of maturity exam: 75/100 2005/2009
graduate course in food science, food science and technology funds, Faculty of Agriculture, University of Parma.
exams:
picture of food in contemporary culture 30/30,
food and media (film first form, second form television) 30/30 30/30
gastronomic journalism, history and culture of
26/30, 27/30
critical sampling methodologies, (teacher prof.
English
origin and development of food systems 30/30,
diritto europeo nel settore dei prodotti tipici 26/30,
analisi sensoriale 29/30,
psicologia delle scelte alimentari 27/30,
fisiologia del gusto 24/30,
alimenti funzionali per la promozione della salute 22/30,
sistemi di controllo e gestione nelle aziende di ristorazione 29/30,
economia aziendale 27/30,
economia dei sistemi qualità nell’agroalimentare e nel territorio rurale 28/30,
marketing e management 26/30,
marketing ristorativo 26/30,
rapporti verticali di filiera nel mercato horeca 24/30,
matematica e statistica 30/30,
fisica 26/30,
chimica 24/30,
chimica organica 28/30,
biologia 18/30,
microbial growth in food microbiology and biochemistry of food
28/30 28/30, 25/30 and olive orchards, vineyards
20/30, 25/30
wine, food of animal origin
27/30,
material quality first product and packaging 26/30, 24/30
molecules of taste, food processing
during cooking 27/30,
cooking techniques and food storage 30/30, preparation and cooking techniques
28/30 , 21/30
food hygiene, food inspection
animal 20/30, 25/30
microbiology of local products.
picture of food in contemporary culture 30/30,
food and media (film first form, second form television) 30/30 30/30
gastronomic journalism, history and culture of
26/30, 27/30
critical sampling methodologies, (teacher prof.
English
origin and development of food systems 30/30,
diritto europeo nel settore dei prodotti tipici 26/30,
analisi sensoriale 29/30,
psicologia delle scelte alimentari 27/30,
fisiologia del gusto 24/30,
alimenti funzionali per la promozione della salute 22/30,
sistemi di controllo e gestione nelle aziende di ristorazione 29/30,
economia aziendale 27/30,
economia dei sistemi qualità nell’agroalimentare e nel territorio rurale 28/30,
marketing e management 26/30,
marketing ristorativo 26/30,
rapporti verticali di filiera nel mercato horeca 24/30,
matematica e statistica 30/30,
fisica 26/30,
chimica 24/30,
chimica organica 28/30,
biologia 18/30,
microbial growth in food microbiology and biochemistry of food
28/30 28/30, 25/30 and olive orchards, vineyards
20/30, 25/30
wine, food of animal origin
27/30,
material quality first product and packaging 26/30, 24/30
molecules of taste, food processing
during cooking 27/30,
cooking techniques and food storage 30/30, preparation and cooking techniques
28/30 , 21/30
food hygiene, food inspection
animal 20/30, 25/30
microbiology of local products.
Language: English
:
technical language fluently and commercial kitchen
French: school
German: basic
:
technical language fluently and commercial kitchen
French: school
German: basic
Work experience:
1998, summer season at self-service restaurant RistoPizza,
Spezzano di Fiorano, MO
assignments aiutocuoco
spring 1999 internship of 6 Europa92 week at the restaurant, Modena
assignments aiutocuoco
1999, the summer pastry Emiliana, Modena baker
assignments at Christmas 1999, The Shed restaurant, Abetone, Pt
responsible for playing the starters
spring of 2000, Stage 6 weeks at the restaurant Borso d'Este, Modena
assignments aiutocuoco
2000, season Summer at The Shed restaurant, Abetone, Pt
assignments cook pasta in a game of
2001, two months of work experience at the restaurant Windows
's Hilton Hotel, London, UK
aiutocuoco
assignments and two weeks at the restaurant Tante Claire, London, UK
2001, summer season at self-service restaurant RistoPizza,
Spezzano di Fiorano, MO
assignments cook Capodarte
spring 2002, two months of internship at St. Francis
chocolate confectionery, Carpi, Mo
positions as pastry chef
2002 , summer season the restaurant wine bar Before & After,
Modena, appointed chef
autumn / winter 2002, wine coffee drinks I Picari, Modena
assignments chef
spring of 2003, conducting six basic cooking classes in various locations in the Lombardy
the Parmalat Group in charge of teacher chef demonstrator
March 2003, self-service campus, University of Modena
assignments cook Capodarte
relationship interrupted for family emergencies
2003/luglio April 2004, self-service restaurant RistoPizza,
Spezzano di Fiorano, MO
appointed chef Capodarte
2004/2005 extras periodicals:
RistoPizza self-service restaurant, wine bar Mo
coffee drinks I Picari, Mo.
Freto Villa restaurant, Mo
Village 2 self-service restaurant, Castelfranco, Mo
farm restaurant Marandello, Sorbara, Mo
The Shed restaurant, Abetone, Pt
2005/2007, catering services, receptions and banquets:
Roads of Wine and taste of 'EmiliaRomagna,
Receptions Muzzarelli,
Buonristoro Group Mo, Mo Coffee
Romeo , Carpi, Mo
Osteria del Pozzo, Mo Coffee
NE, Carpi, Mo
2007/2008, catering services, receptions and banquets:
done individually for private receptions and small events, receptions
Muzzarelli, Mo
Villa CASINO, Restaurant Eve
Mo, Mo
RistoPizza self-service restaurant, wine bar Mo
coffee drinks I Picari, Mo Coffee
Teatro, Carpi, Mo
da agosto 2008, chef dimostratore interno ed esterno (area nord Italia) per la ditta Menù e collaboratore nel reparto Ricerca e Sviluppo della stessa. Menù è un’impresa produttrice di cibi semi lavorati di alta qualità diretti alla ristorazione, sede a Cavezzo, Mo. Alcuni sporadici servizi di catering presso Armonie Ricevimenti e servzi periodici presso winebar I Picari.
da luglio 2009, collaboratore nella redazione di articoli con la rivista “L'arte in cucina”,curatore di una rubrica specializzata “cucina/gastronomia food design”.
1998, summer season at self-service restaurant RistoPizza,
Spezzano di Fiorano, MO
assignments aiutocuoco
spring 1999 internship of 6 Europa92 week at the restaurant, Modena
assignments aiutocuoco
1999, the summer pastry Emiliana, Modena baker
assignments at Christmas 1999, The Shed restaurant, Abetone, Pt
responsible for playing the starters
spring of 2000, Stage 6 weeks at the restaurant Borso d'Este, Modena
assignments aiutocuoco
2000, season Summer at The Shed restaurant, Abetone, Pt
assignments cook pasta in a game of
2001, two months of work experience at the restaurant Windows
's Hilton Hotel, London, UK
aiutocuoco
assignments and two weeks at the restaurant Tante Claire, London, UK
2001, summer season at self-service restaurant RistoPizza,
Spezzano di Fiorano, MO
assignments cook Capodarte
spring 2002, two months of internship at St. Francis
chocolate confectionery, Carpi, Mo
positions as pastry chef
2002 , summer season the restaurant wine bar Before & After,
Modena, appointed chef
autumn / winter 2002, wine coffee drinks I Picari, Modena
assignments chef
spring of 2003, conducting six basic cooking classes in various locations in the Lombardy
the Parmalat Group in charge of teacher chef demonstrator
March 2003, self-service campus, University of Modena
assignments cook Capodarte
relationship interrupted for family emergencies
2003/luglio April 2004, self-service restaurant RistoPizza,
Spezzano di Fiorano, MO
appointed chef Capodarte
2004/2005 extras periodicals:
RistoPizza self-service restaurant, wine bar Mo
coffee drinks I Picari, Mo.
Freto Villa restaurant, Mo
Village 2 self-service restaurant, Castelfranco, Mo
farm restaurant Marandello, Sorbara, Mo
The Shed restaurant, Abetone, Pt
2005/2007, catering services, receptions and banquets:
Roads of Wine and taste of 'EmiliaRomagna,
Receptions Muzzarelli,
Buonristoro Group Mo, Mo Coffee
Romeo , Carpi, Mo
Osteria del Pozzo, Mo Coffee
NE, Carpi, Mo
2007/2008, catering services, receptions and banquets:
done individually for private receptions and small events, receptions
Muzzarelli, Mo
Villa CASINO, Restaurant Eve
Mo, Mo
RistoPizza self-service restaurant, wine bar Mo
coffee drinks I Picari, Mo Coffee
Teatro, Carpi, Mo
da agosto 2008, chef dimostratore interno ed esterno (area nord Italia) per la ditta Menù e collaboratore nel reparto Ricerca e Sviluppo della stessa. Menù è un’impresa produttrice di cibi semi lavorati di alta qualità diretti alla ristorazione, sede a Cavezzo, Mo. Alcuni sporadici servizi di catering presso Armonie Ricevimenti e servzi periodici presso winebar I Picari.
da luglio 2009, collaboratore nella redazione di articoli con la rivista “L'arte in cucina”,curatore di una rubrica specializzata “cucina/gastronomia food design”.
Concorsi di cucina:
2004, partecipazione come singolo alla 3°rassegna provinciale
sull'aceto Nonantola
2005, silver medal as a team of kitchen
RistoTeam-AngeloPo the international competition for culinary arts and pastry
Ikka 2005, held in Salzburg, 12-17 March 2005
link: www.vko.at
2005 bronze medal as a team of kitchen
RistoTeam AngeloPo Championships-World Kitchen -
Igeho 2005, held in Basel 19-23 November 2005
link: www.igeho.ch
2006, bronze medal as a team of kitchen RistoTeam AngeloPo-LussemburgoExpogast World Cup 2006 (Expogast Culinary World Cup 2006 Luxembourg) in Luxembourg November 18 to 22 2006link: www.wacs2000.org
2008 runner-up as a single competitor al concorso“Asparago d’Oro d’Altedo”, tenutosi ad Altedo, Bo.
2008, 3 medaglie di bronzo, nella categoria “singoli”, conseguite da tre chefcomponenti della squadra di cucina RistoTeam alle Olimpiadi della Cucina – ika 2008 (the 2008 Culinary Olympics)link: http://www.wacs2000.org/
2004, partecipazione come singolo alla 3°rassegna provinciale
sull'aceto Nonantola
2005, silver medal as a team of kitchen
RistoTeam-AngeloPo the international competition for culinary arts and pastry
Ikka 2005, held in Salzburg, 12-17 March 2005
link: www.vko.at
2005 bronze medal as a team of kitchen
RistoTeam AngeloPo Championships-World Kitchen -
Igeho 2005, held in Basel 19-23 November 2005
link: www.igeho.ch
2006, bronze medal as a team of kitchen RistoTeam AngeloPo-LussemburgoExpogast World Cup 2006 (Expogast Culinary World Cup 2006 Luxembourg) in Luxembourg November 18 to 22 2006link: www.wacs2000.org
2008 runner-up as a single competitor al concorso“Asparago d’Oro d’Altedo”, tenutosi ad Altedo, Bo.
2008, 3 medaglie di bronzo, nella categoria “singoli”, conseguite da tre chefcomponenti della squadra di cucina RistoTeam alle Olimpiadi della Cucina – ika 2008 (the 2008 Culinary Olympics)link: http://www.wacs2000.org/
Corsi di cucina:
In collaborazione con lo chef Flammia organizzazione, gestione e
svolgimento di corsi di base e specialistici di cucina, tenuti presso
il ristorante Village2 a Cavazzona e il ristorante RistoPizza a
Spezzano di Fiorano Modenese nell’anno 2006
In collaborazione con lo chef Flammia organizzazione, gestione e
svolgimento di corsi di base e specialistici di cucina, tenuti presso
il ristorante Village2 a Cavazzona e il ristorante RistoPizza a
Spezzano di Fiorano Modenese nell’anno 2006
Aspirazioni future:
Attualmente attend the lectures of the Master of Science in Journalism and publishing. The intent is to pursue to succeed in matching the two academic subjects -cucina/giornalismo- so that we can apply my technical knowledge to a newspaper industry that has great significance in the market today editoriale.Contemporaneamente are strongly encouraged to advance in genuine working kitchen, with work experience in local dining facilities of excellence in culinary competitions and continuous cooperation for the realization of specialized cooking classes with the kitchen team, professional chefs and delegation of Modena 'Association cooks. I also want to investigate synchrony theory: research on food, the study of various raw materials, culinary and gastronomic culture of innovation and international collaboration with Italian chefs, hotel schools and new technologies.
I'm also involved in partnerships with newspaper and magazine food critics in the field of interest as "the art in the kitchen" because of the good technical and theoretical knowledge
developed.
Attualmente attend the lectures of the Master of Science in Journalism and publishing. The intent is to pursue to succeed in matching the two academic subjects -cucina/giornalismo- so that we can apply my technical knowledge to a newspaper industry that has great significance in the market today editoriale.Contemporaneamente are strongly encouraged to advance in genuine working kitchen, with work experience in local dining facilities of excellence in culinary competitions and continuous cooperation for the realization of specialized cooking classes with the kitchen team, professional chefs and delegation of Modena 'Association cooks. I also want to investigate synchrony theory: research on food, the study of various raw materials, culinary and gastronomic culture of innovation and international collaboration with Italian chefs, hotel schools and new technologies.
I'm also involved in partnerships with newspaper and magazine food critics in the field of interest as "the art in the kitchen" because of the good technical and theoretical knowledge
developed.
Interests outside work:
performing some voluntary work at the institution GAVCI assisting school children to high schools and transport and assistance for the elderly.
performing some voluntary work at the institution GAVCI assisting school children to high schools and transport and assistance for the elderly.
thanks for your time, Pellicciari
Eugenio.
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