Ayrtone Abbe

I worked as a pastry chef in a restaurant located on the shores of Lake Annecy. The terrace could accommodate two hundred guests per day. I was independent and offered various tarts as well as chocolate fondants and cheesecakes on the menu. I also had the opportunity to train people.

I worked in the cold station and I prepared several salads on the menu, I took care of the set-up for the chef, I enriched my knowledge of cooking in this restaurant.

I sold wine, charcuterie and cheese from my region.

In a large company with more than five hundred employees and covering almost all of Switzerland, I started as a simple baker to climb the ladder and access different positions. I had the chance to be responsible for the bakery in a tea room, I was also a consultant for our customers and manager of the Viennese pastry baking sector.

I worked in this wood-fired pizzeria, which served a hundred meals per service. I was able to learn how to manage the stress of a service.

It was in this bakery that I was trained for 3 years in baking and pastry making, I alternated with the vocational training center of Groisy. I continued there as an employee.