LY Thanh Quan

Personal information

French citizenship, born in Vietnam

Living in Singapore

+65 8393 2616thanhquanly.sg@gmail.comthanh-quan-ly-999753a0www.romeily.com/cv/

Key skills

Management and thinking ahead

Enjoying being dynamic, organized, creative and passionate

Caring about health & safety by implementing HACCP

Being autonomous but enjoying working within a team

Additional Information

Gastronomy, Photography, Travelling, Mountain biking

PROFIL SUMMARY

A former IT Project Manager who undertook a retraining educational program in Pastry, a discipline which I have always been very keen on

This accredited educational program has allowed me to develop my techniques, master basics and develop skills to go much further in this discipline

These new competences coupled with my past managerial experience IT has given me new perspectives by ensuring a profitable business without cutting back on quality and working in complex and environments highly demanding

I have developed the reputation of successfully mixing Asian and French food cultures and love fusion cooking

OBJECTIVE

To get a position as a pastry chef in a renowned pastry shop or gourmet restaurant whereby I can value my expertise in French pastry by preparing outstanding sweets that provide Clients with moments of happiness and make them smile

Perfection is my ambition

EDUCATION

2016 French Pastry Diploma (CAP, French Accredited Certificate of vocation proficiency) Belliard’s High School of Culinary Art and Hotel Expertise’s, Paris France

1994 Master of Engineering in Information Technology Institute of the French Engineering School “Ecole Centrale de Paris” France

WORK EXPERIENCE

December 2016 - September 2017 – Assistant pastry chef BOUILLON RACINE Paris

Top-end Restaurant-Brewery 150 seats

In charge of the pastry section: - Preparation and organization of the section- Execution of production- Laying out desserts at the plate

March 2016 - May 2016 – Assistant pastry chef GRAINS ET GOURMANDISES Paris

Traditional French bakery - Manufacturing of pastry- Execution of choux pastry and macaroons- Glazing of pastry

November 2015 - March 2016 – Assistant pastry chef LE 1728 Paris Gourmet restaurant (80 seats) The restaurant is referenced by MICHELIN. The Pastry Chef used to work as Dpty Pastry Chef at LE BRISTOL PARIS and has recently moved as Dpty Pastry Chef at PENINSULA PARIS (5-star hotel)

- Preparation and cooking of desserts- Execution of decoration elements- Laying out desserts at the plate

Previous 20 years - IT project manager - Team management, project follow-up- Software packages and web-sites design andimplementation

French Pastry Chef

Dessert

Sesame matcha and cognac Durian coconut pandan Bavarian mango and passion fruit Springtime blueberry dark chocolate fondant Strawberry rhubarb tart raspberrytarragon tart Lime guava Fluffy chocolate and passion fruit

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Coconut pandan pineapple and passion fruit Sichuanpepper chocolate sweets Easter chocolate Harry Potter cakedesign Peppa pig cake design Chocolate dessert decoration Harry Potter chocolat theme dedoration Sugar pastrydecoration

Chocolate and festive dessert withfamily & friends

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The Chagall challenge or how to express my contentment in frontof Chagall’s paintings « lovers in green » and « lovers in moonlight »with outstanding green and red, blue and white colors, exhibited atParis Luxembourg museum (rasberry anise and coconut) Lavandin Apple cinnamon Kirsch cherries Matcha azuki Rose ginger Tamarin sesame May 1st in France with its muguet

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Macaroon

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