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david_sovcebski

David S.

@david_sovcebski

French Trained Chef, Photographer, Recipe Dev and Culinary Translator

Macedonia del Nord
Inglese, Francese, Italiano, Bulgaro, Serbo, Macedone
Alcune informazioni sono riportate in lingua inglese.
Chi sono
French-trained chef & photographer with 12 years of kitchen experience: -8 years in fast food -4 years training in classical French technique. Fluent in English, French, Serbian, Bulgarian, and Macedonian. I offer recipe development & testing,styling, lighting, photography & culinary translation/localization. I combine real cooking knowledge with language fluency, so content stays accurate and reads naturally, not just literally AI translated. Open to projects from cookbook authors, food brands, blogs, restaurants, recipe platforms, concent creators. Let’s create food content that sells!... Continua a leggere

Competenze

d
david_sovcebski
David S.
offline • 

Consulta i miei servizi

Traduzione
I will develop recipes, take food photos, and translate culinary content in 5 languages
A partire da20 USD / progettoMaggiori dettagli

Esperienza lavorativa

Sandwich Artist

I prefer not to tell • Lavoratore autonomo

Aug 2018 - Present • 8 yrs 3 mos

Currently working & managing a 30+ year old family run fast food bussiness.

DISH

Cook/Chef

DISH • Full time

Aug 2017 - Aug 2018 • 1 yr

Worked as a cook/chef at Les Fontaines de Malbosc. Running the kitchen across every station: steaks, pizza and salads. Managed prep, cooking, and plating solo or with minimal support, kept pace during busy service and maintained quality,consistency and speed. This all-around experience is part of why I can adapt to a wide range of recipe styles and cuisines today.

Tripadvisor

Cook

Tripadvisor • Full time

Aug 2016 - Jun 2017 • 10 mos

Cooked in Le Ban des Gourmands - a traditional family-owned French bistro kitchen under a great Chef, working across stations and applying classical technique daily : sauce work, knife skills, protein cookery and plating. I was responsible for the mise en place, service execution under pressure and holding consistency across a seasonal menu. This is where most of my working knowledge of French cuisine comes from and it still serves as the foundation for the recipes I develop and translate today.