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david_sovcebski

David S.

@david_sovcebski

French Trained Chef, Photographer, Recipe Dev and Culinary Translator

Nordmazedonien
Englisch, Französisch, Italienisch, Bulgarisch, Serbisch, Mazedonisch
Einige Informationen werden in englischer Sprache angezeigt.
Über mich
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!... Mehr lesen

Kompetenzen

d
david_sovcebski
David S.
offline • 

Meine Dienstleistungen

Übersetzung
I will develop recipes, take food photos, and translate culinary content in 5 languages
Ab20 $ / ProjektWeitere Details

Arbeitserfahrung

Sandwich Artist

I prefer not to tell • Selbstständig

Aug 2018 - Present • 8 yrs 3 mos

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

DISH

Cook/Chef

DISH • Vollzeit

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 • Vollzeit

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.