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Montréal-Est
Rio Simmenthal

Rio Simmenthal

Pastry chef and photographer

Restaurants / Food Service

Montréal-Est, Montréal

Social

Services offered

I'm a pastry chef, chocolatier, photographer looking for a place to expand my knowledge, I'm always on time, I have experience in all kind of kitchens like industrial, supermarkets, independent, traditional french, Italian, and others.

I do photos of people and city travels, for the Adobe stock, I got +5 years of experience working for the press in Mexico, my area is arts in general, but I prefer apply this in pastries and chocolate, this bring an very big spawn of possibilities to make people happy in that special occasion.

I speak Spanish, French and English, and my CV is not the last one, so I may say that my last experience was at Boulangerie Pain à tartine, I have to go because I didn't agree with the therms and conditions of the place, but indeed I like to keep this lovely path of chocolate and fancy pastries.

I live in St Leonard (Montreal) in case you need to know that.

Chocolatier
Photographer
Pastry chef
Approximate rate: CAD$ 21 per hour

Experience

I worked in my own company back there in El Paso Texas and Juarez Mexico, I moved from that area in 2004 since ever, I continuously keep in the track and studying, the how to of fancy pastries and chocolate that is my passion.

My experience is more into the kitchen than in the photo, I worked for the Mexican press for 5 years at the same time doing school and pastries at home, with the time I moved to Montreal, and the photo became my favorite hobby, sometimes I got contracts but nothing serious.

Education

I went and finished the university in graphic design, because I was doing pastries already, from that I started to make photos to apply that technique into the style for American pastry, wedding cakes with edible photo, or personalized cakes with the same technique.

I always keep learning new techniques for chocolat and pastries, rather the photo, I have the MAPAQ licence as well, pastry wise, I no need that much to have all the knowledge but I'm trying my best, I wish to continue working with chocolate my biggest passion.

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