CURRICULUM VITAE GUSTAF MABROUK EDUCATION, TRADE QUALIFICATIONS 1992 Aug - June 1995 St: Görans Gymnasium, Stockholm, Sweden. Chefs College Sommelier Society of America's Certificate Course The Certificate Course program is a 21 week study of the significant countries and wine regions of the world. Professional emphasis is on the varietals, viticulture specifics, techniques of tasting, food and wine pairing and service. Languages: Swedish is my mother tongue. My English is excellent, plus good culinary French. Member of the prestigious Swedish årets konditor society, Web site: www.aretskonditor.se Member of the National Swedish Pastry team 2013-2014, Web site: www.konditorlandslaget.se Team Leader, The National Swedish Pastry team, Nordic Pastry cup 2018 Team President, The National Swedish Pastry team, Coupe de monde de la patisserie 2019 PROFESSIONAL EXPERIENCE 2016 - Present Owner/Founder STHLM Bean to Bar chocolate Web site: www.sthlmbeantobar.com Stockholm, Sweden Duties Details - I founded the first ever chocolate manufacturing plant of bean to bar chocolate, on an artisanal level, in Stockholm. The chocolate and its derivative products are being sold to gourmet restaurants, pastry shops and bakeries. 2014 - Present Owner/Consultant Chef de Partie STHLM AB Web site: www.chefdepartienyc.com Stockholm, Sweden Duties Details - I founded Chef de partie STHLM AB, to provide technical advice, product and concept development to restaurants, pastry shops and bakeries, on a consult basis. Services range from setting up a new bakery to providing instruction on the creation of all types of pastries and chocolate work with the end goal of streamlining business, expanding product line, and maximizing profits. Services typically include one or all of the following: initial planning and concept development (develop budget, finalize concept) menu development and equipment requirements (develop menu items, test recipes, determine kitchen layout), menu pricing (create master recipes, calculate food costs, determine selling prices, generate inventory lists, establish vendor relationships) and staff procurement and training. 2012 - 2014 Research and Development Delicato Bakverk AB Web site: www.delicato.se Stockholm, Sweden Duties details – I developed new and improved existing products. I was also setting the standards for producing, packaging and marketing these products. I also conducted basic tests and used applied research when working on food preservation, food quality and deterioration as well as making sure that hygienic conditions where maintained during processing, storage and packaging of products. I also tested raw ingredients for nutritional values and microbiological quality as well as checked foods for color, taste and flavor. I also developed new products and devised the techniques needed to produce these foods in order for them to maintain quality during storage. Another duty was to compare products with those of other brands and participate in surveys which provided information to management about new products and market trends. Finally, I also developed quality control procedures for the manufacturing of products in our bakery. 2011 - 2012 Executive chef Creative Edge Parties Web site: www.creativeedgeparties.com New York, USA Executive chef/Executive Pastry Chef Duties details – As the executive chef/pastry chef for Creative Edge Parties I was responsible for the quality of the food and the training of the staff. I was also responsible for making sure that the annual budget was met as well as developing new food items, scheduling of staff, supervise the ordering of produce and hiring and firing of staff. Pastry chef (Consulting) Dean & Deluca Web site: www.deandeluca.com New York, USA Corporate Pastry chef (Consulting) Duties details – I was hired on a 6 month consult basis to implement and develop a new core group of American pastries (chocolate chip cookies, brownies, lemon bars cupcakes, muffins etc.) for the demanding New York clientele. The New York market was treated as a test market for the products and the recipes were developed for a nationwide spread. I was in charge of training chefs and associates in the new items. I were also in charge of developing a flowchart of the distribution and production of the products as well as finding the right equipment and facilities to make sure the program would be a success. 2009 - 2011 Executive Pastry Chef Chocolatebar Web site: www.chocolatebarnyc.com New York, USA Duties details - Being the executive pastry chef for chocolatebar meant that I was in charge of creating chocolate related products (bon bons and truffles) as well as putting new concepts and recipe development into place. I was also in charge of training the in-house staff, to make sure that the quality of the goods were met and maintained. Chocolate bar is outsourcing most of her products except bon bons, truffles, pastries and cakes which I was in charge of. 2009 - 2010 Chef de Cuisine 42 the Restaurant, White Plains, New York, USA Duties details – I was in charge of planning the restaurant’s different menus that was based on the seasonal availability that we had upstate. I worked closely to my line-cooks supervising the daily execution of the dishes. I also set up special menus for VIPs and cooked them personally. Another of my duties was to oversee the quality control of the food we checked in. Staying on top of pricing and meeting new purveyors to ensure that the products they had were right for the restaurant. I was also in charge of training the cooks into food safety, waste control and not to forget the recipe development of the savoury kitchen as well as budgeting and keeping track of the food cost. 2007 - 2009 Executive Pastry Chef 42 the Restaurant, Web site: www.42therestaurant.com White Plains, New York, USA As the pastry chef at 42 I was in charge of planning the dessert menu on a seasonal basis, setting the budget for the department, working on food cost, train and oversee other chefs into executing the right procedure of the desserts I put in place and also research and develop new recipes for new concepts that we would take the restaurant to. Aside from pastries I would prepare breads and other baked goods and pasta as well work on a cheese program for the restaurant. I would also recommend and discuss parings of wine to my desserts with the sommelier. 2007 - 2012 Chocolatier/Owner Gucio Chocolaiteri New York, USA 2006 - 2007 Chef/Owner Chef de Partie- Private Dinner Service Duties details- Chef de partie was my private chef and dining service that I started up. Cooking for families that needed a chef for a day or for that dinner party. Tournant Parea, New York, USA Duties details- I worked close to Chef Jonathan Sawyer overseeing the daily operation at restaurant Parea during their opening phase. 2004 - 2006 Personal Chef The Dubin Family, New York, USA Duties details - I worked with the family for 2 years. My responsibilities on a weekly basis was to prepare lunch for Mr. Dubin at his office (only twice a week), cook one course dinners for the kids and three course dinners for Mrs. and Mr. Dubin. The weekly dinner menu for the kids and the adults consisted of balanced healthy meals. Mrs Dubin always touched base with me in the mornings to tell me what she and Mr. Dubin would like to have that day. I then went to the market and picked out everything myself. Only organic foods were bought for the dinners. I was also in charge of purchasing and re-stocking foods for the household and the breakfast (but the housekeeper was in charge of the breakfast). I worked by myself in the kitchen but I would be able to call-in a helper if needed. Mr Dubin's food preference was asian. He would give suggestions on dishes that he loved to eat at his favorite asian restaurant. I would then put my own twist on those dishes for him to enjoy. This way of interacting gave me the opportunity to refine and polish my skills in asian cuisine. Occasionally, I also prepared foods for the family when they were traveling. 2003 - 2004 Executive Pastry Chef Charlie Palmer Steak Web site: www.charliepalmer.com Washington D.C, USA 2001 - 2003 Saucier, Pastry Sous Chef Aureole, Web site: www.charliepalmer.com New York, USA 2000 - 2001 Corporate Chef Philipson och Soderberg, Web site: www.philipsonsoderberg.se Stockholm, Sweden Duties details – preparing lunch meals for a staff of 30 people on a daily basis 1999 - 2000 Chef de partie-Garde Manger. Chef de Partie-Hot appetizers. Chef de Partie-Poisson Aureole, Web site: www.charliepalmer.com New York, USA 1995 - 1998 Trainee Pastry Chef NK-Bageriet Web site: www.nk.se/brod Stockholm, Sweden Duties - Learning the basics in baking, pastries, chocolates, ice cream making and ice-carving ADDITIONAL INFORMATION I took a 3 week Nutritional (Nutricook, with Stefanie Sacks,m.s.) course in cooking for people with allergies, asthma, autoimmune diseases (including Celiac Sprue), cancer ,candidiasis (candida), diabetes, gastroesophogeal reflux disorder (GERD/heartburn), hypertension, hypo/ hyper thyroids, irritable bowel diseases (colitis, crohn's) irritable bowel syndrome, kidney disease, overweight/obesity and parasites. We touched base on topics relevant to assessing personal food and nutrition status. Understanding what resources and choices are available in foods and making the necessary changes to achieve better health. Author of the book “Chokladmakarens handbok” published in Sweden fall 2018. AWARDS Swedish National Champion in pastry arts 1995 Nordic Gold medallist for young pastry makers Rosenborg, Denmark 1998 World Championship (4th place) for young pastry makers in Barcelona, Spain 1998 Paris Gourmet U.S Pastry competition finalist , New York, U.S.A 2008 World chocolate master finalist, Paris, France 2013 REFERENCES Claws Landing +1 917 714-6840 Owner Güntherska Hovkonditori & Schweizeri Mike Love +1 914 837-2174 Owner Coffee Labs roasters Jonathan Sawyer +1 440 263-3316 Chef/Owner The Green House Tavern.