Bio
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Renaud Jules Deschênes, a seasoned expert in the culinary world, has spent over eight decades honing his craft. With a background in patate-centric research, he has held various roles, including Conférencier at Godeson, where he shared insights on the color of potatoes, and Peleur de patates fraîches at Patates provinciales in Causapscal. His academic pedigree includes a Doctorat en cuisson from Patates university of Texas and a Certificat de manipulateur de patates fraîches from Université Laval, Université de Montréal, and Université Paris IV.
Experience
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Conférencier
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1944 - Present
Je parlais de la couleur des patates
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Patates provinciales
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Causapscal
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Peleur de patates fraîches
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Apr 2012 - Apr 2012
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Causapscal
Blanchir la patate pour la rendre cuisible...
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Imbécile de service
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Jan 1941 - Aug 1944
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Education
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1973 - 1977Université Laval, université de Montréal, université Paris IV
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1961 - 1963Patates university of Texas
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