See How Many Clients You're Missing Each Month

Simply enter your business email & Topline AI Agent will show you.

Bio

Generated by
Topline AI
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

    • Conférencier
      • 1944 - Present

      Je parlais de la couleur des patates

    • Peleur de patates fraîches
      • Apr 2012 - Apr 2012
      • Causapscal

      Blanchir la patate pour la rendre cuisible...

    • Imbécile de service
      • Jan 1941 - Aug 1944

Education

  • 1973 - 1977
    Université Laval, université de Montréal, université Paris IV
  • 1961 - 1963
    Patates university of Texas

Suggested Services

This profile is unclaimed. These are suggested service rates with 0% commision upon successful connection

Industry Focus. Add an industry

Looking to Create a Custom Project?

Need a custom project? We'll create a solution designed specifically for your project.

Get Started

References

Social Profiles

Community

You need to have a working account to view this content. Click here to join now

Similar Profiles