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Submitted By danielbaise
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My name is Daniel .I been working as chef since I left the school with 17 years old .I stared in a pastry kitchen in my home country Brazil and worked there for 6 years achieving the head chef position . Then I decide to have an international experience with a second and international language. I 2003 i travel to UK to study English, then i stay study English a working in pub called Alexandra in Wimbledon for 2 years .workin in gastro pub i had learned cooking perfect roast meat .crispy roast potato and delicious red wine jus . after that I met a girl and we went to leave i Italy for almost 3 years . There i discovery the Italian cuisine simple but with a lot of flavour. I worked in hotel in Milan in hotel called Europress where i had learned to make diverse types of fresh pasta and dessert like classic Tiramisu .
In 2008 I back to London again and started work in the hospitality kitchen of Shell international ,served the world wide Shell directors an energy executives from around the world . That was my great experience with a large range of international clients . So in 2010 i decide to open my on business .
Then I called to few chefs colleagues to work with me in my life project The Bullion Baise . In my restaurant I worked to put together my 12years working experience with a lot s of flavour in our dish with a wonderful presentation in the plate . we are not just chef and cook but plate painters . as chef patron of Bullion Baise my goal depends on creativity of my team with responsibility and respect for the clients and the food ,sustainability ,also complain with the Health&Safety regulation .
The Bullion Baise Restaurant is based in the riverside south bank London is beautiful in the summer and charming in the winter so we are full booking all over the year .
My team are composted four 4

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