MANAGER CO PLANETGOUT
Véronique ANASTASIE
Food-processing engineer - Agro Quality specialist
Expert food products - 'Sensory & Taste' Analysis Profile
SOURCING quality FOOD : selection - sensory&taste Profile
All products vegan to animal, from raw materials to final products, also food ingredients
Special world expertize in cocoas & chocolates
See food, algae and microalgae
Conception et organisation ANIMATION
FOOD, CULINARY & TASTE EVENTS
SPEAKER
Sensory Gastrology and Gastronomy
pairing Oenology
TEACHING and TRAINING Quality, Sensory & Taste
Writing - Journalism for magazines - Multimedia
FOOD & CULINARY Professional - CHEFS
and also for FOODIES in Group
To discover her expertize
Download this document below
Quality products & Good Cooking =
= More pleasures to live and stay in a Good health !
Experience of BLIND TASTINGS to learn for the professionals
How to detect quality and how to educate the consumers
for selling by the Culture of taste, on their artisanal products
in Nevada LAS VEGAS
Découvrez l'expertise de Véronique Anastasie
Télécharger ce document en Français ci-dessous
SPEAKER on FOOD products
from the earth to your mouth
Sensory Gastrology and Gastronomy
pairing Oenology
TEACHING and TRAINING Quality, Sensory & Taste
Writing - Journalism for magazines - Multimedia
Knowledge on 200 agri-food quality sectors in France, from salty or sugar recipes, specialties
how to select, to buy for all the fabrications*
> COOKING CHEF....CHOCOLATE MAKER - PASTRY ...CHEF
Training for Professionals from Quality to Sensory & Taste
3 targets "Humain being chef > to the Food products > to its enterprise kraft and industrial"
B2B MARKET
Development by Sensory Marketing & Sensory Communication
by the quality of products and their tastes from the food enterprise
New Concept of selling by the 5 senses and taste compared to the competition
Promotion > on exhibition - in shops - e shops
Audit and Management by quality assurance for product and enterprise ISO 22000 - ISO 9000
Identification and traceability of the Quality and Taste in any fabrication, from raw material to the final products, on the choice of equipment
Sensory analysis and technical tastings as laboratory
Tests of fabrication recipes to have the better taste, from raw material to the final products
knowing how to adjust the machines to preserve the quality and the taste at best
Professional Manifestations, Exhibitions, Congress - Meetings - Animations
Participation to FOOD EVENTS and creation of EVENTS on Food Quality products,
Preserve the human beings by good food : value the quality, healthy food, nutriments, sustainable...responsive, solidarity...
PLANETGOUT organizer of FOOD EVENT in Paris - FESTIVAL - SHOW in France
For example EXPERTIZE on Cocoa&Chocolate
CHOCO SHOW COOKING ' The Chocolate in cooking' since 2015
In world exhibition in France as SIRHA Lyon
FESTIVAL International Cultural 'Senses & Chocolate' since 2012 to 2023
BRAZIL - ECUADOR - MADAGASCAR - VENEZUELA in EUROPAIN Paris
in Exhibit of chocolate and Pastry > On one country focus on all the production of this origin
Président du Festival Jacques Puisais depuis 2012 to 2018
Teaching of Quality & Taste in the world : PLANETGOUT
1rst FESTIVAL FOOD ETHIC by the experience of the TASTE CHOCOLATE
On the fine Cocoas to the Chocolate of origin
5 SENSES to understand the 'Grand Cru' of CHOCOLATE, by the taste
ORGANIZER OF INTERNATIONAL AWARDS FESTIVAL SENSES & CHOCOLATE
discover 70 Chocolate makers pure origin...best quality in the word!
> For example Venezuela as country in honor : 2 competitions
AWARD 1 international : the Dark BAR 'pure Origin Venezuela' in the world (Bean to Bar)
> 30 chocolate makers in 10 countries
AWARD 2 national : the Chocolate Candy artisanal enrobed (Cover) - Saint-Valentine
> 20 chocolate makers in France
CHOCOLAT EVENTS in USA
In Los Angeles : 5 Senses&Chocolate
In Las Vegas : Bean to Bar Tour chocolate - Tastings Grand cru
