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« In the heart of Cantal, France, I’m responsible for the development of a health and environment guide of practices for Les Moulins d’Antoine, a mill specialized in the production of high quality flour coming from the regions of Limangne and Margeride with signs of quality such as Label Rouge and certified mountain product. The program, Master Food Identity has helped me to develop professional experiences and networks, which I believe is a major factor for accomplishing my dream to create my own business for import and export of terroir food. My next step in my professional career is to work in the marketing domain. »