I have more than 25 years working in the industry in different countries as USA, Mexico, Russia, China, New Zealand, Africa, Middle East, Europe.
Working in different luxury properties and fine dining stablishments, Head Chef's with experience in Michelin Star, San Pellegrino or Hatted restaurants all over the world.
I have a passion for food, learning, teaching.
I have experience in cooking, management and financials for restaurants and hotels.
I enjoy everything as it is my passion.
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I would like to understand the students passion, motivation for learning cooking and then create a training program so the students understands from bottom to top all methods, skills and grow as a professional cook.
* Master in Hotel Administration - Restaurant Revenue Management from Cornell University NY USA
* Culinary Arts from Le Cordon Bleu New Zealand
* Culinary Arts from Ecole LeNotre France
*Culinary Arts from The School of Artisan Food United Kingdom
I travel for several years between USA, Mexico, Russia, China, Africa, Middle East, Europe (east block and west block), New Zealand, South East Asia.
While travelling in so many countries and continents I found out that most companies fail as the training programs they offer for their employees is so weak, so the end product is with no quality. I inmerse myself teaching every single staff member to help them succed as a result they engage with the company and help them to succed.
Multicultural, different ages, low - medium - high class students
Let yourself to get inspire buy the teacher/ person you want to learn from. If you know what to learn, read about it, learn the basics, so you inmerse yourself in that story and the learning becomes more interesting.
Cooking Process starts about cooking skills,techniques, aromas, taste, after it they are able top understand the process of cooking and what they can develop by themselves.
Ask anything while learning, there is no bad question, asking you will become skillfull, knowledgable, and it will guide you to master the craft.