Master Chef Hugo's * PRIVATE * Culinary

To all food lovers and amateurs alike,

Distinguished Signature Chef - Hugo Ronceros - Luxury Hotel , Main kitchen & banquet operations , Upscale restaurants , casinos- steakhouse & seafood .

NOW Vocational PRIVATE instructor with over twenty-five years of professional experience in the culinary industry.

Offering to you a concrete methodology to understand the new hospitality trends and requirements by introductory lectures and on hands practice demonstrations to asset your level grade ; designed to new entry level real-world in the culinary, offering precise insights about HR/ hiring management techs or what the Executive Chef look out for candidates .

Please check my professional profile on linkedin then compare / copy paste browser .

https://www.linkedin.com/in/hugo-ronceros-master7b03627b/

Respectfully.

Chef Hugo Ronceros De Paz

Disclaimer:

Please be advised that I am not in any way shape or form responsible or liable for any injury to caused to any participant/friend/family member or employee of the participants during the culinary class/demonstration. I am furthermore not insured to cover such incidents. YOUR participation and the involvement of yourself and other parties is solely YOUR OWN RESPONSABILITY and at your OWN RISK. Additionally, I am a professional chef with NO instructor's license, certification or special permit. I have over 25 years of culinary experience as a Master Chef world-wide with a degree from an institute in Italy.

Furthermore, you are hiring me for the sole purpose of providing private group or individual culinary related lessons for personal enrichment and knowledge and NOT for the purpose of securing any employment for me on from me or any other parties.

The basics of the culinary arts will be explained to you under your explicit request and an agreement of forfeiture will be signed prior to the initiation of such services thereby resulting in your acceptance of such terms and conditions fully. With no liability or reimbursement in full or partial of my services rendered per our agreement as you will be required to make full payment of my services prior to the start of the execution of our previously agreed upon services and signed contract. You will also agree to releasing me from any liability resulting from this agreement. I (Chef Hugo Ronceros) reserve the right to stop/cancel/modify or rescind these lessons/speeches/demonstrations at anytime without prior notice or cause.

It was the year 1990 when at young edge decided to move from Madrid, Spain to pursuit my culinay degree and passion for food to Rome , Italy were i was witness of many radical changes in the hospitality industry the adoption of the European Union flag a monetary system and the implementation - Hazard Analysis and Critical Control Points (HACCP) plan etc .

After i finalize the five year mandatory GARDE A MANGER grade and prcticing in restaurants for 4 years i finaly have the posibility to be accepted and to move to Venize, Italy when i study three years to obtain my Master ETOILE ( star in French ) in a very prestigeous and expensive culinary campus lead by famous Chef and Master Mr. Rosano Boscolo ; 7 times word champion of the world in diferent culinary disciplines / pastries - chocolatuer / caramel fugures / ice carving/ vegetables , by himself or teamed up by the Italian Olimpic culinary team .

While in Rome i was under the protection of several very well known Chefs , one was Chef Mr, Antonio Scuillo; 3 Mitchelin star, .. you dont represent yourself by a good paper resume , the Chef, the restaurant owner before hire want facts , no taste of grace no training ,straight to the kitchen.. , just do what you was trained for .. you cook you follow.. you listen and deliver properly your passion for food every time consistently , to do so.. Learning self discipline and every day motivation is very important .

Was no easy to climed the pedestal of competency sided by very talented cooks poised to put black buttons on our uniforms , then worn a distictive long sleeve uniforn; after that i was allowed to put a name tag on our heavy coated jackets , a bach of honor before many others left behind or under our management then .

Culinary in particular is very demanding , your days off are .. non ,if any ..when possible .. long ours on your feet , kneeling , lifing and walking safely not easy .. in a wet oily floor , you will cut yourself severly and you will burn badly no discounts on it .. accepting that make me feel reponsable for me and for the safety of others while providing exeptional customer service - experiece only comparable to the most demanding professions ever !! and.. it will take many years of practicing to perfection and requires understanding of food trends and markets .

Thank you .