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 .
Chef Hugo Ronceros De Paz
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 .
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Personaly enjoy meeting our customers face to face and LISTENING to them. What do they need done? What deadlines exist? We hope to convey to them that we are a trustworthy company and have their best interests in mind at all times .
Professional culinary can range from classical French , IItalian or cooking flowesly before many guests in a wedding ceremony to do elaborated modern pastry dishes or buy procurement food for a large catering order . You might focus your training in one genre of culinary then choose to learn a variety of styles. Culinary is a physically demanding profession that requires years of training and extensive practice and i have done all of the avobe in order to be considered by the most cerebrated hotelery companies in the world .
real Chef real traing real deal here
Culinany demos / single dish / knife demo from 100 $ Hr
Pastry at home ( home tools ) from 200 $ lesson ( 2 Hr plus )
Training for kids that want TV shows from 300 $ Hr
Help you deal with your next culinary-job interview 200 $ Hr
Amateur ( before turning professional cooks ) 150 $ Hr
Enthusiast food lovers 150 $ Hr /lecture and practice
Let me starting to say that there is an hughe variety of culinaty terms that require a lot of attention to detail and follow the conversation at it's roots . for each lesson/ culinary demo - it is not the payed Hour but the content of it ; i love to have a pleasant conversation with all and to ensure evryone has a good time while peeling onions...
I will make the point of the day, i will handle documentaion and a description of the food or thecniques used .
A culinary manager should train and make aragements for all workers in a safe enviroment .
All gender , all peaple with good intentions are welcome !!
My resume CV. is my main credential of culinary proficiency .
Please folow me on Linkedin / open in your browswer and contact .
The best question should be .. it is worthy as a investment for ny career or as good sourse of real culinary world knoledege ?
then.. you have the answer .