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

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 .