Hola, soy un chef venezolano, formado en Francia y con una amplia experiencia en cocina latinoamericana y cocina saludable, soy un apasionado de la enseñanza y uso herramientas que hacen muy fácil aprender las técnicas básicas de la cocina, aplicándolas a preparaciones que luego resultan muy fáciles de hacer, permitiéndonos abordar cada uno de los grupos de alimentos. Mis cursos están dictados exclusivamente en español y podríamos coordinar clases de cocina en francés. Actualmente, soy chef instructor de MasterChef Latino en el canal Telemundo. Instagram @chuchorojas Me encanta ser creativo, y me encanta poder enseñar y compart...

There is nothing more wonderful than the gesture of pleasant surprise caused by a culinary creation ... my service stands out for the passion and love that I profess to my gastronomic profession. many years of experience and research, looking for the connection between art and gastronomy, that I am excited to share with people who want to learn and be gratified with the pleasure of creating through the kitchen. I want to share the experience with a small group of participants, presenting a menu for a dinner (for example), which is planned in common agreement (hors d’oeuvre, appetizer, main dish and dessert), which will be carried out in thr...

I have a great background in middle eastern food as well as a degree in culinary French cuisine

My service is educational yet fun and passionate. I ensure students are taught in their style of learning in the pace that is required for them to feel comfortable with the information received. I find food, ingredients, techniques and styles extremely intriguing. I like that one can dance through a choreography called recipe, that things are organized and structured and most of all when I see someone close their eyes and say mmmm with their first bite.

The best food in South Florida

About me The passion for cooking is old, started early next to my maternal grandmother watching the preparation of the “moquecas capixabas”, in Vitória, ES, Brazil. Later I started to help an uncle at the weekend barbecues. I had the opportunity from early on to attend good bars, restaurants and to be next to excellent cooks, making the good taste developed. Being a cook was not always fancy and it was not easy to tell this to parents who dreamed of a diplomat son. I turned my mind and my way, but I always remained passionate, studious, curious about the cooking subject. Thank god!! I left early in Brazil for an international experience and