Mario Marinoni - Experiencia Gastronómica

Mario Marinoni - Experiencia Gastronómica

5.0
1 hire on Lessons.com

About this pro

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 three stages:

1st menu planning and material purchase.

2nd. elaboration and preparation of the menu, mise en place, etc. (interactive)

3rd Final presentation of the menu in an event, with the participation of the members and guests to taste the final result.

I have an experience of more than 10 years working in the field of gastronomy, among other places in the banquet kitchen of Mandarin Oriental Miami.

I have also made gastronomic experiences in my native country, Uruguay, and here in Miami, both in public and private events.

Finally, I have a personal blog where I publish all my culinary and art creations,

mariomarinoniexperience.com

where you can see my experiences and research work and you can also find me on Facebook by placing my name.

I wait for you,

Mario Marinoni

No existe nada más maravilloso que el gesto de grata sorpresa provocado por una creación culinaria.

mi servicio se destaca por la pasión y el amor que le profeso a mi profesión gastronómica.

muchos años de experiencia y trabajos de investigación, buscando la conexión entre arte y

gastronomía, que me entusiasma a compartirlo con la gente que quiera aprender y gratificarse

con el placer de crear a través de la cocina.

mi servicio se destaca por la pasión y el amor que le profeso a mi profesión gastronómica.

muchos años de experiencia y trabajos de investigación, buscando la conexión entre arte y

gastronomía, que me entusiasma a compartirlo con la gente que quiera aprender y gratificarse

con el placer de crear a través de la cocina.

deseo compartir la experiencia con un grupo reducido, presentando un menú para una cena (por ejemplo), que sea planificado de común acuerdo (hors d’oeuvre, appetizer, plato principal y postre), que se realice en 3 etapas:

1ro. planificación de menú y compra de materiales (teniendo en 

       cuenta la cantidad de comensales 

2do. elaboración y confección de la comida, paso a paso 

        (interactivo)

3ro. Presentación del menú en un evento, con la participación 

       de los integrantes e invitados para evaluar el resultado final.

tengo una experiencia de más de 10 años trabajando en el campo de la gastronomía, entre otros lugares en la cocina de banquetes del Mandarín Oriental Miami.

también he realizado experiencias gastronómicas en mi país natal, Uruguay, y aquí en Miami, tanto en eventos públicos como privados.

Por ultimo, tengo un blog personal donde publico todas mis creaciones culinarias y de arte,

mariomarinoniexperience.com

donde podrán ver mis experiencias y trabajos investigativos y también me pueden encontrar en Facebook colocando mi nombre.

Cordialmente los espero,

Mario Marinoni

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Credentials

Miami, FL 33162
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FAQs


What is your typical process for working with a new student?

I try to use an unconventional method to submerge the student fully in the kitchen: we make a menu together (3 courses at least, for example), we continue with the list of necessary ingredients and, we put "hands to work" going through cuts, methods of cooking, handling of food safety, presentation of food, etc. My method is not rigid, it adapts to the needs of the student and what interests me the most is to share the passion for cooking.


What education and/or training do you have that relates to your work?

All my life I enjoyed cooking and I was very much linked to the subject of conventional art. I studied and graduated from Le Cordon Blue Miami about 10 years agos and worked in the banquet kitchen at Mandarin Oriental Miami for 7 years, always investigating and trying to find the connection between arts and gastronomy. I try to rescue the roots in the culture of the countries, through the gastronomy, experimenting with traditional recipes, then giving them a personal touch and recreating them. I am always attentive to the family recipes that are trnsmitted to me and I like to investigate about it. I have just finished a book about works of experimentation of art, gastronomy and writings about the subject.


Do you have a standard pricing system for your lessons? If so, please share the details here.

The price for each class is $ 150 and admits up to 3 students (which would be $ 50 each)


How did you get started teaching?

Since I started my career at LCB, I dicovered my vocation to teach cooking and, above all, to transmit the passion for cooking and sharing.


What types of students have you worked with?

all kinds of adults.


Lessons offered

Cooking Classes Pasta Making Classes Italian Cooking Classes French Cooking Classes Desserts Classes