Private chef
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I am an International culinary and pastry chef. I have attended Le Cordon Bleu and continued my fine skills at the French Culinary Institute in New York city. Since I have received two culinary diplomas and honorable mentions in alumni demos, charity events and have been employed as a reputable private chef.
As a reputable private chef, my wide range of fine skills include techniques and a diverse repertoire . My main influence is from the Mediterranean diet yet my skills were first taught adapting the classic French technique, attending the Le cordon bleu and the French culinary institute. Global cuisine include my collection of culinary traditions, techniques, and fine high quality ingredients from different cultures around the world.
As a reputable chef working in a pristine environment where health and safety standards are priority. My skills include, mise en place, superior organization, sourcing, knife skills,
fine dining presentation, family style plating, and my extensive patisserie knowledge.
I have attended Le Cordon Bleu in Pasadena California and The French Culinary Institute in New York City.
