Theoretical-practical classes, available for all types of public from 10 years of age. It is taught how it should be: from the bases, in order to grow in the world of cooking. The best teaching technique is patience and respect, this is what my classes are based on.
Since I started in the kitchen, about 6 years ago, I have always tried to spread my knowledge towards other people, since I think that all knowledge must be shared and taken advantage of. I have worked in many restaurants nationwide, which have helped me to grow every day more as chef-chef, and this is what I try to transmit all
-Exected from the Seine as a chef -Student of the International Gourmet Academy -Student of Culinary Sciences - University of Antioquia -Assessment to restaurants -Organization of culinary events apart from working directly as a cook, I have also had the possibility of providing advice to restaurants, and to hold catering events on their own. I am someone who has always been fascinated by art, from music, videos, cooking, among many others, I am always looking for new challenges to overcome in order to learn a little more.
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