SALADS & APPETIZERS:
Spinach Mini Quiches
Tuna Salad or Potato Salad
Green Salad, Tabouleh or Fatouch
Chocolate Tarts & Strawberry Tarts
Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
Chef, Consultant & Food Critic coming from a Honduran background in Central America, experienced in several types of cuisines, garnished with my own personal touch.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
Ever since I can remember, as a child, my passion was food. I always dreamed about creating new flavors and aromas. It remains unclear if it is about genetics or simply because I grew up in a loving home that always smelled like heaven on a gorgeously decorated plate, but yes, there is nothing more satisfying than letting yourself get lost in your own world where talking to your ingredients is not considered crazy!
No description provided.
Vivaldi Restaurant, Honduras
Head Chef (May 2008-Nov 2010)
Created a wide selection of dishes rich in unique and innovative flavors from around the world. Gracefully survived high tensions of a busy dinner service. Assisted in the implementation of accounting and inventory standardization.
JN Catering & Events, Honduras
Head Chef, Events Planner (Mar 2008-Oct 2014)
Estimated food consumption. Selected and appropriately priced menu items to optimize profit and cost-effectively use food. Created a large assortment of Lebanese hors d'oeuvres as well as other international flavors for a rich catering menu. Planned and catered to a variety of events including small private events, large weddings & corporate events of up to 300 people.
Gino's Pasta Cafe, Honduras
Restaurant Manager (Feb 2001-Oct 2014)
Ensured overall success of dining operations, adhering to each client's requirements and unique culture. Administered daily inventory, accounting and sales. Strengthened client relationships by providing the highest levels of quality, service, safety and sanitation.
Travel: 500 kms