The French Culinary Institute
; Grand Diploma in Culinary Arts 2003 Aug-2004 Feb
***Awarded best final creative project
; Major: Anthropology (Montreal) 1999 Jan- 2001 Dec
; Major: North-South studies (Montreal) 1997 Sep- 1999 Jun
El Bulli Restaurant
(Rosas, Spain) 2008 Mar- 2008 Oct
Position: Brigade season 2008
Working under Alberto Adria, producing nature inspired desserts with modern techniques.
Chocolate production, chocolate pieces.
Oriol Balaguer Chocolatier
, (Barcelona, Spain) 2007 Jul- 2008 Feb
Chocolate production, pastries, bread, catering
, (Ludlow/ London, U.K.)** 2005 Sep- 2006 Dec
Position: Jn. Sous Chef
Claude Bosi’s gastronomic modern French 40 seat restaurant in
the country side. Completed full rotation of all stations including:
starters, fish, meat and pastry.
, (Montreal, Can) (Relais gourmand) 2004 Aug- 2005 July
Position: Garde Manger
Responsible for first two courses of degustation menu, that
change daily, and 2-4 a la cart dishes. Chef Normand Laprise’s
fine dining restaurant serving regional North American market
PER SE Restaurant
, (New York, USA)*** (Relais gourmand) 2004 Apr- 2004 Jul
Thomas Keller’s east coast venture: working with commis,
chef de parties and sous chefs in all aspects of the kitchen,
focusing on prepping, stock making and plating.
, (New York, USA) 2003 Nov-2004 Feb
Position: Student cook
The French Culinary Institute’s acclaimed restaurant:, Rotation
of stations, Saucier, poissionier, garde manger,
entremetier, and pastry.
Additional Skills and Volunteering
The French Laundry
Languages spoken: English, French, and Spanish
Lived/ worked in Hong Kong/ China and Brighton, England
Volunteer work in Central America and South East Asia