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Angel R. Betancourt | Executive Pastry Chef | One&Only Ocean Club, Bahamas.


"I have been working at The One&Only Ocean Club, Bahamas since 2007. During these amazing years at the One&Only Ocean Club, I have held the position of Executive Pastry Chef."

 

Describe what you are doing now professionally and how your career has progressed?
I have been working at The One&Only Ocean Club, in the Bahamas since 2007. During these amazing 5 almost 6  years at the One&Only Ocean Club, I have held the position of Executive Pastry Chef. Having under my responsibilities, three top villas which are frequently visited by Hollywood Celebrities, Sport Stars, Politicians, among others, a main Restaurant (Courtyard Terrace) & a celebrity Chef Restaurant By Jean Georges call Dune. We also host private VIP party functions, Weddings, 24 hour room service & a pool casual restaurant.

What aspects of your training at Le Cordon Bleu Ottawa stand out as the most significant contributors to your success?
The most significant contributors to my success at Le Cordon Blue Ottawa were the instructors along with the demo classes follow by a hands-on practice.

What has been the highlight of your career?
I am currently living the highlight of my career. At my present job, I have the opportunity to experience great things in a regular basis. I have had the pleasure to cook for top celebrities around the world such as Presidents, Prime Ministers, Soccer and Basketball Starts, along with multiple Hollywood Stars. An accomplishment I am extremely proud of is the achievement of one of my professional goals which was to reach the Executive Pastry Chef level on a top 5 stars hotel

Do you have any words of advice for students thinking about attending Le Cordon Bleu Ottawa?
Take advantage of the culinary styles and ingredient the entire country has to offer: Maple syrup, foie gras, apples and cassis farms from Quebec, fresh wild berries in the Ottawa region and Toronto's China Town with the most extravagant and exotic ingredients I have ever seen, the wineries and the ice wine from the Niagara region and seafood from British Columbia.

  

We thank Angel for this article, provided 16.Feb. 2013