Tania Velez


Location 15h@2xChicago, IL

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Work Experience
  • Internship
    HexagoneParis, Île-de-France, FR
    Jan. 2016 to Mar. 2016 (2 months)

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    Role & Tasks:

    Worked in mise en place for preparation. Prepared and served "amuse bouche", salads and charcuterie. Participated in the process of preparation of side dishes and starters. Prepared herbes and vegetables for decoration with different techniques. Properly labeled and store food ingredients including produce, meat, fish, poultry, dairy and dry goods. Knowledge of how a grand French restaurant works, the importance of the quality and freshness of their ingredients and techniques.
    Also have my internship in the Restaurant Histoires - 2 Michelin stars, by the same Chef Mathieu Pacaud - Paris, France

    Restaurant Hexagone - 1 Michelin star.
  • Arts Cuisine
    Le Cordon Bleu Paris
    Sep. 2014 to Nov. 2015

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    Cuisine Diploma Degree

  • Design
    UPB MedellínMedellín, Antioquia, CO
    Jan. 1988 to Nov. 1992

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    Industrial Designer Degree


Advanced Knife Handling


Dough Making / Portioning

Enforcement Of Safety / Sanitation Standards

Food Safety Knowledge


Food Styling


General knife handling

Certifications & Courses
  • Traditional Bread Baking Workshop
    Le Cordon Bleu Paris
    Jan. 2016 to Jan. 2016
  • Mexican and Italian Cuisine Workshops
    Pangea Group
    2008 to 2008
  • Plastic Arts Certificate
    Universidad Iberomamericana de Mexico
    Aug. 1997 to Jun. 1998
Spanish Fluent
English Fluent
French Intermediate
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