Tania Velez

Internship

Location 15h@2xChicago, IL

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Work Experience
  • Internship

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

    See Details

    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

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

    See Details

    Cuisine Diploma Degree

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

    See Details

    Industrial Designer Degree

Skills

Advanced Knife Handling

Chopping

Dough Making / Portioning

Enforcement Of Safety / Sanitation Standards

Food Safety Knowledge

Sous-vide

Food Styling

Frying

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
    Jan. 2008 to Jan. 2008
  • Plastic Arts Certificate
    Universidad Iberomamericana de Mexico
    Aug. 1997 to Jun. 1998
Languages
Spanish Fluent
English Fluent
French Intermediate
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