RICARDO AREVALO

CHEF APPRENTICE

Location 15h@2xLZB

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Summary

My name is Ricardo Arevalo. My story may sound cliche and cheesy, however this is true. Ever since I was a kid, I've always wanted to cook as my career. My mother was a caterer for 11 years, which I believe is the biggest reason why I wanted to be in the culinary field to begin with. The smell of her cooking that wakes me up in a VERY good mood on ... Read more

My name is Ricardo Arevalo. My story may sound cliche and cheesy, however this is true. Ever since I was a kid, I've always wanted to cook as my career. My mother was a caterer for 11 years, which I believe is the biggest reason why I wanted to be in the culinary field to begin with. The smell of her cooking that wakes me up in a VERY good mood on a lazy Saturday were the moments I realized I wanted to cherish this moment and share with people. On the same note, my reason for cooking is not the typical reason of, "Oh, because I'm passionate about cooking and I want to cook good food." I want to cook food because of the SOLE SATISFACTION I get from imagining a dish, creating that dish, and seeing that dish come to life step by step as I do it - not to mention THE GENUINE SATISFACTION you get from seeing someone eat your food and at the end of the day say, "that was really good, Ricardo." This is what melts my heart, this is what I'm passionate about, and this is definitely what keeps me going in the kitchen from hard, hectic, doubting times to good, satisfying, happy times.

My Dream Job is My dream job is to be a part of a Michelin star team. Daniel Humm's style resonates with where I want my path to go to. Kitchen701.com

Work Experience
  • CHEF APPRENTICE

    CULINARIA RESTAURANT AND CULINARY ARTS SCHOOL OF ONTARIO
    Mar. 2016 to Oct. 2016 (7 months)

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    Role & Tasks:

    • Expect to familiarize the chef’s routine and menu for Team Building events, Couples Cooking classes, and 8 – Week Foodie classes (both adult and teens classes).
    • Teach and instruct a Team Building client on how to make a dessert from scratch, while maintaining the restaurant’s entertainment standard for team building. Occasionally also teach and instruct how to make sauce and salad vinaigrettes.
    • Help the chef operate a Team Building smoothly by consistent ‘mise en place’ of equipment and ingredients; consistent attention to immediate and unexpected general assistance.
    • Handle Team Building’s menu with little supervision, ensuring different cooking timings or doneness of foods; ensuring quality plating and serving.

  • Garde Manger

    Culinaria MuskokaPort Carling, Ontario, CA
    Jul. 2016 to Sep. 2016 (2 months)

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    Role & Tasks:

    • Prepare cold foods and appetizer while constantly ensuring quality food preparation and production to meet the big clientele's expectations.
    • Ability to serve cold foods and appetizer efficiently, with an average time of 3-5 minutes per plate to meet the owner's a la carte expectations.
    • Apply creativity and careful detail attention to appetizer plating and presentation, showcasing the restaurant’s fine dining standards.
    • Smoothly adapt to the fine dining's operations and management with little training; Mise en Place is a must.

    Awards:
    Scholarship
  • COOK AND KITCHEN SUPERVISOR

    KITCHEN 701 CATERING
    Dec. 2014 to Jul. 2016 (1 year and 7 months)

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    Role & Tasks:

    • Experience and ability in preparing and cooking food for large scale settings, with an experience in catering events ranging from 30 guests (lowest served) to 90 guests (highest served).
    • Experience and ability in planning, supervising, and executing catering events from beginning to end, including but not limited to meeting with client, costing and checking ingredients, preparing and cooking, supervising the kitchen and staff, and ensuring food quality consistency.
    • Consistently look for ways to improve current dishes; consistently look for different spices and flavour pairings to improve taste and quality of current dishes.

Education
  • PROFESSIONAL CHEF DIPLOMA
    CULINARY ARTS SCHOOL OF ONTARIO
    Mar. 2016 to Jan. 2017

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    CHEF DIPLOMA Degree

    Awards
    SCHOLARSHIP
  • ECONOMICS
    UNIVERSITY OF TORONTO
    Sep. 2011 to Jul. 2015

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    BACHELOR'S DEGREE Degree

Skills

Advanced Knife Handling

Charcuterie

Chopping

Pasta making

Sauce Development

Fish butchery

Food Safety Knowledge

Food Styling

General knife handling

Up to 100 covers a night

Kitchen Cleaning/Sanitation

Kitchen management

Meat Butchery

Menu development

Certifications & Courses
  • TORONTO FOOD HANDLER CERTIFICATE
    GOVERNMENT OF TORONTO
    Jan. 2016 to Jan. 2026
  • SMART SERVE CERTIFICATE
    GOVERNMENT OF TORONTO
    Jan. 2016 to Jan. 2026
  • PROFESSIONAL CHEF DIPLOMA
    CULINARY ARTS SCHOOL OF ONTARIO
    Mar. 2016 to Jan. 2017
Interests
PLATING, FLAVOUR PROFILE, FINE DINING, EXPERIMENTING WITH FOOD
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