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in Madrid
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Location


General info

suitcase iconSkills:
badge iconCookingright arrow icon
Age:
Children (7-12 years old)
Teenagers (13-17 years old)
Adults (18-64 years old)
Seniors (65+ years old)
Student level:
Beginner
Intermediate
Advanced
Duration:
60 minutes
The class is taught in:Spanish, French, English

About Me

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French with years of experience in international cuisine (France, England, Argentina, Spain) I can give you lessons for beginners or experienced. Practical, easy and how to cook elaborate dishes at acceptable prices. Very didactic and open courses at your disposal and preferences.
I also have a web page: where you can see my creations and my gastronomic philosophy, in case you are interested in the dishes and what we can do together.
We can do it from the comfort of your home or mine, with all the kitchen utensils necessary for the practice. Ingredients will be agreed before the class.

Education

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Food and wine pairing blog 2020: uvalibre.es photos, gastronomic advice and information.
07/22/2020 - 07/31/2020 Diploma in molecular cuisine: fundamental principles of
techniques used.
2013-2014 CFA Médéric, Additional mention in catering, Paris.
2012-2013 CFA Médéric, Certificate of professional aptitude in cooking, Paris.
2005-2006 Economic and Social Baccalaureate, Liceo pierre Corneille, Rouen, France.

Experience / Qualifications

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September 2018 - Currently - Hotel Puerta America *****, Madrid
party leader
Responsible for the Karrara terrace and the Marmo Bar, international and traditional cuisine
Spanish, team of 7 people.

December 2016 to March 2018 - Alvear Palace Hotel *****, Buenos Aires
party leader
In charge of the Room Service area, Lobby bar, Roof top and tea service of the hotel. Chief in charge
of a team of 8 people, planning, stocking of the kitchen,
drafting the letter.

April 2016 to October 2016 - Brasserie "LE COQ", PARIS
Chef “Chef de partie”
Traditional French cuisine. Coordination of the activities of the cooks and orders in
piece. Responsible for training assistants.

April 2015 to December 2015 - Delivery “PURA VIDA”, Buenos Aires
Chief
Street food style cuisine. Head of premises, in charge of supplying and planning the
purchases. Responsible for training the work team.
“Golden Fork 2015” controls

November 2014 to March 2015 - "EL PALMAR", Punta del Este, Uruguay
Chef “Chef de partie”
French and international cuisine. The catch of the day was worked as a specialty.
June 2014 - September 2014 - “LE ROMEO”, Paris
Chef “Chef de partie”
French and Italian cuisine. Coordination of the activities of the cooks and orders in
piece. Responsible for training assistants.

September 2013 to May 2014 - “Maison Pou”, Paris
Catering chef for events
Apprentice in professional training in the organization and management of buffets, receptions and
cocktails for events.

August 2012 to May 2014 - Brasserie "LE COQ", Paris
Initially "Kitchen Clerk" then Cook "Chef de partie"
Traditional French cuisine. Apprentice in professional training.
November 2011 to April 2012 - "MOSHI MOSHI", Brighton, England
Kitchen assistant
Japanese cuisine. Sushi restaurant. Preparing cold dishes and receiving orders.

March 2011 to October 2011 - "LA BOCELLI PIZZERIA", Rouen France
server
Order preparation, service and collection

Reviews (1)


Alexandra
Great course, Antoine taught us cooking techniques in a good mood. I recommend !
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Online reputation

  • Member since January 2021

Availability of a typical week

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Good-fit Instructor Guarantee


If you are not satisfied after your first lesson, Apprentus will find you another instructor or will refund your first lesson.

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