Experience — Paulina Estévez Cerda

Experiences

Cocinera A refers to a cook that is in charge of leading a certain station, in this case sautee station along with the proper cooking of meats and other proteins. Performed various administrative functions, including filling paperwork, book keeping and basic yet integral aspects of kitchen management.
- Unfortunately I had to leave my position after an injury to my tendons and my wrist, such that requires extensive rest, a cast and physical therapy

Detailed Description

L ́Heritage, San Pedro Garza Garcia, Nuevo Leon
Premier Commis and Commis at a high cuisine that takes a modern approach on French cuisine by using molecular gastronomy and intricate techniques as well as innovative plating.
Original staff member during the construction and early stages of the restaurant. This included team building excersices, creating menu ideas and helping with the overall development of the restaurant.
Worked strictly in the Hot station developing entrees with sophisticated cooking techniques such as "sous- vide", basting and a subtle approach to molecular gastronomy.
After seven months away, I came back as a commis stated in the cold station. I was urged to quickly learn the intricate menu along with it ́s extensive "mise en place" that is required to carry out service.
Knowledge of molecular gastronomy was quickly increased as I worked with foams, sponges, ice creams and liquid nitrogen.
In charge of the station in regards to making "mise en place" lists and handing out assignments to fellow cooks, keeping the station ready and organized, and ready to step in when a particular dish was unknown to newer cooks.

Pastry Chef and Line Cook in a new resaurant based on a health conscious design in order to appeal to the mass market of a new trend of "healthy eating"
Creation of menu both pastry and savory prior to launch

Teaching english courses
Helping kids from public schools acquire knowledges from literature, math, spanish, english

Paulina Estévez Cerda