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.
