CONTACT
INFORMATION
Mobile phone: 00 (52) (1) 55.25.32.33.21
e-mail: arturo@artesculinarias.org
Website: http://www.artesculinarias.org/arturo
Current Location: Mexico City, Mexico
Nationality:
Mexican / Spanish
Resident of:
Mexico City
Birth date: June
13th, 1983
Gender: Male
Marital Status:
Single
Number of dependants: 0
To find challenging activities to meet my competencies, capabilities,
skills, education and experience, allowing my integral human development.
|
Actually |
Coordination team member
for the event Traditional Cooking: Cultural Patrimony of Nations,
Iberoamerican Congress, Mexico, 2009. Escuela de Gastronomía
Mexicana (ESGAMEX). Designer and
administrator of the website http://www.congresodecocinatradicional.org
created for the Congress described above. |
|
2009 February |
Future publication of
author recipe, vanilla as main thematic. Recipe Verde que te
quiero verde in Elgourmet.com monthly review. |
|
2009 January – February |
Chef Instructor for the
class Traditional French Cuisine (five sessions) as a part of Techniques
and Professional Cooking Diploma. Escuela de Gastronomía
Mexicana (ESGAMEX). |
|
2008 December |
Chef Instructor for the
class Cocktails and Appetizers for Christmas. Escuela de Gastronomía
Mexicana (ESGAMEX). http://www.esgamex.com.mx |
|
2008 June –
October |
Chef Cook for M/Y (Motor
Yacht) Caipirinha 72’’ in Monaco Montecarlo |
|
|
|
|
2008 January– June |
Chef Instructor, Chef in
a School Restaurant La Bombilla, Stock co-responsible in the Escuela
de Gastronomía Mexicana (ESGAMEX). Personal assistant of professors Yuri
de Gortari and Edmundo Escamilla. Activities among others: International
cooking courses, Mexican Cuisine for beginners, Prehispanic Cooking, Active
Member of the Experimentation and Creation Team in Mexican Cooking. Mexico,
D.F. |
|
2008 |
Pastry Outsourcing for Café
Toscano Illy. Av. Michoacán. Colonia Condesa. Mexico, D.F. http://www.artesculinarias.org/yantar
|
|
2008 |
Coordination of the
course “Seven moles of Oaxaca II” at Escuela de Gastronomía Mexicana.
Mexico city, Mexico. |
|
2008 |
Lunch coordination for a
special event at the Embassy of Dominican Republic. Mexico City, Mexico. |
|
2008 |
Coordination
of the course “Tamales oaxaqueños” at Escuela de Gastronomía Mexicana.
Mexico city, Mexico. |
|
2007 |
Private
Chef Cook for M/Y (Motor Yacht) Caipirinha 24’’ in Monaco Montecarlo during
four months traveling across the
Mediterranean Sea. |
|
2006 |
Conception and execution
of two Mexican dinner menu at restaurant Au Petit Victor Hugo, 143 Av.
Victor Hugo, Paris, France. http://www.petitvictorhugo.com/
|
|
2005-2007 |
Chef de
partie. Brasserie Le Fouquet’s. Hotel Fouquet’s Barriere. 99 Av. Champs
Elysées. Paris, France. http://www.lucienbarriere.com/localized/fr/restaurants.htm |
|
2005 |
Professional Internship
at Institute Paul Bocuse, Lyon, France during four months. http://www.institutpaulbocuse.com |
|
2004-2005 |
Cook-disciple.
Escuela de Gastronomía Mexicana and Catering “La Bombilla”. Under the supervision of Yuri de Gortari
and Edmundo Escamilla. Participation
to the four conference-degustation cycle in the Chapultepec Castel. Various
cultural events: cocktail at the City
Museum; Virreinal dinner in the Casa
de las Diligencias at Toluca for the Universidad Autónoma del Estado de
México (UAEM) for the anniversary commemoration of the Gastronomy Faculty;
Conference-degustation at the Catedral de Texcoco, and other special events..
(http://www.labombilla.com.mx) |
|
2004 |
Special collaboration in
the courses “Monastery’s Cooking during Colonial Times in Mexico” and “Mexican Christmas Traditions” by cook
chef Yuri de Gortari and historian Edmundo Escamilla. “La Bombilla”, Escuela
de Gastronomía Mexicana. Mexico City, Mexico. |
|
2004 |
Coordination and
scheduling of the course “Seven moles of Oaxaca”. “La Bombilla”, Escuela
de Gastronomía Mexicana. Mexico City, Mexico. |
|
2004 |
Design and programming of
personal web site (http://www.artesculinarias.org),
including a catering business development named “Mandere & Yantar” and
personal articles about cooking world.
|
|
2004 |
Cooking professional
internship at the restaurant “Los Pacos”. Oaxaca City, Mexico. |
|
2004 |
Participation at the IX
Gastronomic Competition Jacques Bergerault. Centro de Estudios
Superiores de San Ángel (CESSA). http://www.cessa.edu.mx |
|
2003 |
Professional
Internship in the Café des Artistes. Puerto Vallarta, Mexico. Chef Thierry Blouet. http://www.cafedesartistes.com |
|
2003 |
Cook Assistant at La
Posta (Italian Cuisine). Mexico City, Mexico. |
|
2003 |
Design and programming of website for Joyería
Deportiva, S.A. de C.V. http://www.excelenciaenjoyeria.com |
|
2002 |
Design and programming of
website for 2M Group, S.A. de C.V. |
|
2002 |
Design and programming of
website for Premier, S.A. de C.V. http://www.productospremier.com.mx |
|
2009 |
Assisting actually the first semester of Hispanic
Literature Diploma (open university) in the Philosophy and Literature Faculty
at the Universidad Nacional Autónoma de México (UNAM). |
|
2003-2005 |
Professional Internship at Institute Paul Bocuse
at Lyon, France during four months. http://www.institutpaulbocuse.com |
|
2003-2005 |
Cooking Diploma at the Centro
de Estudios Superiores de San Ángel (CESSA). http://www.cessa.edu.mx
|
|
2004 |
Attending to the VI Cultural Gastronomy and Tourist
Patrimony Congress. Puebla city, Mexico. |
|
2004 |
Reward for high academic development. Centro de
Estudios Superiores San Angel (CESSA). http://www.cessa.edu.mx
|
|
2003 |
Assistance to the Creation and Experimentation
Workshop in Mexican Cooking by Yuri de Gortari Krauss and Edmundo Escamilla
Solís. Centro de Estudios Superiores de San Ángel (CESSA). |
|
2003 |
Italian cooking course given by Dr. Luigi Pironti. Dante Aligheri Italian Cultural
Institute. Mexico City, Mexico. |
|
2001 – 2003 |
Four semesters in Computing Science with an
Academic Grant at the Instituto
Tecnológico y de Estudios Superiores de Monterrey Campus Ciudad de México (ITESM-CCM).
http://www.itesm.mx |
|
1999-2001 |
High Academic Performance Group (first generation).
Interdisciplinary
High School CEPAN. Instituto Tecnológico y de Estudios Superiores de
Monterrey, Campus Ciudad de México (ITESM-CCM). http://www.itesm.mx |
LANGUAGES
ü
Spanish
(mother tongue)
ü
English 80%
(spoken and written) 2001 590 points at
the TOEFL exam.
ü
French 100%
(spoken and written) 2005-2007 Stay in
Paris, France and Monaco Montecarlo.
2002 Intensive course (intermediary level)
at the Alliance Francaise of Paris.
1996-1999 French classes for three years at the
college.
OTHER
SKILLS
ü
Operation of
Windows O.S., Windows Office (Word, Excel, PowerPoint, Access) and programming
languages (Visual Basic, HTML, ASP, C++, Java, Javascript).
ü
Musical
studies for more than five years (piano, guitar and clarinet). National School
of Music and Superior Music School.
Mexico City. Mexico.
ü
Social
service activities for the Center for Humanitarian Outreach and Intercultural
Exchange (http://www.choicehumanitarian.org).
HOBBIES
ü Literature and writing (http://www.artesculinarias.org/diario)
ü Piano, guitar and clarinet execution.
ü Athletics and swimming.
REFERENCES
ü
Yuri de
Gortari Krauss. Chef de
Cuisine at the Mexican Gastronomic School
2004 National Gastronomy Award for the Best Historic
Publication Collection (Spain)
Phone: + 52 55 39 77 36 45
Email: labombilla_tradicion@yahoo.com
Website: http://www.esgamex.com.mx
207, Coahuila.
06700
Mexico, Mexico.
ü
Jean-Yves Leuranguer. Chef de Cuisine Brasserie Le Fouquet’s.
Meilleur Ouvrier de France.
Phone: + 33 01 47 23 97 57
Email: jleuranguer@lucienbarriere.com
99, Avenue des Champs Elysées
75008
Paris, France.