La Gastrotec@: CENIZAS /VIENTO ESPAÑOL

http://arkaitzsoto.blogspot.com/2010/10/cenizas-viento-espanol.html?spref=bl: "CENIZAS /VIENTO ESPAÑOL INGREDIENTES: Calamar lanceolado a la brasa de carbón: 4 calamares lanceolados (80gr.cada uno) Sumi de pimi..."

chef georgejin update CV

bistro latitude and cateringAugust 2009 - Present

restaurant and catering executive chef

George Jin was born in An Hui. His parents owned a Chinese restaurant and there is where he started getting interested in the culinary arts. He quickly realized that cooking was his life.

He went to cooking college when he was 18. After he finished his study he wanted to get exposed to western culture and he started working in Hard Rock chain of restaurants.

He got to know Hong Kong chef Ben Fu working at JC Mandarin Hotel and took him along to Shangri-la Singapore to anew venture where further exposure.

Four years later he came back to Shanghai to join Four Seasons Hotel. At the age of 26, he moved to the newly opened Sens & Bund the Chinese chapter of the French three Michelin star Chefs Jacques & Laurent Pourcel. At this year george early or late to france study ,receive top chef Alain Ducasse coach .

For over two years there George has been perfecting his culinary skills working in the different kitchen departments.

Always believing that continuous improvement is the key to success, George did not miss the chance to join Paul Pairet team at Jade 36 of the Shangri La Shanghai.

His passion and desire to excell gained the attention of Italian Restaurant owner Francesco who entrusted him with the challenging position of Executive chef of Otto Restaurant & Wine Bar . At same time company sent his to italy two place study and intercourse cooking , Ristorante ‘Da Gigetto” srl via A .De Gasperi,4.31050 Miane(Treviso) And FEUDI DI SAN GREGORIO Aziende Agricole S.P.A Localita Cerza Grossa 83050 Sorbo Serpico ( Avellino ) during time dissident chef give a lot of Recognition And Affirm .

forward came back shanghai again , his already got a lot prize and praise in the town subsequently hyatt on the bund executive chef dieter lengauer invited to him shoulder executive sous chef position in the hotel .
continuous challenge cooking career his bring new “ Nouvelle Cuisine “French food ,he come to fine dining French restaurant accession restaurant and caterer executive chef show he cooking talent there .