In charged of the mini bar with tapas and games.

Internship at one of the most important restaurants in Scandinavia, with 3 michellin stars.

general chef

I'm working as a personal assistant with people that needs some help during their therapies.

My job was to cook in all the hotel services: Kitchen & Table (a la carte), breakfast, lunch, brunch, fika and banquets.

My job was to cook in all the kitchen departments (meats, sauces, fishes, desserts,...) during the fast lunches and " a la carte" dinners.

My job was to cook in the hot stations (meat, sauces, paellas, fishes,...) I used all my Spanish experience to gave the dishes a better quality.

My job was to serve my clients, to design and print the material. I prepared the advertising material, made lettering and labels; also to stamp/customized clothes, mugs, pens and all type of merchandising things. i was in charge with the accounting and presenting taxes.www.instaprint.es

In this Michelin restaurant, my job was to cook in all the departments of the kitchen (snacks, appetizers, starters, sauces and meats, fishes and rices, catering,...) This type of restaurants are more professional and the culinary technique is very difficult.www.viaveneto.es

I started as a practican in this family Michelin restaurant, where the owner teach me all the bases of the Spanish-french cuisine. Mr. Freixa turned into my professional mentor we work together for so long and thanks to him and his team I turned as a good professional very fast.My job was to cook in the restaurant as a junior chef. I learned hoe to cook snacks, appetizers, starters, sauces and meats, fishes and rices, pastry and bakery, catering...https://www.instagram.com/freixatradiciohttps://www.ramonfreixamadrid.com/en/