Mary half ... Kuwaiti girl fell in love with the food Vaanrvat cooking, she loved cooking Vahbha and gave, when you enter the kitchen, they recruit all the senses, linked with food relationship of love and respect ... came to the British capital to achieve the dream and one which is getting sticking to a master's degree cooking classes san francisco in business administration, but it later More than three years have achieved two dreams. I live my dream .. word Condi Mary aroused curiosity in us and led us to meet her and learn more about their experience in this meeting:
How do you started this hobby? - The beginning I want to explain that cooking is no longer just a hobby for me but my career has become a major'm looking forward to practice and development cooking classes san francisco in Kuwait. My passion for cooking and food in general began since I was in school, where we meet in the chalet with the house of an aunt and my mother, who were adept in the preparation of eating Italian, and I enjoy their participation in cooking special and they were keen to bring the components of food Originally from Italy from the finest brands, cooking classes san francisco my aunt was preparing pasta and risotto and learned of them that food is not all types and quantity, but the quality of its components. As for my father was also credited in the development cooking classes san francisco of this passion, where he was keen to pick us up to the best restaurants when we were traveling on vacations and encourages us to explore the taste and variety of foods. and how it has evolved into a professional hobby? - Came to London to get a master's degree in Business Administration, and when I prepared my discovered the existence of a branch of the School Cordon Bleu Le Cordon Bleu , the renowned name in the field of teaching culinary arts, so I joined him to the side of the study, and the encounter at a time writing letters of a three In the summer months, after I finished my studies and got a master's degree, and later continued to study in Cordon Bleu . Tell us more about your experience in Cordon Bleu ? - Continued the study period, for a year, specializing in the field of cuisine a citrus forms of main dishes and salads cooking classes san francisco and you dont have more than one domain sweet pastry , I was studying three days a week only, so he found an opportunity to join the action on part-time basis in one of the restaurants to gain more practical experience. On this basis provided in the restaurant Otolenga Ottolenghi I was accepted, a specialty restaurant offering salads and cold meats prepared from natural and organic ingredients hundred percent, you're part of a team of three people responsible for the preparation of salads and meat. If you have more leisure time time MBA? - Absolutely! It was the program intensive where stretching Mhadharatna from nine o'clock in the morning and until the fifth evening from Monday to Thursday, and then we meet in working cooking classes san francisco groups in the library for study and preparation of projects after the fifth until the eleventh evening, or rather until it is expelled from the library to the closure of the university building. worked after Otolenga Ottolenghi Restaurant in Brovidorz Providores , Tell us about your daily schedule between study in Cordon Bleu Work? - I was fortunate to find accommodation close to my school and my work in the Brovidorz , where I worked there for a full year after three months I spent in Otolenga , which Jnebena difficult commute from one place to another cooking classes san francisco in light of overcrowding in London. I was woken up at 7:55 and be present at 8:00. Finish Cordon Bleu The time between the fourth and seventh chapters evening, according to need, and the other three days in Brovidorz cooking classes san francisco , I figured I work from eight o'clock until five o'clock in the evening or on the evening of the twelfth according to the work schedule. The work was in Brovez harder than Otolenga , is a traditional restaurant is based on the preparation cooking classes san francisco of meals on demand, while the idea of Otolenga cooking classes san francisco based on the provision of food prepared in advance because it offers cool. And I have left on this one day leave in a week I do clean my room and wash my clothes and buy my stuff from the market and meet my friends and recreation for myself to be able to continue with the same enthusiasm, Rapid economic work and life in London may lead to human madness! How did you manage to do washing and ironing and other private and you are coming from an environment that provides these services automatically? - Mary laughed and said: I do not do Balkwy cooking classes san francisco in London, I do not recall the form of clothing Almkoah here! So became buy clothes that do not need to koi, and for laundry was I was doing once a week to become then once every two weeks, and the reason that when I found the room that put her now was very happy Situated cooking classes san francisco near my school and my job did not pay attention to the absence of a washing machine! So now I'm taking Gusala to the places allocated for washing and they are spread in London. After you have finished the study in Cordon Bleu Have you worked full-time in Brovidorz ? - After the end of the period of my studies in Cordon Bleu , offered a colleague of mine at school participation in the establishment of a private company Catering, Vossna Boknchena cooking classes san francisco Bocconcini in September 2008, and was a great experience although synchronized with the global financial crisis that hit London hard, We have started work from scratch and our development and we will prepare menus for significant events such as the week of the London Fashion London cooking classes san francisco Fashion Week and contracted with shops Diane von Verstenberg (DVF) and Max Mara, but I continued my work in the Brovidorz cooking classes san francisco part-time, he was the owner of the company I was working with them as Head Chef peer salary and I did not partner. was Nobuo your next stop after Brovidorz , is made to work in the Nobuo Based on the announcement of the existence and functions free? - Do not ever, made because I wanted to work there, and got the job by Gordon vegetable man! What is your business in Nobuo ? - I'm working with the rank of demi chef Dobarta Demi Chef de Partie, where I prepare and cook and prepare dishes, and currently I am responsible for the tempura corner, where the dish is brought Rock shrimps famous. cooking classes san francisco What is the reaction of who you deal with them when they know you're a Kuwaiti?
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