Freelancer profile translated to English.
Back to original languageAbout Miguel
Hello, I'm Miguel. I've been hearing the phrase for years. ASK MIGUEL.
And I remain with the same curiosity for new things and refining existing ones.
That's why, in addition to experience, I haven't stopped preparing myself by studying the most interesting topics in my profession.
Sous vide cooking.
Traditional menu, à la carte, buffet, hospitality machinery, etc.
Food preservation techniques.
Use of additives.
Modern cuisine.
Etc. etc.
I want to reach more places, people.
For quick consultations, WHICH IS MY SPECIALTY, price according to importance.
Spanish
Native or bilingual
Remote only
Primarily works remotely
Experience
- Pregunta a miguelConsultant in fifth range and general cooking.AGRICULTUREDecember 2023 - Today (2 years and 6 months)Barcelona, SpainSpecialized in pasteurization and IQF.5th range cooking.Experience in hospitality.Recipe creation.Processes.Cost calculations.Elaborations.Regeneration methods..Creation of everything necessary for new references. And refining existing ones.
- .R&D&I/Head ChefJanuary 2001 - Today (25 years and 5 months)Barcelona, SpainR&D&I/Head ChefDecember 2023 - Present (1 year 11 months)Barcelona, SpainSpecialized in pasteurization and IQF.According to market needs. Recipe creation. Process implementation. Managing machinery needs.Instructing operators/cooks.Presenting products.Implementing regeneration methods..Single-meal and multi-meal lines. For vending. Cafeterias, restaurants, buffets, school, hospital, residences, catering in general, events, sports facilities.And collaborations with external national and international companies with retail sales.
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Skill set
Categories
- Other