Me inscrevi novamente no Programa este ano, para ganhar Bolsa para o Segundo termo da escola. Estou trabalhando e tentando fazer a grana de qualquer jeito, atiro para os dois lados, um deles ou ambos irao funcionar!
Quero entao compartilhar aqui a carta para o meu segundo Scholarship, My Culinary Goals!
CULINARY GOALS – Adriana Marquez de Avelar – Scholarship 2013
My love for food has been with me every day of my life since my grandmother put this feeling into my
heart. I was only seven when I prepared my first dinner for my family, and since then I’ve been passionate
about watching people delighting in food prepared by my hands.
In 2001, at 18, I entered the renowned undergraduate Food Engineering course at the State University of Campinas (Unicamp). After college I became a consultant with Accenture, a fantastic company. Although my career at business management was attractive, I was still immersed in the culinary world, enrolling in many short courses, visiting countless restaurants, buying cookbooks, and spending long hours on the Internet researching chefs and food. Thus, in 2010 I made the best yet scariest decision of my life: to become a chef!
I moved to a city in Brazil’s interior to take three restaurant management and kitchen positions simultaneously. I became well known, and soon the head chef at a luxury hotel asked me to work with him. This was my culinary baptism under fire. In January 2011, I started writing about my cooking adventures in an online blog called Chef Adriana Avelar. I now enjoy an average of 1000 visits per month and am proud to share my thoughts on food with so many people.
The experiences in the Brazilian food culture combined with my work in Engineering allowed me to finally come to Sydney, Australia, where I enrolled in Basic Cuisine at Le Cordon Bleu in January 2013. Moreover, I am currently employed in the kitchen of chef Nicole Macilwaine at Black Pony, an inspiring 46- seat establishment where I work in the cold larder section. I am also currently training in the seafood section at the Merivale Group’s 240-seat Mr. Wong; preeminent in Cantonese cuisine and considered one of Sydney’s top restaurants.
In both establishments I have applied my new Cordon Bleu skills whilst gaining confidence and speed. Le Cordon Bleu Sydney and my two jobs are giving me a great education from culinary masters whose love for food is infectious.
Realizing my dream to become a Cordon Bleu chef means hard work, commitment, patience, and an unflagging desire to learn. Furthering my Cordon Bleu studies will make me an even better professional. I want to be able to foster and share this culture and passion through my own cooking school in Brazil and hopefully change the Brazilian thought about food with the help of media.
In 2001, at 18, I entered the renowned undergraduate Food Engineering course at the State University of Campinas (Unicamp). After college I became a consultant with Accenture, a fantastic company. Although my career at business management was attractive, I was still immersed in the culinary world, enrolling in many short courses, visiting countless restaurants, buying cookbooks, and spending long hours on the Internet researching chefs and food. Thus, in 2010 I made the best yet scariest decision of my life: to become a chef!
I moved to a city in Brazil’s interior to take three restaurant management and kitchen positions simultaneously. I became well known, and soon the head chef at a luxury hotel asked me to work with him. This was my culinary baptism under fire. In January 2011, I started writing about my cooking adventures in an online blog called Chef Adriana Avelar. I now enjoy an average of 1000 visits per month and am proud to share my thoughts on food with so many people.
The experiences in the Brazilian food culture combined with my work in Engineering allowed me to finally come to Sydney, Australia, where I enrolled in Basic Cuisine at Le Cordon Bleu in January 2013. Moreover, I am currently employed in the kitchen of chef Nicole Macilwaine at Black Pony, an inspiring 46- seat establishment where I work in the cold larder section. I am also currently training in the seafood section at the Merivale Group’s 240-seat Mr. Wong; preeminent in Cantonese cuisine and considered one of Sydney’s top restaurants.
In both establishments I have applied my new Cordon Bleu skills whilst gaining confidence and speed. Le Cordon Bleu Sydney and my two jobs are giving me a great education from culinary masters whose love for food is infectious.
Realizing my dream to become a Cordon Bleu chef means hard work, commitment, patience, and an unflagging desire to learn. Furthering my Cordon Bleu studies will make me an even better professional. I want to be able to foster and share this culture and passion through my own cooking school in Brazil and hopefully change the Brazilian thought about food with the help of media.
As you known I am a current scholarship student. As one of the best students in the course, I got a
recommendation to apply for this program from Michel Peters, Academic Director Le Cordon Bleu. The Head
Teacher and Course Coordinator are also referees on my Resume. With those special recommendations from
teachers and the above mentioned, I feel I have the passion, persistence & energy to commit to the long hours of
work to succeed in cooking as a career.
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