Alongside his work as a chef Michelin, opening restaurants, providing culinary shows trends and new

The resume of Gianfranco Chiarini is so awesome that I do not know where to start. Glancing say that is a truly multifaceted and cosmopolitan chef, who has gone around the world as consultant chef and very famous restaurants and brands, which to his credit are several Michelin Stars and tore all his wild journey from Venezuela. Is Venezuela! How had I never heard of him? I can say without fear of offending our foreign luminaries, which Chiarini is the most international of expelled Venezuelan stove cooks. Chiarini was born in Ferrara, Italy in 1966, of an Italian father and Colombian mother. Being very child came to Venezuela. Here culminated high school and when he decided that theirs would be the kitchen forever, graduated in today disappeared Institute of Haute Cuisine of Caracas. In the United States, in the early nineties, he graduated from the Pittsburgh Culinary Institute, a branch of the CIA (Culinary Institute of America). Believing that it would be natural to return to Venezuela, tried to make a name in the native restoration, cour de cuisine "But no one could appreciate me, I tried repeatedly to get into a restaurant but always after the tests, which were in my mind excellent-I said no , and indeed a famous restaurant in Caracas told me I had no talent for cooking. But I thought cour de cuisine about it and decided to go to Europe to try their luck and to learn more ", says the chef via Facebook. His first stop would be Italy, homeland of their ancestors. She immediately got a job, but restless as it is, a year later he was in Paris doing a Master in Culinary cour de cuisine Arts at the famed hotel school Le Cordon Bleu, where he received the Grand Diplome Culinaire hands of self-Andre Cointreau, president and owner of Cordon Bleu schools worldwide. Henceforth his life is a rollercoaster and whose scales are difficult to enumerate. In Paris he cooked the Carre 'des cour de cuisine Feuillants, Restaurant of a Grand Chef Relais Chateaux, under the tutelage of Alain Dutournier, with two Michelin stars and four Michelin Forks. Back in Italy he worked at La Pergola restaurant Rome Cavalieri Hilton, honorary member of the Waldorf Astoria Collection, under the direction of Executive Chef Heinz Beck, carrying three Michelin Stars. In the same hotel was then in charge of the restaurant L'Uliveto. In Ferrara I work as Head Chef at Antichi Sapori, a Michelin-Star and teachers as Gianfranco cour de cuisine Vissani Igles and Corelli. He later moved to Germany, cour de cuisine where he served as Executive Chef for renowned restaurants. His work as a consultant is equally momentous and she has gone to restaurants with non-opening few fixtures cour de cuisine Michelin - England, Ireland, Spain, France, Italy, Kuwait, Oman, Bahrain, Lebanon, Qatar, Dubai, Jordan, Egypt and Indonesia. His own Michelin Star obtained it while serving as Executive Chef at Le Crillon, stationed at the ultra luxurious hotel La Cigale, in Qatar, Persian Gulf. The renowned French guide recognized cour de cuisine the opening of the premises, menu design and his brigade, the first restaurant of this caliber in the Middle East. Later he was responsible for European restaurants cour de cuisine Hotel The Luxury Collection Sheraton Addis in Ethiopia to six stars, cour de cuisine where in 2007 he had the honor of being chosen by former U.S. President Jimmy Carter and his wife to attend to their private dining. In 2008 working as Executive Chef of European specialties at Rixos Premium Belek in Antalya coast in the Mediterranean region of Turkey, responsible for maintaining the seven star Luxury Hotel and which therefore corresponds to the eleven restaurants to office, where he led a brigade of more than three hundred chefs.
There are few details of the curriculum Chiarini I must be leaving out not only as a chef, but as a culinary artist, researcher, consultant companies and products. His amazing work can be seen in their singsong and well designed web pages:
Alongside his work as a chef Michelin, opening restaurants, providing culinary shows trends and new techniques, Chiarini works today in Hamburg for the global giant National Starch Food Innovation, known for the production of starches and texturizers for food industry level world: "In my role as Corporate Executive Chef and Director of Research and development of new foods to Europe, cour de cuisine Middle East and Africa, my work develops chemical cleaning of all that exists and occurs for supermarkets and mass food industry in these three continents. cour de cuisine In addition, I remove the food emulsifier chemical, oil, Guar and xanthan gums, creams, dyes ys