Mario Aranda

Events Sous Chef at Blue Hill At Stone Barns
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Contact Information
us****@****om
(386) 825-5501
Location
Mexico City, Mexico City, Mexico, MX

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Bio

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Experience

  • Blue Hill At Stone Barns
    • United States
    • Hospitality
    • 1 - 100 Employee
    • Events Sous Chef
      • May 2023 - Present

  • Culinary Backstreets
    • United States
    • Travel Arrangements
    • 1 - 100 Employee
    • Culinary Experiences
      • Dec 2022 - Present

  • The Apartment Pictures
    • Media Production
    • 1 - 100 Employee
    • Researcher/Props
      • Dec 2022 - Jun 2023

  • Eden on the Chocolata
    • Nicaragua
    • Manager
      • Nov 2021 - Sep 2022

  • Caribe Yoga Academy
    • Limón, Costa Rica
    • Banquets Chef
      • Mar 2021 - Apr 2021

  • Amaser
    • Costa Rica
    • Food & Beverages
    • 1 - 100 Employee
    • Manager en Amaser Costa Rica
      • Mar 2020 - Sep 2020

  • Puntamona Center for Regenerative Design and Botanical Studies
    • Costa Rica
    • Kitchen Manager
      • Mar 2019 - Mar 2020

      My responsibilities involved continuous menu design and harvest coordination in synergy with the on-site farm, as well as keeping a harvest record , continuous product development and constant culinary education and training for staff as well as for guests. During my time in this place I had the opportunity of collaborating with a seaweed research project with the University of Costa Rica, focusing on potentially edible species from the Salamanca Coast. My responsibilities involved continuous menu design and harvest coordination in synergy with the on-site farm, as well as keeping a harvest record , continuous product development and constant culinary education and training for staff as well as for guests. During my time in this place I had the opportunity of collaborating with a seaweed research project with the University of Costa Rica, focusing on potentially edible species from the Salamanca Coast.

  • EatMexico
    • México
    • Culinary experiences facilitator
      • Feb 2019 - Mar 2020

  • Universidad del Claustro de Sor Juana
    • Mexico
    • Higher Education
    • 100 - 200 Employee
    • Research for "La comida es un pretexto"
      • Sep 2018 - Nov 2019

  • Grupo Vidanta
    • Mexico
    • Hospitality
    • 700 & Above Employee
    • Chef pastelero
      • Jan 2018 - Jan 2019

  • Morablanca
    • México
    • Chef de partie
      • Jun 2016 - Jun 2017

  • Tori Tori
    • México
    • Lead Line Cook
      • Jun 2015 - Jun 2016

  • Radio Mente Abierta
    • Research Collaborator
      • Jun 2014 - Jun 2015

Education

  • Universidad del Claustro de Sor Juana
    Licenciatura, Cocina y gastronomía, general
    2014 - 2018
  • Escuela Nacional de Antropología e Historia
    Posgrado, Antropología de la alimentación
    2020 - 2020
  • Universidad del Claustro de Sor Juana
    Bachelor's degree, Research & Broadcasting

Community

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