Jorge Cotto
Executive Chef at Cafe Bistro @ Nordstrom- Claim this Profile
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Spanish -
Topline Score
Bio
Experience
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Cafe Bistro @ Nordstrom
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United States
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Restaurants
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1 - 100 Employee
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Executive Chef
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Jun 2022 - Present
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Maggiano's Little Italy
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United States
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Restaurants
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700 & Above Employee
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Sous Chef
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Jul 2021 - Jun 2022
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Delaware North
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United States
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Hospitality
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700 & Above Employee
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Sous Chef
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Mar 2017 - Jun 2021
Sous Chef at the Atlanta Braves Stadium Truist Park Sous Chef at the Atlanta Braves Stadium Truist Park
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Gate Gourmet
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Switzerland
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Airlines and Aviation
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700 & Above Employee
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cook
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Sep 2013 - Jun 2014
At Gate Gourmet I had the privilege to get the experience I needed for my culinary career and dreams. I worked on every station learning every skill and technique from the chef and the cooks. The most important trade i learned was to cook all meats to temperature and keep a record of the temps on a log sheet. I worked on each station everyday that i was there. I now have experience on the grill, flat top, tilt skillet, fryer, steam kettle, stove top, steamers, deli slicer, food processor and prep stations. I learned how to utilize my time wisely, being consistent, and working as a team. My work was mainly cooking in bulk for the flights that went out. For example i would sear or grill 50-70 steaks at a time or make 6 sheet trays of fried rice or beef stew in the tilt skillet. Boil 2 to 3 cases of vegetables or pasta on the steam kettle, or sear and saute cod, sea bass or salmon on the flat top. I also learned all types of special meals from gluten free, no lactose, Muslim, kosher and diabetic. I cooked with many types of meats and different cooking techniques like sous vide, butter poach, and braise. I also learned how to cook food from different cultures such as Korean, French, and British. Show less
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Education
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Le Cordon Bleu College of Culinary Arts-Atlanta
Certificate in Culinary, Culinary Arts -
Le Cordon Bleu College of Culinary Arts-Atlanta