Lead Food Scientist

• Jun 2023 - Present

Investigator

• Apr 2023 - Present

El objetivo de esta organización es transformar el sistema agroalimentario actual y devolver a la ciudadanía el derecho a una alimentación saludable, con criterios de justicia social y sostenibilidad medioambiental. Impulsamos la transición hacia un sistema alimentario que proteja el derecho a la alimentación y a la salud, que sea socialmente justo, apoyando los derechos colectivos e individuales en defensa del territorio y el medio ambiente, la soberanía alimentaria y la agroecología. El objetivo de esta organización es transformar el sistema agroalimentario actual y devolver a la ciudadanía el derecho a una alimentación saludable, con criterios de justicia social y sostenibilidad medioambiental. Impulsamos la transición hacia un sistema alimentario que proteja el derecho a la alimentación y a la salud, que sea socialmente justo, apoyando los derechos colectivos e individuales en defensa del territorio y el medio ambiente, la soberanía alimentaria y la agroecología.

Research Fellowship

• Sep 2022 - Jun 2023

The thesis (Gastronomic sciences) investigation is developed at Harvard SEAS (School of Engineering and Applied Sciences) under the supervision of Pia M. Sörensen, Ph.D., and her research team. The focus is on optimizing fungi mycelium production using food waste as a source and applying innovative (R+D) techniques to achieve different products with the mycelium.

Teacher Assistant

• Sep 2022 - Jan 2023

Master's Degree in Gastronomic Sciences

• Oct 2021 - Mar 2023

·Design of Products & Services: with enzymes (Exo and endo), Fermentation (liquid and solid), Fungi (mycelium), new technologies, food industry. ·Food sciences ·Gastronomy Research Methodology ·Statistics Applied to R&D ·New Business Models in the Hospitality & Catering Sector (HORECA) ·Sensory Perception ·Gastronomy Project Management ·Development of New Business Management Models ·Design and Architecture of Dishes and Menus ·Sociocultural Effects of Gastronomy Tendencies ·Knowledge Transfer Show less

Pizza Chef/Doughologist R+D

• Jul 2022 - Sep 2022

Preparing excellent pizza dough through the understanding of dough fermentation (24-48h fermentation), sauces, and various toppings, preparing high-quality pizzas, understatement of pizza dough elasticity, and different Italian pizza styles. Preparing excellent pizza dough through the understanding of dough fermentation (24-48h fermentation), sauces, and various toppings, preparing high-quality pizzas, understatement of pizza dough elasticity, and different Italian pizza styles.

Chef de partie

• Jul 2021 - Sep 2021

Team Leader & Chef

• Mar 2021 - Jul 2021

Participation and collaboration in the launch of a new restaurant business. I participate in the whole process of starting a business from the reconstruction and design of the premises to the opening and the daily management of the restaurant and kitchen, and everything that this entails: ·R+D ·Human Resources. ·Staff selection. ·Kitchen design. ·Design of proposal and gastronomic concept. ·Menu design. ·Team leading. ·Coaching. ·Team building. ·Restaurant management. ·Team management. ·Management of a kitchen. ·Chef ·Finance. ·Digital marketing. Show less

Founder

• Feb 2020 - Dec 2020

Share It is a dream born in Barcelona. Our concerns and motivations to create the project have been mainly the concern for the environment and for a non-sustainable and improvable system. We are based on the principles of the collaborative economy, our goal is to help you connect with other people so that you can optimize resources, save, learn collaboratively, have more products and services on offer and contribute your grain of sand to the environmental protection. https://helloshareit.wixsite.com/shareit Show less

Research and development (R&D) Liquid Fermentation

• Apr 2020 - Oct 2020

La Masia (I+R). Bachelor’s final thesis. Ars Natura Liquida / Esperit Roca. Investigation, Research and Development (I+D+R). Liquid Gastronomy. Creativity and Innovation. Food innovation and research. Fermentation La Masia (I+R). Bachelor’s final thesis. Ars Natura Liquida / Esperit Roca. Investigation, Research and Development (I+D+R). Liquid Gastronomy. Creativity and Innovation. Food innovation and research. Fermentation

Extra - Cook (occasionally)

• Apr 2016 - Nov 2019

As a Cook I did: -Organization and planification. -Banquete services. -Cook for service: rice (arroces), risotto, meat, lobster, fry... -Organize, cleaning and hygiene. -Teamwork. As a Cook I did: -Organization and planification. -Banquete services. -Cook for service: rice (arroces), risotto, meat, lobster, fry... -Organize, cleaning and hygiene. -Teamwork.

Cook

• Mar 2019 - Jun 2019

Internship at Restaurant Ultima: "Ultima is a sustainable and experimental restaurant. That aims for sustainable hedonism and is excited to be able to use the most innovative food and farming technologies". By Chef Henri Alen and Tommi Tuominen. Learned and tasks: -Willingness to approach each issue with a fresh mind and analytical strategies to quickly resolve concerns. -Control of the quality of the dishes and products, both in the preparation phase and in the presentation phase. -Study and implementation of innovative gastronomic ideas. -Inspection of supplies, equipment and work areas to ensure that established internal and external standards are met. -Learn and apply the techniques and characteristics of Nordic cuisine. Show less

Camarero

• Feb 2019 - Jun 2019

Product development

• Mar 2019 - May 2019

Semi-finalist in the prestigious Danonoe challenge, in which a high-quality fermented vegan yogurt prototype was developed. I actively participated in creating this innovative product, which stands out for its "clean label" labeling and packaging designed in collaboration with Elisava, a renowned design institution. Semi-finalist in the prestigious Danonoe challenge, in which a high-quality fermented vegan yogurt prototype was developed. I actively participated in creating this innovative product, which stands out for its "clean label" labeling and packaging designed in collaboration with Elisava, a renowned design institution.

Cook & Public Relations

• Aug 2018 - Aug 2018

-Customer service. -Customer satisfaction -Give the best for the customer. -Cook & Service. -Organitzation. -Customer service. -Customer satisfaction -Give the best for the customer. -Cook & Service. -Organitzation.

Assistant Hotel Manager

• Jul 2018 - Aug 2018

Hotel Inrêpid ( Adj. One who is not afraid of dangers) is a small hospitality business located on the Catalan Pyrinees. The Intrêpid Hotel is fruit of the enthusiasm of a family that is passionate about both sports and the Cerdanya region, and has seen to every last little detail so that its guests find all the services they need to enjoy unique stays. Some of the tasks: -Reception and administration of correspondence and notifications for guests. -Management of clients' daily check-in and check-out, offering them a warm welcome upon arrival and a cordial farewell at the end of each stay. -Advice on transport, events, shows, places of interest and other information that the client requires. -Preparation of breakfasts and specialty coffee service. -Menu design, preparation and dinner service. -Custody and delivery of keys, access cards to rooms and luggage. -Welcome and escort to the guests to the rooms or designated areas. -Control of the occupation of the rooms and coordination of their cleaning and set-up. -Customer service and assistance to guests with special needs. -Good skills to keep the hotel signs and signs in good condition. Show less

Cook - Enoteca

• Jun 2017 - Aug 2017

University Stage at Enoteca by Paco Pérez (2 Michelin Stars) of the Hotel Arts (Ritz-Carlton). Going through different cooking stations: Hot station: Proteins, rice, fish, sauces. Cold Station: Snacks, Appetizers, Starters. I learned the operation of 2 Michelin Stars, at the hands of the great Paco Pérez and his extraordinary team. Some of the tasks that I did: Preparation of the mise-en-place, preparation of the station for service, management of the station, stock management, service, cleaning, organization, teamwork. Show less