Fernando Bedolla started his culinary career as a young adult inspired by



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Fernando Bedolla started his culinary career as a young adult inspired by 

all the hard-working home cooks of his family and friends. He started on 

the bottom rung, washing dishes at various restaurants, watching and 

working for free for the first two years of his career. 

He then attended the International Culinary School at the Art Institutes 

of San Diego where he completed his Associates Degree in culinary arts. 

Before graduating in 2010, he was hired at Donavan’s Prime Seafood & 

Steak House where he worked through each of the kitchen’s many stations 

as a willing learner.

It was at 4th Wes and Jane in Santa Monica where Fernando worked up to 

Executive Chef and had the freedom and creativity to develop his skills and 

imagination in menu creation, farm-to-table dining and overall kitchen 

management. 

Currently, Fernando is opening La Cosecha Bar + Restaurant in Paso 

Robles as Chef de Cuisine. La Cosecha is a new concept by venerated Chef 

Santos MacDonal, offering Latin and Spanish fare, creative mixology and a 

relaxed, engaging ambiance. 

FERNANDO BEDOLLA JR.

Chef de Cuisine

La Cosecha Bar + Restaurant



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