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SIMPLES


PENSE SIMPLES
Adilson Soares
CHEF
adisoares@uol.com.br
SA~O PAULO SP
ATUALMENTE OCUPADO
BOUTIQUE BISTROT
RUA FERNANDO DE ALBURQUEQUE 77
CERQUEIRA CESAR SAO PAULO SP
TEL 3384 0670
COM DOIS ESTACIONAMENTOS EM FRENTE
DESCULPAS
QUANDO TENTO TRADUZIR
ESTA MINHA CARTA DE APRESENTAÇA~O
ME SO^A PIEGAS
APESAR
DE SER O MAIS PURO VERDE
PENSE VERDE
ME CONFIRME A DATA
POR FAVOR
POR EMAIL
COMUNICAÇA~O MAIS FAHCIL
POR EMAIL
TO^ PROVIDENCIANDO
HUM CELULAR
POREM
TO^ NO MEIO DE UMA INAUGURAÇA~O
E SEM MODEHSTIA
TO^ ME ACHANDO
MEIO MAL AFINADO
AFINADO
MEU AMIGO AQUELE CHATO
ELE RECLAMA DE TUDO
GOSTOU
ENFIM
E OLHA QUIRIDA ELA EH CHATA
SABE DO TIPO RECLAMA DE TUDO
TENHO ESTADO OCUPADO
JAH ESTOU PENSANDO EM VOCE^
ACHEI INTERESSANTE
o cardahpio que voce^ enviou
pensei em pontuah lo
EM ABACATES
A TRE^Z MESES
POREM COINCIDIU
COZINHA EH CARINHO
MUITO ABACATE E FRIO POR AQUI
TO^ NADANDO EM ABACATES
SAHBADO
HUM ABRAÇO
ATEH BREHVE


To whom it may concern,

I am looking for an opportunity of learning about culture and cuisine and experiencing the unique possibilities offered here from its blend of different influences and rich information.

I was born and raised on a small farm in Minas Gerais -- a rural village in southeastern Brazil and an area rich in fertile soil and unrivaled physical beauty. It was there that I learned the importance of nature and the beauty in simplicity.

I was sixteen years old when accepted to attend to the Technical School in Minas Gerais, where I completed the four years course.

I learned to speak French at the Alliance Francaise and I have had the opportunity to work in kitchens with select French chefs I even have had the chance to cater for the French President Chirac official reception held in Brasilia at the Presidential Palace.

To keep up on culinary trends, I am constantly reading books and magazines-- studying the developments and the evolution of the art of cooking throughout the world. Also, as a private chef I traveled abroad extensively-- particularly to France.

What’s unique about myself is that I absolutely love to cook and strive to achieve perfection in everything I create. In my work I try to blend my Brazilian culture with my French-kitchen background to find elements, references and influences, which, in turn, aid in the creation of new and exciting dishes. I am always learning about common native ingredients and the not-so-common ingredients that make dining pleasurable and unforgettable. I do believe that what is old can be new again—so long as one adheres to the basic tenants of proper cooking technique.

Sincerely,


Adilson Soares

Professional Experience:
2005 to present
Consulting Chef
Hotels
Restaurants
Caterings
Brazil



2oo2 /2005
TASTINGS
BY
Payard Patisserie & Bistro
Executive Catering Chef
New York NY

2002 Event
Dona Flor
Dorfstrasse 19d 3535 Frieswill,
Bern Switzerland


2000/2001
Payard Patisseerie & Bistro
Sous Chef
1032 Lexington Ave
New York NY 10021
212 717 5252

2001/2002
Tan Tan Restaurant
1999/2000
R. Alvaro Annes, 43
Sao Paulo SP Brazil
05421-010
Tel 3814.8662

1995/1998
Private Chef
SAO PAULO
ANGRA DOS REIS
PARATY
Brasilia
PANTANAL
Brazil
PARIS

1993/1995
Larnaque
Sao Paulo SP Brazil

1991/1993
Le Bistingo
Sao Paulo SP Brazil


Languages:
Portuguese
French
English

Award:
American Express / Boa Mesa Convention
JOSIMAR MELO


Education:
Alliance Francaise
Sao Paulo SP. Brazil
ESCOLA TECNICA POLIVALENTE
UBA MG
GRUPO ESCOLAR SA~O JOSEH
UBAH MG
Escola Estadual Dr. Alarico Silveira
Sao Paulo SP. Brazil
ESCOLA DO MUNDO
DA BANDA DIREITA

References Available Upon Request

VOLTEI AO RIO XOPOTOH
TO^ CHEIO DE IDEIAS
VELHAS
E
INEHDITAS
HUM ABRAÇO
RESPEITOSAMENTE
ADILSON SOARES
TO^ PENSANDO NO TO^NI
REVIH INAHCIO
TAH OHTIMO ELE
E EU PENSANDO EM CARNEIRINHOS
DA NOVIHSSIMA ZELA^NDIA
EH
NOVA YORQUE
TE DAH HUM RESUME^
DU MONDE
E MUDANÇAS CLIMAHTICAS
CONDENSADO EM PLASTICOS DE NITROGE^NIO
E MUITO COBRE
espero que as informaço~es
te ajudem
O ASSUNTO POR AQUIH EH
E CONTINUA
GIZZELLLL
HOJE ACORDEI CORCUNDA
I MEAN
KURKOVA
TO^ ME ACHANDO GORDO
FIZ MUITA BIKE EH VERDADE
PERNAS E FO^LEGO
OK
AGORA SOH VOU DE BIKE
AND
RED
AND
YELLOW
AND
GREEN
AND
WHITE
O^BA
OBAMAH
SAY BLACK
AND
BLENDERS
AND
DE
NA COZINHA
I MEAN
ESCOLA DE COZINHA
AHHHHHHHHHHHHHHHHHHH
A BIXA ARRAZOU
FINA DE TUDO
BEIJOS
MONIQUES
E
VANS
AND
SPEED RACER

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