Ginger Sweet Mendoza
Culinary Creative + Private Chef
Driven + creative with years of experience in cooking, hospitality and training.
I am a high energy, positive individual. Passionate about food, training and creative projects
Particularly Skilled At:
-International Cuisine
-Food Conceptualizations
-Training
-Research and Development
-Public Relations
-Sales and Marketing
Education
Institut Paul Bocuse, France – Intensive Culinary Program and Intensive Pastry Program – 2015
Ozeki Cooking School, Japan – Japanese Cooking – 2014
Spencer Institute, USA – Fitness Chef Certificate -2014
Seeds Of Life, Indonesia – Raw Plant Based Certificate -2012
Center for Culinary Arts, Philippines – Diploma in Culinary Arts and Technology Management – 1999- 2001
Certificates
Certificate IV – Commercial Cookery
Certificate IV- Training and Assessment
Experience
Ginger Sweet Mendoza -Private Chef, Trainer, Educator, Research and Development
Self-employed
January 2012 – Present
Worldwide
Contracted to work on superyachts, estates, private homes and villas around the globe for high-end clientele.
-Prepared menu and high quality meals depending on client's specifications, preferences and dietary needs.
-Sourced all food and provisions to the highest of standards.
-Research and Development
-Assisted sales and marketing team for a food company with research and improving products.
Chef Stagiaire
Restaurant Cuchara
2016
Belgium
Restaurant Cuchara is a creative fine-dining restaurant located in Lommel, Belgium. It is awarded with a Michelin star and a 15/20 score in the Gault&Millau guide. Jan Tournier is a chef with a vision and a clear identity. His kitchen style is a special one that you won’t find anywhere else in Belgium. It is his artistic approach with an eye for presentation that makes this one of the country’s most special restaurants.
-Culinary internship.
-Assists in daily mise-en-place.
-Cooks meals at service time.
-Plating and execution.
Chef Stagiaire
Restaurant Saisons
2015
France
This traditional establishment is a benchmark in French culinary savoir-faire, providing a perfect teaching environment for students in both culinary arts and hospitality management. Under the watchful direction of Chef de cuisine Davy Tissot - who was named Meilleur Ouvrier de France 2004, students acquire concrete knowledge of restaurant professions at the highest level.
-Culinary internship.
-Assists in daily mise-en-place and cooking.
-Plating and over all kitchen work.
Chef
Various Establishments
1999 – 2012
Manila, Australia, England
Worked as a chef in various restaurants, hotels, cafes and catering establishments
Languages: English and Beginner's French