Shadia Fawaz

Michelin 1 star restaurant/ fine dining

• Began doing lunch/dinner service, also got the chance to experience the breakfast buffet
• Worked in different parts of the kitchen along with Chef Aret Sahakyan and Chef Ali Ronay
• Work with seasonal high quality produces
• Prepared ingredients and supplies
• Creativity and having the opportunity to try new things
• Menu creation/ presentation skills
• Cooking techniques/Temperature measurements
• Detailed oriented
• Intense and demanding but very rewarding experience
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Performed basic knife skills such as dicing, slicing, mincing vegetables.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.

• Learned about wellbeing
• Learned new skills and knowledge
• Pastry/breakfast buffet setup
• Lacto fermentation and pickling
• Feeding your microbiome
• Worked in different selection of the kitchen poultry/meat, vegetarian, cold kitchen.

I began my experience working in the schools four times a week. Preparing meals for students and staffs, during those hours we learned

• Sautéing and prepping meals we had different countries each time and we prepared food from there.
• Stress management
• Cooking for 350 total
• Standing and serving as the came in .