Alych Padro
Culinary Specialist, CREA
Name:
Alych Padro
Title:
Culinary Specialist
Education:
Culinary Science Bachelors
Certifications:
RCA member, IFT member, HACCP trained, Science & Cooking Chemistry Certificate (HarvardX), Servsafe Food Management, Servsafe Allergens
Past Experience:
EFCO (NY): Food Technologist, working with hydrocolloids to create shelf-stable wet and dry mixes
Bocuse Restaurant (NY): Pastry cook, executing high-end fine dining desserts at a fast-paced environment
Fairway Market (NY): Food Safety intern, worked towards FDA certification.
Hard Rock Hotel & Casino (Caribbean/South America): Intern-Line Cook, working in more than 13 restaurants in a 2.5k room hotel, assisted Chef Maria Marte **, and worked on menu development of various concepts
Lolo’s (PR): Line cook, high-end fast-casual experience
Orujo Taller de Gastronomía (PR): Line Cook, high-end fine dining, experience working with 25-course tastings in a 40-seater restaurant
World Central Kitchen (PR): Volunteer, fabricated up to 3 million meals for the affected after Hurricane Maria
Home Country:
Puerto Rico
Favorite Cuisine:
Caribbean
Kitchen Advice:
Treat women with respect in the kitchen
What’s Your Favorite City For Eating?
Medellín, Colombia
What’s Always In Your Refrigerator?
Spam
What’s Your Favorite White Wine? Favorite Red?
Winter Riesling, Pinot Noir
What Would Be Your Last Meal?
Plantain lasagna (pastelón)
Name:
Alych Padro
Title:
Culinary Specialist
Education:
Culinary Science Bachelors
Certifications:
RCA member, IFT member, HACCP trained, Science & Cooking Chemistry Certificate (HarvardX), Servsafe Food Management, Servsafe Allergens
Past Experience:
EFCO (NY): Food Technologist, working with hydrocolloids to create shelf-stable wet and dry mixes
Bocuse Restaurant (NY): Pastry cook, executing high-end fine dining desserts at a fast-paced environment
Fairway Market (NY): Food Safety intern, worked towards FDA certification.
Hard Rock Hotel & Casino (Caribbean/South America): Intern-Line Cook, working in more than 13 restaurants in a 2.5k room hotel, assisted Chef Maria Marte **, and worked on menu development of various concepts
Lolo’s (PR): Line cook, high-end fast-casual experience
Orujo Taller de Gastronomía (PR): Line Cook, high-end fine dining, experience working with 25-course tastings in a 40-seater restaurant
World Central Kitchen (PR): Volunteer, fabricated up to 3 million meals for the affected after Hurricane Maria
Home Country:
Puerto Rico
Favorite Cuisine:
Caribbean
Kitchen Advice:
Treat women with respect in the kitchen
What’s Your Favorite City For Eating?
Medellín, Colombia
What’s Always In Your Refrigerator?
Spam
What’s Your Favorite White Wine? Favorite Red?
Winter Riesling, Pinot Noir
What Would Be Your Last Meal?
Plantain lasagna (pastelón)