Arturo García Mogollón

 

 

CONTACT INFORMATION

 

        Mobile phone:  00 (52) (1) 55.25.32.33.21

    

        e-mail: arturo@artesculinarias.org

                                 arturgm@hotmail.com

 

     Website: http://www.artesculinarias.org/arturo

 

    Current Location: Mexico City, Mexico

 

PERSONAL INFORMATION

 

Nationality: Mexican / Spanish

Resident of: Mexico City

Birth date: June 13th, 1983

Gender: Male

Marital Status: Single

Number of dependants: 0

 

 

CAREER OBJECTIVE

 

To find challenging activities to meet my competencies, capabilities, skills, education and experience, allowing my integral human development.

 

PROFESSIONAL EXPERIENCE

 

 

Actually 

 

Coordination team member for the event Traditional Cooking: Cultural Patrimony of Nations, Iberoamerican Congress, Mexico, 2009. Escuela de Gastronomía Mexicana (ESGAMEX).

 

Designer and administrator of the website http://www.congresodecocinatradicional.org created for the Congress described above.

 

2009 February

 

Future publication of author recipe, vanilla as main thematic. Recipe Verde que te quiero verde in Elgourmet.com monthly review.

 

2009 January – February

 

Chef Instructor for the class Traditional French Cuisine (five sessions) as a part of Techniques and Professional Cooking Diploma. Escuela de Gastronomía Mexicana (ESGAMEX).

 

2008 December

 

Chef Instructor for the class Cocktails and Appetizers for Christmas. Escuela de Gastronomía Mexicana (ESGAMEX). http://www.esgamex.com.mx

 

2008 June  – October

Chef Cook for M/Y (Motor Yacht) Caipirinha 72’’ in Monaco Montecarlo

 

 

2008 January– June

Chef Instructor, Chef in a School Restaurant La Bombilla, Stock co-responsible in the Escuela de Gastronomía Mexicana (ESGAMEX). Personal assistant of professors Yuri de Gortari and Edmundo Escamilla. Activities among others: International cooking courses, Mexican Cuisine for beginners, Prehispanic Cooking, Active Member of the Experimentation and Creation Team in Mexican Cooking. Mexico, D.F.

 

2008

Pastry Outsourcing for Café Toscano Illy. Av. Michoacán. Colonia Condesa. Mexico, D.F. http://www.artesculinarias.org/yantar

 

2008

Coordination of the course “Seven moles of Oaxaca II” at Escuela de Gastronomía Mexicana. Mexico city, Mexico.

 

2008

Lunch coordination for a special event at the Embassy of Dominican Republic. Mexico City, Mexico.  

 

2008

Coordination of the course “Tamales oaxaqueños” at Escuela de Gastronomía Mexicana. Mexico city, Mexico.

 

2007

Private Chef Cook for M/Y (Motor Yacht) Caipirinha 24’’ in Monaco Montecarlo during four months  traveling across the Mediterranean Sea.

 

2006

 

Conception and execution of two Mexican dinner menu at restaurant Au Petit Victor Hugo, 143 Av. Victor Hugo, Paris, France. http://www.petitvictorhugo.com/

 

2005-2007

Chef de partie. Brasserie Le Fouquet’s. Hotel Fouquet’s Barriere. 99 Av. Champs Elysées. Paris, France. http://www.lucienbarriere.com/localized/fr/restaurants.htm  

 

2005

Professional Internship at Institute Paul Bocuse, Lyon, France during four months. http://www.institutpaulbocuse.com

 

2004-2005

Cook-disciple. Escuela de Gastronomía Mexicana and Catering “La Bombilla”. Under the supervision of Yuri de Gortari and  Edmundo Escamilla. Participation to the four conference-degustation cycle in the Chapultepec Castel. Various cultural events: cocktail  at the City Museum; Virreinal dinner  in the Casa de las Diligencias at Toluca for the Universidad Autónoma del Estado de México (UAEM) for the anniversary commemoration of the Gastronomy Faculty; Conference-degustation at the Catedral de Texcoco, and other special events.. (http://www.labombilla.com.mx)

 

2004

Special collaboration in the courses “Monastery’s Cooking during Colonial Times in Mexico” and  “Mexican Christmas Traditions” by cook chef Yuri de Gortari and historian Edmundo Escamilla. “La Bombilla”, Escuela de Gastronomía Mexicana. Mexico City, Mexico.

 

2004

Coordination and scheduling of the course “Seven moles of Oaxaca”. “La Bombilla”, Escuela de Gastronomía Mexicana. Mexico City, Mexico.

 

2004

Design and programming of personal web site (http://www.artesculinarias.org), including a catering business development named “Mandere & Yantar” and personal articles about cooking world. 

 

2004

Cooking professional internship at the restaurant “Los Pacos”. Oaxaca City, Mexico.

 

2004

Participation at the IX Gastronomic Competition Jacques Bergerault. Centro de Estudios Superiores de San Ángel (CESSA). http://www.cessa.edu.mx

 

2003

Professional Internship in the Café des Artistes. Puerto Vallarta, Mexico. Chef Thierry Blouet. http://www.cafedesartistes.com

 

2003

Cook Assistant at La Posta (Italian Cuisine). Mexico City, Mexico.

 

2003

Design and programming of website for Joyería Deportiva, S.A. de C.V. http://www.excelenciaenjoyeria.com

 

2002

Design and programming of website for 2M Group, S.A. de C.V.

http://www.2m-group.com

 

2002

Design and programming of website for Premier, S.A. de C.V.

http://www.productospremier.com.mx

 


EDUCATION

 

2009

 

Assisting actually the first semester of Hispanic Literature Diploma (open university) in the Philosophy and Literature Faculty at the Universidad Nacional Autónoma de México (UNAM).

 

2003-2005

 

Professional Internship at Institute Paul Bocuse at Lyon, France during four months. http://www.institutpaulbocuse.com

 

2003-2005

Cooking Diploma at the Centro de Estudios Superiores de San Ángel (CESSA). http://www.cessa.edu.mx

 

2004

Attending to the VI Cultural Gastronomy and Tourist Patrimony Congress. Puebla city, Mexico.

 

2004

Reward for high academic development. Centro de Estudios Superiores San Angel (CESSA). http://www.cessa.edu.mx

 

2003

Assistance to the Creation and Experimentation Workshop in Mexican Cooking by Yuri de Gortari Krauss and Edmundo Escamilla Solís. Centro de Estudios Superiores de San Ángel (CESSA).

 

2003

Italian cooking course given by Dr. Luigi Pironti. Dante Aligheri Italian Cultural Institute. Mexico City, Mexico.

 

2001 – 2003

Four semesters in Computing Science with an Academic Grant at  the Instituto Tecnológico y de Estudios Superiores de Monterrey Campus Ciudad de México (ITESM-CCM). http://www.itesm.mx

 

1999-2001

High Academic Performance Group (first generation). Interdisciplinary High School CEPAN. Instituto Tecnológico y de Estudios Superiores de Monterrey, Campus Ciudad de México (ITESM-CCM). http://www.itesm.mx

 

LANGUAGES

 

 

ü      Spanish (mother tongue)

 

ü      English 80% (spoken and written)  2001 590 points at the TOEFL exam.

 

ü      French 100% (spoken and written) 2005-2007 Stay in Paris, France and Monaco Montecarlo.

 

2002 Intensive course (intermediary level) at the Alliance Francaise of Paris.

 

1996-1999 French classes for three years at the college.

 

OTHER SKILLS

 

ü      Operation of Windows O.S., Windows Office (Word, Excel, PowerPoint, Access) and programming languages (Visual Basic, HTML, ASP, C++, Java, Javascript).

 

ü      Musical studies for more than five years (piano, guitar and clarinet). National School of Music and  Superior Music School. Mexico City. Mexico.

 

ü      Social service activities for the Center for Humanitarian Outreach and Intercultural Exchange (http://www.choicehumanitarian.org).

 

HOBBIES

 

ü      Literature and writing (http://www.artesculinarias.org/diario)

ü      Piano, guitar and clarinet execution.

ü      Athletics and swimming.

 

REFERENCES

 

ü      Yuri de Gortari Krauss. Chef de Cuisine at the Mexican Gastronomic School

2004 National Gastronomy Award for the Best Historic Publication Collection (Spain)

Phone: +  52 55 39 77 36 45

Email: labombilla_tradicion@yahoo.com

Website: http://www.esgamex.com.mx

207, Coahuila.

06700

Mexico, Mexico.

 

ü      Jean-Yves Leuranguer. Chef de Cuisine Brasserie Le Fouquet’s.

Meilleur Ouvrier de France.

Phone: + 33 01 47 23 97 57

Email: jleuranguer@lucienbarriere.com

99, Avenue des Champs Elysées

75008

Paris, France.