Chef Angie Relyea

* Angie Relyea * | * _chef consulting; tourist and hotel manager; mercantile marine ._ * Born in Comayagua, Honduras trained as a graduate in tourism business administration, specializing in tourism and hospitality at UNITEC, experiencing its international mobility program by taking courses at the Andrés Bello University in Chile. My vast work experience begins in the aviation sector, focusing on personalized attention as an airport sales agent for Copa and United Airlines. I have long training as a merchant marine at the Central American Maritime School, along with practical experience, makes me currently certified in the positions of cabin sailor, guest relation and pastry chef, working with various international companies such as Ferries del Caribe en la República Dominicana, Grimaldi Cruise Lines in Italy and Paradise Cruise Line Operator in the Bahamas and the USA. My training in master chef Argentina from the Mausi Sebess cooking school prompts me to focus my entire background as a tourism and hotel manager, as well as a merchant marine, in the world of gastronomy. My cuisine focuses on the preparation of organic and plant-based meals, incorporating cross-cultural cooking techniques as i am interested in ethnic origins, and the diversity of pastry / patisserie. i have worked as an instructor, sous chef, chef and as a consulting chef in culinary arts pedagogy centers, such as UNITEC's CFP, in restaurants such as Rojo Loft and Artesano Bistro Verde in Honduras, as well as in L'Apéro 'restaurants. Clock and Le Créneau in France. He is fluent in Spanish, English, French and is currently starting to learn Portuguese. Her brand as a consulting chef, L’Atelier d’Angie, currently gives her the opportunity to be residing in Porto Alegre Brazil, where she is facilitating a gastronomic consultancy with direct application incorporating Mesoamerican culinary techniques, such as nixtamalization.