November’s Student of the Month is Angel Oidor, who is currently pursuing a degree in Cuisine to develop his catering business. His specialty is food carving, and we can assure you his productions are breathtaking. Angel also gives demonstrations to high school students and professionals. We are proud to count him as one of our students.
Name: Angel Oidor
Program: Culinary Arts Diploma
Hometown: San Juan del Rio, Mexico
- What is your favorite food?
Since I have been working in so many country clubs, hotels, and restaurants, I have become an International cuisine lover. Since I have been working with so many people, I have been learning about all different cultures and traditional dishes. It opened my view on world-wide traditional food by regions and countries, which is why it is very hard to decide what my favorite food is.
- Can you tell us your story?
My name is Angel Oidor, I am 45 years old, and I am from San Juan del Rio, a small city in the state of Queretaro in Mexico. I have been living in Conroe, Texas, since 1992. I am currently enrolled in the Elite Diplome de Cuisine Program, and I will graduate in 2015. My story begins when I first started working in a kitchen at the age of 15, I started washing dishes for one year in a hotel in Palm Dessert, California. With the enthusiasm of wanting to learn about the culinary arts, I worked hard to move up positions and to learn about proper food preparation. I first moved up to pantry where I prepared salads and desserts, and after some time I moved up to line cook. I decided to travel and visit different states, always working in restaurants and staying no more than 1 or 2 years in the same state. I worked in many different country clubs and hotels. To name a few, I have worked in Palm Valley CC in Palm Dessert California, Monterrey CC also in Palm Dessert California, Bent Water CC in Conroe TX, Hickory CC in North Carolina, Nor Cross CC in Atlanta, Pines Fores CC in Houston, North Gate CC also in Houston and many more. I have always enjoyed this marvelous career, obtaining all type of opportunities and experiences. I then started my own business providing catering services, in which my specialty is food carving. I also give demonstrations in high schools to Culinary Arts students.
- What was your inspiration that led you to wanting to become a chef?
I have been working in the field of culinary arts for many years, and that allowed me to discover all kinds of international cuisines and learn from great chefs from different countries. I understood the many opportunities that this career offers, and it motivates me to become a chef with great prestige.
- What did you do before culinary school?
I have been working on my own business providing catering services to all of the Houston area and surrounding cities. And at the same time, I have been trying to help my community by volunteering in high schools, churches and making fundraisers for different causes.
- Why did you choose CIL?
I found out about Culinary Institute LeNôtre by assisting food shows and seeing the students’ exhibitions that were being displayed there. It really motivated me to become part of Culinary Institute LeNôtre.
- Describe your classroom experience
Being in the classroom is something totally different from being in the workplace. I have been having a great experience in class and expanding my knowledge with all the information that this Institute is offering me. The instructors are very strict and dedicated at their profession of teaching the Culinary Arts. They motivate us to continue to like and respect this career.
- What is your current project?
My current project is expanding my own business in catering services and promoting Culinary Arts as a good opportunity by mentoring students in high schools.
- What would you like to do with your degree?
I want to build a company with great prestige backed by the Culinary Institute LeNôtre. I want to also continue my studies to become a great chef.
- Do you do anything besides cooking? Hobbies?
In my spare time I like to do Pyrography in wood and leather. I also enjoy spending quality time with my family.
- Would you like to share an anecdote or a recipe with us?
When I started working in a restaurant business I started off as a dish washer. The first chef I worked with was French, he encouraged me to learn to cook and he taught me that the kitchen is a career full of opportunities. That stayed with me throughout all of my jobs in a kitchen. It taught me to “Never be afraid to take your chances because the opportunities are very few in life”.