Name: Javier Becerra
Hometown: Mexico City
Current city: Houston
Course of study: AAS Degree in Culinary Arts and Diploma in Pastry
Graduation: July 2015
- Javier, tell us about your story!
In my family, every member is a lawyer. I have always enjoyed cooking but I decided to follow the family path. I graduated and worked during 5 years as a lawyer. Then I decided to do a masters degree in New York. When I was about to leave, something told me to fulfill my passion. I decided to become a chef. As my family moved to Houston because of my father delegation, I looked around the cooking college and discovered Culinary Institute LeNôtre. I visited the college, and I immediately liked it. So I did a AAS Degree in Culinary Arts and then a Pastry Arts Diplona. Today I work at BCN restaurant in Houston as a chef.
- What inspired you to become a chef?
I have always enjoyed cooking for special events like birthdays, or preparing diners for friends. Furthermore, my grandma cooked very well and I think this has had a significant impact on my future choices.
- How would you describe the impact of your courses at CIL on your daily life?
I use all the basics of cuisine I learned at Culinary Institute LeNôtre every day. For example, Chef Christelle taught me how to bake bread : every day I use the recipe she taught me adapting it to the Spanish cuisine specialty of BCN restaurant.
- Any memorable moments as a student?
Yes! Making tortillas with Chef Sebastien, soufflé secret recipe with Chef Jean, bread with Chef Christelle…
- Do you have any projects in mind or in action?
For the moment, BCN is growing and there is a lot to do! Maybe later I will open my own place…
- Outside of CIL, what do you like to do on your personal time?
I like playing golf, cycling. I attended the MS 150 ride!
- Any words of wisdom to students?
Never stop learning, follow your dreams and chose something you really like to work in!
Javier at Allison Cook’s Houston 100 Beast Restaurant Event. Javier is preparing jamon iberico de bellota.
Javier with Chef Luis Roger and Gabriel Reyes at Truffle Chef Challenge