{"id":27211,"date":"2018-01-09T18:03:08","date_gmt":"2018-01-10T00:03:08","guid":{"rendered":"https:\/\/cilenotrestg.wpengine.com\/brittney-gil-de-unas-practicas-en-francia-un-trabajo-en-alaska-y-ahora-en-houston\/"},"modified":"2023-01-31T12:52:56","modified_gmt":"2023-01-31T18:52:56","slug":"brittney-gil-de-unas-practicas-en-francia-un-trabajo-en-alaska-y-ahora-en-houston","status":"publish","type":"post","link":"https:\/\/culinaryinstitute.edu\/es\/brittney-gil-de-unas-practicas-en-francia-un-trabajo-en-alaska-y-ahora-en-houston\/","title":{"rendered":"Brittney Gil, de unas pr\u00e1cticas en Francia, un trabajo en Alaska y ahora en Houston"},"content":{"rendered":"

 <\/p>\n

Seg\u00fan sus estudios, \u00bfen qu\u00e9 se ha inspirado para seguir este camino?<\/strong><\/p>\n

Cuando iba a M\u00e9xico, mis amigos son de Ciudad de M\u00e9xico, as\u00ed que pude ver muchos tipos de comida que no ve\u00eda aqu\u00ed. Fue entonces cuando realmente empez\u00f3 a gustarme la cocina y volv\u00eda y no me sab\u00eda igual. Quiero aprender a hacerla, le preguntar\u00eda a mi mam\u00e1 que es una gran cocinera y a quien admiro.<\/p>\n

\u00bfEra el arte culinario su carrera original? \u00bfC\u00f3mo ha sido el viaje?<\/strong><\/p>\n

Primero me dedicaba a la contabilidad, algo completamente distinto, y luego pas\u00f3 algo. Fue entonces cuando decid\u00ed que hab\u00eda llegado el momento de ir a por lo que quer\u00eda. Lo disfruto. Me ha dado la oportunidad de viajar a lugares que nunca hubiera imaginado, como Francia y Alaska. Estar en la cocina es un poco duro, pero una vez que te pones a ello, te va a aportar mucho. Especialmente aqu\u00ed, puedes aprender t\u00e9cnicas realmente buenas y m\u00e1s tarde s\u00f3lo tienes que cambiar los ingredientes.<\/p>\n

Durante mi estancia en el CIL realic\u00e9 mis pr\u00e1cticas en Francia, en St Jean De Monts, en 2016. Me gust\u00f3 mucho salir al mercado y poder elegir los productos. La calidad de la comida fue otra de mis favoritas. Me gust\u00f3 mucho lo que pude comer, como el marisco, ya que es uno de mis favoritos. Tambi\u00e9n, baguettes o simplemente un croissants de chocolate, era muy diferente de aqu\u00ed, todo era muy fresco.<\/p>\n

Durante las pr\u00e1cticas he podido trabajar m\u00e1s en el salteado y, por supuesto, en el idioma, \u00a1es otra cultura! Despu\u00e9s de las pr\u00e1cticas volv\u00ed aqu\u00ed, termin\u00e9 y me licenci\u00e9 en diciembre. Recib\u00ed una llamada, uno de mis amigos me hab\u00eda recomendado para trabajar en Alaska. Fui y trabaj\u00e9 en un tren en movimiento, se puede ver la vista de todo. Pude ver mucho salm\u00f3n rojo, salchichas de reno, fue muy agradable, lo disfrut\u00e9. Era un lugar precioso, mucha naturaleza y agradable para salir y hacer senderismo.<\/p>\n

Ahora mismo, he vuelto y estoy trabajando en Alice Blue, un restaurante de los Heights. Acabo de volver, as\u00ed que s\u00f3lo llevo all\u00ed un par de meses. He vuelto y todav\u00eda est\u00e1 fr\u00edo, as\u00ed que eso es bueno.<\/p>\n

\u00bfQu\u00e9 les dir\u00eda a los estudiantes interesados en estudiar en el CIL o alg\u00fan consejo?<\/b><\/p>\n

Si realmente tienes pasi\u00f3n y realmente lo quieres, no siempre va a salir bien la primera vez, vas a meter la pata, pero si tienes un Chef aqu\u00ed para ayudarte a arreglar la receta y tener la motivaci\u00f3n, un mal d\u00eda no significa que el otro d\u00eda tenga que ser as\u00ed.<\/p>\n

Tienes muy buenos chefs para llevarte all\u00ed, presta atenci\u00f3n. Uno de mis chefs me hab\u00eda dicho que no me comparara con mis propios alumnos, sino con mis profesores, y yo siento que tienes que estar a su lado si de verdad quieres esto.<\/p>\n

\u00bfCu\u00e1les son sus objetivos futuros?<\/strong><\/p>\n

Me gustar\u00eda trabajar con uno de mis chefs favoritos, como M\u00e1ximo o Ren\u00e9, donde siento que lo he conseguido. S\u00e9 que a\u00fan tengo que adquirir m\u00e1s experiencia, porque la cocina lleva su tiempo, no es como si en dos o tres a\u00f1os fueras a aprenderlo todo, pero puedes sacar mucho de ella y hacerlo realidad, eso es lo que intento hacer.<\/p>\n","protected":false},"excerpt":{"rendered":"

  Seg\u00fan sus estudios, \u00bfen qu\u00e9 se ha inspirado para seguir este camino? Cuando iba a M\u00e9xico, mis amigos son de Ciudad de M\u00e9xico, as\u00ed que pude ver muchos tipos de comida que no ve\u00eda aqu\u00ed. Fue entonces cuando realmente empez\u00f3 a gustarme la cocina y volv\u00eda y no me sab\u00eda igual. Quiero aprender a […]<\/p>\n","protected":false},"author":11,"featured_media":26787,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"give_campaign_id":0},"categories":[52],"tags":[],"class_list":["post-27211","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-testimonios-de-antiguos-alumnos"],"acf":[],"yoast_head":"\nCulinary Institute Lenotre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culinaryinstitute.edu\/es\/brittney-gil-de-unas-practicas-en-francia-un-trabajo-en-alaska-y-ahora-en-houston\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Brittney Gil, de unas pr\u00e1cticas en Francia, un trabajo en Alaska y ahora en Houston | Culinary Institute Lenotre\" \/>\n<meta property=\"og:description\" content=\"  Seg\u00fan sus estudios, \u00bfen qu\u00e9 se ha inspirado para seguir este camino? 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