John Dorey: Internacional Recipes Book (International Recipes Book)

About me
In 2012 I arrived in Ireland and began working as a Kitchen Porter and later worked in an Irish restaurant for some months. Having met my girlfriend, I embarked on a journey to Thailand with her in January and started the second part of my project. My idea was to improve my culinary techniques as a chef in order to return to Brazil in a stronger position.
I had the privilege of undertaking a nine -month course in one of the most prestigious international networks of French cuisine; “Le Cordon Bleu”. Currently I am completing the “Advanced cuisine course” at this cooking school and I intend to continue my cooking journey.
As I always liked to cook, I became interested in a course in gastronomy at “Senac of Juiz de Fora”, Minas Gerais and decided to take this course. Later I worked in a local restaurant, and rose to a role in management, helping to increase the clientele base.
Later I discovered a refined bistro called “Assunta” in Minas Gerais and cooked as a chef de parti. In this place I became sure of what I wanted for my life. Learning an important chef’s culinary art at that time aroused my desire to live abroad; to learn English and improve my culinary techniques.