Asesoramiento Gastronómico
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RÉSUMÉ
Castro de Kusmin, Otilia
Name and trademark for the gastronomic specialty : Otilia Kusmin
Argentine passport Nr.  5.760.921

Industrial Relations Graduate from the Argentine Business University (UADE) and Qualified Accountant from the Buenos Aires Mallinckrodt School.  Member of the UADE’s Graduates Association

Member of Slow Food Network Local Coordinator and Argentine Delegate at "Terra Madre" in Turin, Italy since 2006.

Naturally inclined gastronome, self-taught and specialized in Europe and in the USA . Highlights: studies in Paris at the schools of Gaston Lenôtre, Ritz Escoffier, Cordon Bleu and La Varenne. Occupational stays with   Pierre Orsi at Lyon, Tarbourdiau at the Bristol Hotel in Paris, Juan Marí Arzak at San Sebastián, Moncho Vilas in Galicia, Spain. Hans Peter Soltermanns and Willy Graft in Switzerland. In the USA courses on specializations in the Culinary Institute of America in New York  and in Latin America, stays with Coco Pacheco in Santiago de Chile, Marisa Giulfo in Lima, Perú and Jean Paul Bondoux at Punta del Este, Uruguay.

Author of 16 books with plus 65.000 sold copies: Delicias de la Cocina Rusa (Russian Cookery Delicatessen), Publisher: Editorial Emecé, Postres para Golosos (Desserts for sweety tooth ) (awarded by  Amazon.com  as top seller in the specialty in Spanish language)  1000 Claves para los Amantes de la Cocina (1000  Tips  for Kitchen Lovers), Publisher: Editorial Atlántida; La Cocina Dulce (Sweet Cookery), Alta Cocina de Bajo Costo ( Hight cuisine by low cost) and La Nueva Cocina Dulce (New sweet Cookery), Publisher: Editorial Albatros.  Cocina Dulce (Sweet Cookery) – Ediciones Turísticas (Tourist Editions) and Guía de Cómo Organizar el Menú Familiar (A guide to Family Menu Organization) (Longseller) and  La Dieta Feliz (The Happy Diet).  (Hypercaloric cookery) All of them published in Argentina between 1990  and  2007. New book July 2006  COCINA SALADA (Salty Cookery) – Tourist Editions. «El Arte del Maridaje»  (between wines and foods) Nov. 2007, Gourmande Cookbook Award - Paris 2008. 2012, Editor and Co Author of the Latin American Cookbook Terra Madre Network. Slow Food Cook Book about Taste of Ark and Creole and Indiginous Taste. Also in 2014 Claves para Gestionar un restaurant exitoso (Keys to managing a successful restaurant), and Digital Re Edition of Postres para Golosos (Dessert for sweety thooth).
2017 Cook Book about Taste of Ark and Creole and Indiginous Taste (2nd edition).

Author of several journalistic notes about different specialties of gastronomy in graphic and TV media: about European regional cookery,  reports of trips and professional working techniques. 

Gastronomy consultant, working as adviser and teacher forming cooks for restaurants, hotels and industrial catering companies. Besides, cooperates in the development of gastronomy products, menus updating and the integral launching of premises.  Has been adviser of Supermarkets and is specialized in promotions, master classes and training of cooks in commercial haute cuisine for  restaurants,  fresh markets, carry out and  food courts.

As a teacher: Professor of the Gastronomy Planning subject at the National UNIVERSITY OF QUILMES IN THE VIRTUAL PROGRAM. And Menus Design professor to the Hotel Management career of the BELGRANO’S UNIVERSITY.

As a businesswoman, owning a gastronomy articles line: High temperature gloves and Pastry bags and a new «Glassholder» for guest    .

For further information visit  www.otiliakusmin.com.ar
Mail: asesora@otiliakusmin.com.ar
Office phone-fax : 54 11 45 47 08 88
Buenos Aires July  2006

GASTRONOMY PERSONNEL TRAINING AT YOUR OWN PREMISES

Menus or products line updating. Manufacture and training of new plates or "lifting" of the existing ones: optimizing quality, color, freshness and presentation with the same elements. Exact cooking points,  regenerating forms, dynamic setting capable of minuting preparations in a few minutes and with premade elements.

Easy and clear proposal, forwarding step-by-step recipes and with site demonstration, detailing the shrinkages and final yield, in order to determine well the product’s professional cost. 

  • Product Lines: cold and hot starters, gourmandes salads, traditional pasta and haute cuisine sauces, meat and fish. Argentine Barbecue.  Original desserts and cakes line to dispatch from the bar without blocking the kitchen’s areas. Traditional bakery. Vast photographic sampler to choose options within the Argentinean, Mediterranean or Fusion cuisine.

WORKS IN BUENOS AIRES, THE INTERIOR OF MY COUNTRY AND ABROAD

Training is investment, it is not an expense

Lic. Otilia Kusmin – Gastronomy teacher and adviserspecialist in training cooks for restaurants, coffe shops, bistrots, fresh markets, delivery, private and institutional catering. Continuous professional training in Europe and the USA, new gastronomy trends. Her presence in all courses is assured. Book in advance.

 

Copyright Otilia Kusmin 1999/2017