Lavinia Marino

WORK HISTORY

EDUCATION

SKILLS

ABOUT LAVINIA MARINO

Passionate about cooking since I was very young, I have an extensive experience of Regional and Italian cuisine in general. I mostly love the typical recipes of Sardinia and Puglia. My curiosity also led me to know some basic French and International cuisine. Perfectly able to work in a team, also made up of people of different nationalities, thanks to my good knowledge of the English language. By attending the Professional course “CHEF, 1ST LEVEL” and a lot of other cooking classes, I had the chance to make the dream of an entire life come true. Participating as an assistant of various Chef in EATALY Rome, supporting them in a practical way during the lesson, I could observe their work and their method of teaching, learning their secrets about the preparations, the recipes, the creation of a balanced menu, the relationship with suppliers, the cost containment and the food cost in general. Working for two years as a Sous Chef in the well known restaurant in Rome called Spirito DiVino, I had to assist the Executive Chef in every aspect of daily restaurant operations, including food/supply ordering and inventory control. My tasks were to prepare main dishes, sauces, appetizers, side dishes and desserts. Participating in the pre-opening of the restaurant Mamma Roma, I had the chance to practice my skills of organization, creation of a kitchen brigade and drafting a proper and appeal-ing menu. Special care is to me always been passionately dedicated to quality, research and proper use of raw materials. The use of modern cooking techniques completes the training I faced during these years. I have an excellent knowledge of Vegan, Vegetarian, Raw Food and Gluten-Free Cuisine. Accustomed to work under pressure. HACCP Certicate. Computer literate. Available to relocate. I have a clean driving licence. References available upon request. Member of Slow Food Italy (Terra Madre network).