1. With his experience in Mexico City, Queretaro, and Montreal, Chef Adrian has had to alternate between stoves and computers, since both are now also a culinary management resource tool. His most recent project opened in a few days ago here in Puerto Vallarta. It is the Franco-Mexican Culinary Institute, where he is ready to prepare his finest dish: prestigious chefs with solid values and discipline.
2. On his return from Canada, Adrian met the chef Regis Lacombe, who invited him to work at the Mayan Palace hotel, where, for a couple of years, he took over the Green Break restaurant kitchen, until he decided to collaborate in opening a cooking school. "Chef Regis told me about the project, so I visited the facilities in Mexico City and I loved the work model, the values, discipline, and philosophy of a school that does not forget a personal development in this occupation that sometimes only considers the results on the table."
3. Chef Hoeck explained that high school training is not considered to make a chef. He says that the Institute courses and diplomas are designed to form and create the best chefs in the city. "We are nurturing personal values so our trainees will be able to develop their talents and abilities in any position any restaurant."
4. In addition, Adrian sets aside equal time and attention for his pizzeria and to share with us the latest in culinary developments in the city; as he will during the next Gourmet Festival, in which he has already taken part more than once.
5. Adrian offers an invitation to all those interested in the courses and diplomas offered by this new institution, which is called to be a benchmark in maintaining the high quality cuisine enjoyed Puerto Vallarta.
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