Did my first on the
job learning from Perho in Enrico Crippa 3 Michelin star restaurant.
Worked first 3 months in the ”lisuke” on the hot side. Last month on the cold side in the Amuse station. Unique working experience in one of the worlds top restaurants.
Worked first 3 months in the ”lisuke” on the hot side. Last month on the cold side in the Amuse station. Unique working experience in one of the worlds top restaurants.
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| Some of Duomo Crew (Dario, Alessio, Donato, Enrico, Jouffrey) #fromalbawithlove |
Worked in the two month Pop-Up restaurant project of Toni Toivanen and Eric Räty in the hot side, on the frying station. Was in charge of the meats, fishes & sauces.
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| Anjou pigeon & fried pike pearch |
My own project, Ruoto Catering, was launched february 2013 with co-partner Bo Reuter. Now operating for the second year, I'm starting to understand entrepreneurship skills & the hard work about having an own business. We've catered from small home dinners to big conferences up to 6000 people. Some of the customers: Aalto University, Helsingin kaupunki,MTV3, Blue Media, StartUp Sauna, Loreal, Sugar Helsinki etc.
