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Marcelo Contreras began his journey to the gastronomic industry, shortly after high school in 1990. He received his associates degree from Le Cordon Bleu College of Culinary Arts, in Miami, with a special interest in French cuisine.
His first taste of the fast-paced culinary world began at Benihana, Ft. Lauderdale, a teppanyaki fare establishment. There, he quickly learned the art of fresh ingredients, multi-tasking, guest customer service, and talking in front of crowds.
Wanting to expand his knowledge, and try other avenues of cooking and cuisine, led Chef Marcelo to Grand Lux Café in Aventura, La Galou in Bal Harbour, and Chops Lobster Bar in Boca Raton. At these restaurants, and eateries he experienced being a line and pastry cook.
After working for the restaurant and fine dining industry most of his life, Marcelo wanted more of a challenge and went the path of resort hotels. He found himself as Banquet Chef at the Sheraton Ft. Lauderdale Airport Hotel in Dania Beach, where he enjoyed, and strived for 10 years.
Since becoming proficient in so many illustrious, and different types of food, and food preparation, during his career path, Marcelo felt the desire to once again try something new, and was presented with a great opportunity to join Publix Aprons Cooking School, where he can teach, show, and share his passion and understanding of food with others.
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