Le Cordon Bleu
Miguel Andrade is an experienced culinary professional currently serving as Chef De Cuisine at Kabooki Sushi since January 2016. Previously, Miguel held positions as a Chef Instructor at Le Cordon Bleu and as a Line Chef at Kabooki Sushi from June to November 2015. Prior experience includes roles as Cook 1 at Disney Grand Floridian Resort and Spa and Cook 2 Learning Coach at The Ritz-Carlton Hotel Company from November 2012 to October 2014. Miguel holds a degree in Hotels and Restaurants Administration from Universidad de Puerto Rico en Carolina and an Associate Degree in Culinary Arts from Universidad Del Este.
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Le Cordon Bleu
Le Cordon Bleu is a world-renowned network of educational institutions dedicated to providing the highest level of culinary and hospitality instruction through world class programs. Le Cordon Bleu continues to evolve by combining innovation and creativity with tradition through the establishment of Bachelor's and Master's degrees in business that focus on the demands of a growing international hospitality industry. Through our international faculty of Teaching Chefs and industry professionals, Le Cordon Bleu applies its distinctive teaching methodology where students gain experience through hands-on learning. Le Cordon Bleu is considered to be the guardian of French culinary technique through its culinary programs that continue to preserve and pass on the mastery and appreciation of the culinary arts that have been the cornerstone of French gastronomy for over 500 years.