Résumé Alejandra Feldman

My name is Alejandra Feldman, and I devote myself to the kitchen, almost, since I remember.

At present, and for already 18 years, I live in Madrid, Spain.

I was born in Buenos Aires, Argentina, I am of italo-Argentine origin. From very small I was interested by the recipes to cook.

With the time, I discovered, that it was meaning very much in my life, and that was producing an amazing sensation to me, to see that preparing rich recipes easy to cook, my friends were putting in me a different look, they were looking at me with DELIGHT eyes.

After the secondary school, I began to study industrial engineering. But skylight, the time would give me the account, it was not my profession. For it, after two years of arduous studies, I decided to leave everything, with big grief of my family, and to devote myself to be only a big CHEF with a wide recipes variety to cook.

I started by studying with the Swiss nuns, of Belgrano (a quarter of Buenos Aires), where a few privileged monjitas were teaching excellent recipes to cook and other pleasures of the house. Still today, they keep on teaching, in the same place and with the exquisite recipes to cook Germans, Hungarians, and Swisses.

The sister Bernarda now even does it for the television, and not only of Argentina, but also in that of Spain in the Channel He Cooks, and of this it does nothing more that 30 years, jajaja.

And they have said to me that also it comes to several televisions of America. After two years of learning along with them his secrets and his wonderful recipes to cook, going to take every day classes, I decided to put a catering service, and called it, “La Alejandra's House", since thus, if someone was asking from which there were these exquisite plates and recipes to cook, he might say: "They are of...: Alejandra's house!!. In year 1982 my first son was born...

And I kept on perfecting myself more and more in the field of the recipes to cook, since learning never ends, and did it with big professionals, as there are OTILIA KUSMIN, THE CAT DUMAS, DOLLI IRIGOYEN, MABEL GHIOTTO, VICTOR MOLINA and his brothers, all cooks of prestigious restaurants, as well as with the “restauranter ” Argentine FRANCIS MALLMAN (Specialist in recipes to cook with exotic meats, today with restaurant in Rocha (Uruguay). I realized freezing courses with GERDA KRISTELLER and MIRIAM BECKER, and others of Nutrition and Dietetics, as well as also of Food security (Pan-American Hotel of Buenos Aires).

A few years later, for my résumé, they offered me to work for the company BGH LITTTON AND MOULINEX. (Children Electrodomesticos), they selected Me so that in my kitchen workshop he was teaching that they were offering the persons who were buying his new microwave, and this was my initial, and more important recognition, since to I allowed to meet many persons.

To learn with them diverse recipes to cook, and also, to give several shows and presentations in different places of the Argentina. Until I was lucky to meet persons of the cadre of television where they offered me to take part of a program much known about recipes to cook that it was called, and it keeps on calling still today, THE MOST USEFUL.

There I remained together with my partner of BGH, the exceptional cook Manuel Aladro, like collaborator during more than 3 years, in addition to taking part in radio programs on questions and answers of the kitchens of microwave and of Freezing. Also I studied Gastronomy and Hotel trade in a school of the city of Buenos Aires, while it was taking care of my second daughter, who was very small in that one of that time.

From there, I had the occasion to come to live to Madrid, and have the big luck of belonging to a group businessman Argentino Italiano, where I increased my experience in the field of the restoration, opening a recipes restaurant to cook Italo-Argentina, 'PIZZA ZERO', a place much known in Argentina by his exclusive system of offering an economic plate as it is the PIZZA, in a luxurious place.

In this restaurant I remained for almost 9 years. In Spain, also take classes, in several kitchen schools with big professionals.

And as colophon in Gastronomy, which I love, I had another big challenge to this big career, to open a kitchen School and to teach of kitchen and the recipes to cook traditional, also with Thermomix, Microwave and Frozen.

The School and Shop of Exclusive Furniture of Kitchen, it is in the Mirasierra area, and his name is CLUBCOCINA, but due to my multiple activities, I am not any more there, and my new big CHALLENGE, it is to achieve that the persons who follow me, could know the pleasant sensation of COOKING WITH DELIGHT, of transmitting my secrets on the easy recipes of kitchen and the experience to do big plates, without losing too much time in the kitchen, or that they could turn in an excellent weekends Chef, leaving open-mouthed friends / experts and...: BEEN DELIGHTED!!