Daniel ponce
Chef
Chef Corporativo
Daniel Ponce es un Chef ecuatoriano con una gran trayectoria, que, gracias a su vinculación con distintas ramas de la actividad gastronómica, ha desarrollado una gran expertise en toda la cadena de valor de esta hermosa actividad.
Así, lo hemos visto en la academia, restaurantes, catering, hotelería y hoy en día en la cocina industrial, es decir catering a gran escala, a esto se refiere justamente su título de Chef Corporativo.
Conozcamos más sobre él, en esta corta entrevista.
Guido, how long have you been a gastronomy professional?
I have been a professional gastronome for 22 years, in fact, I belong to the first class of gastronomy graduates from UTE University. Although I come from another profession, I have a degree in Business Administration, it has been gastronomy that has filled my soul.
These two careers have turned out to be a great complement to my professional training, since, in fact, the two complement each other in all businesses that have to do with gastronomy. I am passionate about cooking, it fills my soul and it is what I have chosen for the rest of my life, but precisely during this development I have been able to realize that more and more manager chefs are needed, who know how to manage resources, make the business viable as such. , and that it is sustainable over time.
The combination of Business Administration and gastronomy has allowed me to offer my services as a professional in the area of gastronomic advisor for setting up all types of businesses within this industry.
Chef, what are your functions within the UTE?
I have been teaching the gastronomy degree for around 2 and a half years, I have been director of internships and connection, director of the degree and due to my own time demands, I have returned to the rank of teacher.
Guido, how long have you been a gastronomy professional?
I have been a professional gastronome for 22 years, in fact, I belong to the first class of gastronomy graduates from UTE University. Although I come from another profession, I have a degree in Business Administration, it has been gastronomy that has filled my soul.
These two careers have turned out to be a great complement to my professional training, since, in fact, the two complement each other in all businesses that have to do with gastronomy. I am passionate about cooking, it fills my soul and it is what I have chosen for the rest of my life, but precisely during this development I have been able to realize that more and more manager chefs are needed, who know how to manage resources, make the business viable as such. , and that it is sustainable over time.
The combination of Business Administration and gastronomy has allowed me to offer my services as a professional in the area of gastronomic advisor for setting up all types of businesses within this industry.
Chef, what are your functions within the UTE?
I have been teaching the gastronomy degree for around 2 and a half years, I have been director of internships and connection, director of the degree and due to my own time demands, I have returned to the rank of teacher.
Guido, how long have you been a gastronomy professional?
I have been a professional gastronome for 22 years, in fact, I belong to the first class of gastronomy graduates from UTE University. Although I come from another profession, I have a degree in Business Administration, it has been gastronomy that has filled my soul.
These two careers have turned out to be a great complement to my professional training, since, in fact, the two complement each other in all businesses that have to do with gastronomy. I am passionate about cooking, it fills my soul and it is what I have chosen for the rest of my life, but precisely during this development I have been able to realize that more and more manager chefs are needed, who know how to manage resources, make the business viable as such. , and that it is sustainable over time.
The combination of Business Administration and gastronomy has allowed me to offer my services as a professional in the area of gastronomic advisor for setting up all types of businesses within this industry.
Chef, what are your functions within the UTE?
I have been teaching the gastronomy degree for around 2 and a half years, I have been director of internships and connection, director of the degree and due to my own time demands, I have returned to the rank of teacher.
