Regina Domínguez Echeverríais
Regina Domínguez Echeverríais
Regina Domínguez Echeverríais one career switcher! This Mexican national studied Industrial Design in Mexico City, her home country, prior to enrolling in FERRANDI Paris. Following her husband who was enrolled in a business school, Regina thought France would be the ideal place to rekindle her love of food and bread in particular.
She knocked on the doors of several bakeries asking them if they needed an apprentice. She was willing to learn and help for free but all turned down her help, arguing that they wanted a trained apprentice. One kind baker advised her to consider a formal training in a culinary arts school and so Regina’s search for a school began.
She considered a few and felt most at home at FERRANDI. “I felt welcome at FERRANDI”, she shares. She enrolled in the Intensive Professional Program in Bread Baking in January 2018 and embarked on a comprehensive program.
On his words:
Key Takeaways from FERRANDI Paris
My education at FERRANDI Paris went beyond learning to cook. I learned how to become a chef. More specifically, they taught me how to properly present myself, to nurture my own creativity, and how to act professionally. I left FERRANDI Paris feeling prepared to further my career in cuisine.
Internship Experience
My internship was for the Alléno Group at le 1947 and Allénotheque. I was lucky to have two very different experiences.
Le 1947 is a 3 star Michelin restaurant in Courchevel. We would serve on average 20 guests a night with a kitchen team of around 7 to 10 people. It was incredible to be able to put so much thought and time into each dish that we presented. My biggest take away from le 1947 was learning nuanced techniques and creating dishes at the highest level of fine dining cuisine.
Allénotheque is a high-end modern bistro located in Paris. My first day there, the person who was supposed to train me walked out right before service and never came back. I will never forget standing on the line alone and hearing the sous-chef calling for one of the dishes only to realize that it was just me there. He very kindly came over to demonstrate the plating for the dish and said “I’ll make one, you make the rest.” From that day forward, I worked that station until eventually moving up to the garnish station. We served a much higher volume of people in a more intense and fast-paced style of service. I really appreciated this internship because they treated me more like an employee than an intern. They taught me how to run a station and to produce quality dishes under pressure.
What Do I Miss Most
I will always miss living in Paris. There is so much beauty in the architecture, the culture, and of course, the food. Living there, I felt so inspired to be the best chef I could be. I hope to visit again soon.
What do I do Today
Currently I am the sous chef at Mon Ami Gabi in Chicago IL. It is a classic French bistro that is heavily influenced by the food and ambiance of traditional bistros in Paris. It is the perfect blend of fine dining and accessible cuisine. My role is focused on managing my team and supporting the business side of the restaurant.
Using the Skills I Have Learned
I attribute a lot of my leadership skill and professionalism to my education at FERRANDI Paris. I learned to help others and manage a team through mutual respect. Today, I put this into practice and every day I strive to motivate my team by working alongside them. When push comes to shove, I want them to know that I am there for them and that I am willing to work just as hard as they do. I am incredibly thankful for this team and everything that they do. I look forward to what we can achieve in the years to come.