mytravelingchef, a food and travel ADDICT

Vic Mancilla – Gonzalez,

He started his culinary studies at INAFORP, currently INADEH, while studying at the IINTERAMERICANA University of Panama.

He travels to the city of Fort Myers, FL, USA, where he starts his internship with the American Hospitality Academy and the Boykin Management Group, which opens the door for his studies with the American Hotel & Lodging Educational Institute as part of the Florida Restaurant & Loadging Association. He specializes in Gourmet Cooking and Catering at Ashworth University , Atlanta Georgia, as well In Pastry  with Wilton International School.

Official member of the American Culinary Federation, one of the most recognized associations in the world, at the moment having his ​​Management in Kitchen Certification and one more Culinary Degree with Escoffier School of Culinary Arts.

He is currently considered one of the Celebrity Destinations Chefs of the Cruise Line that he is working for, occupying the position of Executive Chef. Among its functions are being in charge of 21 kitchens, 12 restaurants and a brigade of 250 chefs, cooks and cleaners, in the preparation of more than 18 thousand meals a day, as well as being part of the Chef assigned to the 3 yachts of Celebrity Cruises, in the Galapagos Islands, Ecuador (2016 – 2017), and had the privilege to present that great menus in the famous Taste of London 2017.

Part of his extracurricular activities has been named Manager of the Year in the Celebrity Equinox 2014, Celebrity of the Moment in the Celebrity Constellation, Best Recipe Category Rib Chops of Le Quebecois Grain-Fed, Best Appetizer in the Taste of the Beach in Fort Myers Florida and the best Post in the same competition. Nominated to the Elaine McLaughlin Outstanding Hospitality Service Awards.

In his free time, apart from cooking, he is dedicated to visiting local markets in different cities of the world and giving basic cooking classes for people who want to learn about this beautiful art, as well as offering their free time to different associations that help Children with special needs and disabilities.

As mentioned in his last press interview for the Sea is and addition and traveling around the world show him how all of us are simply connected through food.

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