Portfolio · 2026
Elsa Calzadad'Andrea
Chef
"The kitchen is where technique and intuition meet to create something memorable."
01 — About
A passion for gastronomy
Born in Barcelona and trained across three continents, my cooking reflects the richness of growing up between cultures. I lived in Brazil through my adolescence, then in Canada and Argentina — experiences that shaped my palate and my view of the world.
I graduated from Le Cordon Bleu in São Paulo, where I built a solid foundation in classical French cuisine and international techniques. I work with precision, creativity, and particular attention to the presentation of every plate.
Starting in September I'll combine my culinary training with university studies in Nutrition, aiming for a more complete, integrated view of food and health.
02 — Creations
The art on the plate
03 — Skills
Technique and creativity
Mise en place
Rigorous workstation organization, ingredient preparation, and time management under service pressure.
Classical cuisine
Solid foundation in French and international techniques from Le Cordon Bleu: mother sauces, stocks, emulsions and more.
Presentation
Attention to detail in plating: visual composition, use of color, textures, and decorative elements that elevate every dish.
Teamwork
Experience in professional kitchen brigades with adaptability, clear communication, and efficient collaboration.
Creative vision
Multicultural inspiration translated into gastronomic proposals with a distinct identity, combining tradition and innovation.
Nutrition
In training to integrate nutritional knowledge into the kitchen and offer more conscious, healthful gastronomy.
04 — Education
A path of learning
Diploma in Advanced Cuisine
Le Cordon Bleu
Comprehensive training in classical French cuisine and international culinary techniques. Skills developed across professional cooking, plate presentation, work under pressure, and brigade de cuisine organization.
University Degree in Nutrition
Starts September 2026
University-level training designed to complement the culinary path with a scientific foundation in food, health, and nutrition — toward a more conscious, integrated kitchen.
05 — Languages
Spanish
Native
English
Fluent
Portuguese
Fluent
06 — Contact
Let's talk cuisine
Open to new opportunities, collaborations, and culinary projects.
Madrid · Spain