16/07/2020
Nathaline Gebrael: from Accountant in Lebanon to Chef of the American National Biathlon
A big change of life from Beirut to Italy in order to realize a dream and become a Chef
Nathaline Gebrael: from Accountant in Lebanon to Chef of the American National Biathlon
A big change of life from Beirut to Italy in order to realize a dream and become a Chef
The decision
Lebanese of origin (Beirut), graduated in Computer Science and with a Master in Economics, Nathaline has abandoned his job as Accountant in a renowned 5-star hotel to attend a cooking course in our Academy.
Her brother, for years Sous Chef of an Italian restaurant in Beirut and now Executive Chef at the 5-star hotel chain Seagull, where he has established himself for his international cuisine, had in fact transmitted her the love for Italian gastonomic culture and she was no longer sure to continue with the profession she carried out.
The decision
Lebanese of origin (Beirut), graduated in Computer Science and with a Master in Economics, Nathaline has abandoned his job as Accountant in a renowned 5-star hotel to attend a cooking course in our Academy.
Her brother, for years Sous Chef of an Italian restaurant in Beirut and now Executive Chef at the 5-star hotel chain Seagull, where he has established himself for his international cuisine, had in fact transmitted her the love for Italian gastonomic culture and she was no longer sure to continue with the profession she carried out.
The experience of the Internship
Nathaline has deepened fish cooking at Al Cicheto Restaurant in Padua and at Sant’Agnese Restaurant, besides he had en experience of intenship at the bistro Biofood specialized in healthy cuisine.
The possibility of meeting professionals in the sector has been fundamental for her professional and personal growth. For exmaple, our Chef Pierantonio Peron, who invited her to cook in his Osteria di Fuori Porta a dinner making Italian recipes combined with Lebanese traditions.
Moreover, Nathaline had the opportunity to take part in various events organized from the Academy and trade fairs.
The experience of the Internship
Nathaline has deepened fish cooking at Al Cicheto Restaurant in Padua and at Sant’Agnese Restaurant, besides he had en experience of intenship at the bistro Biofood specialized in healthy cuisine.
The possibility of meeting professionals in the sector has been fundamental for her professional and personal growth. For exmaple, our Chef Pierantonio Peron, who invited her to cook in his Osteria di Fuori Porta a dinner making Italian recipes combined with Lebanese traditions.
Moreover, Nathaline had the opportunity to take part in various events organized from the Academy and trade fairs.
Life after the Course
At the end of the Cooking Course Nathaline has continued to update her knowledge thanks to other courses at the our Academy and other institutions.
She has worked for two years as Executive Chef at Bistrot da Ignazio, in the central district of the city of Padua, and there she has learned how to express herself.
Since 2019, thanks to the experience gained and the advanced skills acquired, she has become official Chef of the American National Biathlon.
Life after the Course
At the end of the Cooking Course Nathaline has continued to update her knowledge thanks to other courses at the our Academy and other institutions.
She has worked for two years as Executive Chef at Bistrot da Ignazio, in the central district of the city of Padua, and there she has learned how to express herself.
Since 2019, thanks to the experience gained and the advanced skills acquired, she has become official Chef of the American National Biathlon.
What about your experience with Accademia?
“Academy’s teachers are professional and make their skills available with the students. I have learned their knowledge and techniques starting from oenology and cooking techniques. Academy for me was a real family that will always remain in my heart.“
What about your experience with Accademia?
“Academy’s teachers are professional and make their skills available with the students. I have learned their knowledge and techniques starting from oenology and cooking techniques. Academy for me was a real family that will always remain in my heart.“
