Eduardo Tonatiuh Jimenez Cortes

Executive Pastry Chef

Chef Eduardo is with CAI since the beginning. He is a Pastry Chef Instructor.

“The way CAI teaches the students and prepare them to the future, to the real life is the most exciting part of CAI”

Career: Working in Oman was very luxury way of working, and was very exciting to share the knowledge and have a return with the good sensation and good atmosphere with the team work. I also have participated in enormous culinary competitions and visited a lot of countries with working purposes. For example, in Bulgaria, at CAI, I am helping in maintaining good contacts between CAI students and Michelin Star Restaurants in the Spanish market such as Arzak Restaurant. I am a graduate of Le Cordon Bleu (grand diploma). Currently, I am working at Basque Culinary Center (one of the most recognized and exciting culinary schools in the world).

Achievements: The best achievement of mine is to make people happy :), to spread my knowledge and see people happy in the end, and see them years after working in the good restaurants and doing what they dreamed about.

Hobbies & free time: Working, cooking, eating. Good company!

The future of CAI: I see very big perspective from the students working abroad, like I saw some of them working in Spain with very good knowledge, by having good basics and well prepared. Currently, I keep in touch with some of them.

The culinary education in 50 years: I think it will be harder, more techniques will come in the future and new ways of teaching of courses will develop based only in knowledge and also in the feelings, like CAI does, because CAI is sharing the feelings.

In the end, I would like to share an advice to CAI students. You need to work very hard, to be proud of what you do, to test and try as many things as possible for getting more library of flavors in your minds, to explore new ways of cooking.