Ainhoa Oyanguren

Gastronomy, Sports & Travel

Connections

Projects

About me

Gastronomy & Culinary Arts Undergraduate. All I love is BREAD. Foodie, passionate about the good food. Vegetable, Grains & Protein. Freedom & Sports.

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Skills

  • Organised
  • Creative Flair
  • Critical Thinking
  • Motivation
  • Attentive
  • Adaptability
  • Efficient
  • Teamworking

Companies I’ve worked with

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  • S

    Swiss Water Decaffeinated Coffee Company, Inc.

    • A

      Artadi Alimentación S.L. - Okin

      • E

        El Horno de Babette

        • T

          The Loaf Bakery

          Work history

          Currently

          Mar 2018
          • Burnaby, Canada
          • Internship
          • Project development on Coffee Cupping Lab at Swiss Water. - Learning decaf coffee cupping. - Improve the scoring system for better understanding of decaffeination process impact to the cup results.

          2017

          Mar 2017 - Jun 2017
          • San Sebastián, Spain
          • Internship
          • Research and development of different projects on industrial bread. - Long fermentation procedure on industrial bread.

          2016

          Apr 2016 - Jun 2016
          • Madrid, Spain
          • Internship
          • Artisan Bakery

          2015

          May 2015 - Jun 2015
          • San Sebastián, Spain
          • Internship
          • Artisan Bakery

          Education

          Currently

          Undergraduate in Gastronomy and Culinary Arts

          Basque Culinary Center University

          Sep 2014
          • San Sebastián, Spain
          • Bread, Coffee & Wine.