Mugurel Rusinac

Dear Sir,

My name is Mugur Rusinac, I am 21 years old, and I come from a small town in Suceava county. I grew up in a family where cultivation of vegetables and cereals was the main activity. At that age I did not really appreciate my parent’s work, but in time I understood it and started to appreciate it. It made me realize that you need patience and hard work to have quality output of your work.

The moment my mother got hired, I had to spend more time in the kitchen which triggered inside me a passion for the culinary field. Then I went to high school, and I chose to study a profile called “Tourism and Alimentation”, where I learned that the first step in a kitchen for a beginner is also to wash the dishes and it is not a shame, but a lesson.

When high school was over, I moved to Bucharest where I could work in a restaurant. Here, my Italian chef taught me how important are the ingredients and made me realize that my father was right when he used to say that each of the ingredients we use when cooking has its own life after being cooked if you also invest passion in it.

After one year, my Italian chef left, and I also took the next step and went to work in a fine dining restaurant. I started working on the veggie station as commis chef and then I progressed to the CDP position. While I was trying to find my place in the kitchen I moved to the meat station, moment when I understood that the most important thing in a kitchen is to be well organized. Lately I discovered that I also enjoy working on the pastry station, but no matter the station I work on, I always try my best and I like to make everything perfect.

If you are looking for stress resistance young cooks, who pay attention to details, love to work within a team and under pressure, then I would say that I am suitable for your project. I would also like to be accepted because I want to keep learning and improving my knowledge in the culinary field.

Yours sincerely,

Mugur Rusinac

• Created complete Kaiamo restaurant menu alongside executive chef.
• Managed 9 kitchen staff in restaurant with 50-seat capacity.
• Increased productivity by revamping workflow and restructuring line.