Raina Talukder

Raina Talukder

Chef at PataPinsa
Lives in Italy
over 6 months ago

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Experience

  • Chef

    PataPinsa - Rome, Italy

    F&B kitchen
    May 2018 - November 2018 · 7 months

    PataPinsa is a fast food gourmet restaurant, specializing in cured meat products from Spain. The jamon iberico, chorizo and lomo from the hertitage black breed of Spain takes center stage here, as they are sliced by hand and served with a wide variety of pinsas, a typical Roman plate, more on the likes of focaccia. My responsibilities included everything from prepping to full kitchen service and wrapping up after.

  • Food and Beverage Intern

    Tenuta Di Spannochhia - Pisa, Italy

    F&B other
    November 2017 - February 2018 · 4 months

    Tenuta Di Spannocchia is an agriturismo in the heart of Italy, heavily vested in organic farming and reviving the heritage breed of Cinta Senese pigs, raising them to produce traditional Tuscan cured meat products, all crafted artisanally. The internship included responsibility for all operations, such as gardening, olive harvesting, lumber, maintenance, wine bottling, etc. and also cooking for large groups of people, with a little bit of service and hospitality.

  • Marketing Intern

    Genuine Education Network - Yamagata, Japan

    Administration & General
    August 2017 - August 2017 · 1 month

    Genuine Education Network is focused on bridging the gap between Japan, particularly Tsuruoka, the Unesco Creative City of Gastronomy and the world. The internship was focused on learning about Japanese cuisine and culture, their techniques and stories, visiting temples and enjoying shojin ryori (temple meals) in their full significance, meeting producers and see their products being made – pickles, sake, fugunoko (blowfish ovaries), ishiri (squid sauce) to only name a few.

  • Content Manager

    Times of India - New Delhi, India

    Communication
    March 2016 - July 2016 · 6 months

    TimesCity is the lifestyle section of one of India’s leading newspaper and media enterprises, The Times Of India. The responsibilities as a Content Writer included writing articles as well as uploading them on the digital lifestyle portal of the organization. Constant updates of all events in three cities in India and even attending certain events to report them were also part of the job description. The content included all streams of lifestyle, ranging from food, art, music, performances and any new launches in the city.

  • Content Editor

    Hubert Burda Media - Gurugram, India

    Communication
    August 2014 - July 2015 · 12 months

    Contributing articles to multiple magazines of the company, ranging from lifestyle, beauty, travel, wellness and luxury was the primary responsibility. Conducting interviews of various personalities, oversee shoots, attend events to report and represent the company, alongside reviews of spas and hotels were other aspects of the job. Editing and proof reading articles and epsons, working on magazine layouts and coordinating with freelancers, Transcribing interviews from video and audio files were the other responsibilities.

  • Content Editor

    Limeroad - Gurugram, India

    Retail
    September 2013 - July 2014 · 11 months

    Working with products to create content for them available on the website, which ranged from apparels, accessories to home decor. The blog content too was a later addition. Uploading the articles on the website, alongside SEO and other details for the fashion and lifestyle blog was also a key element of her work.

Education

  • Masters in Gastronomy: Food In the World

    University of Gastronomic Sciences - Pollenzo, Italy

    September 2016 - September 2017

    I graduated with a master degree in gastronomy from the University of Gastronomic Sciences, Pollenzo, the slow food university in Italy, where I studied about everything, right from the history of food, globalization, socialization, global food cultures, sustainability to tasting cheeses, wines, cured meat and more. I also spent 40 days in Japan for my internship with Genuine Education Network, mostly in Tsuruoka, the UNESCO gastronomic city, and met various producers and learnt about diverse facets of Japanese gastronomy. My month in Japan was dedicated to not only diverse gastronomic elements, but laid special emphasis on all sorts of fermented fish, especially in Ishikawa and Tsuruoka. I did my final thesis on the importance of indigenous communities and compared the differences and similarities of consuming fermented fish between Japan and the Chakmas, an indigenous community from the Chittagong hill tracts in Bangladesh. I also visited various regions of Italy, Basque country in Spain and Thailand for academic study of their gastronomy

  • Masters In English Literature

    University of Calcutta - Kolkata, India

    September 2011 - July 2013

  • Bachelors in English Literature

    University of Calcutta - Kolkata, India

    July 2008 - April 2013

Languages

  • English
    Native or fluent
    100%
  • Hindi
    Native or fluent
    100%
  • Bengali
    Native or fluent
    100%
  • Nepali
    Native or fluent
    100%
  • Italian
    Professional working
    60%

Other

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