Nour

CV

Curriculum vitae

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Nour Istanbooly

Culinary student · Orange County School of the Arts

Santa Ana, California

Profile

Culinary student at Orange County School of the Arts, training toward Ferrandi Paris. The kitchen is the work: heat, timing, mise en place, and the repetition that turns a recipe into instinct. Independent practice in pasta, fish, roasted meats, and pastry. French culinary training at the source is the next kitchen.

Education

  1. Expected 2027

    Culinary Arts Conservatory

    Orange County School of the ArtsSanta Ana, California

    • Professional kitchen training: stocks, sauces, proteins, pastry, and service.
    • Daily production under instruction — mise en place, station work, and plating.

  2. Intended

    Professional culinary program

    Ferrandi ParisParis, France

    • École supérieure de gastronomie. French technique as a craft, earned at the source.

Kitchen

  1. 2024 — Present

    Culinary student

    OCSA production kitchenSanta Ana, California

    • Prep, cook, and plate for school service: chicken, rice, vegetables, and composed plates.
    • Hold station timing under a heat lamp — tickets, garnish, and pass.
    • Fabricate fish and break down proteins as assigned.

  2. Ongoing

    Independent kitchen practice

    Personal kitchenOrange County, California

    • Fresh pasta: dough, roll, cut, and cook to order.
    • Whole-fish handling, pan-seared meats, roasted duck, and vegetable garnish.
    • Pastry: cookies and doughs by metric weight, not volume.

Technique

Cuisine
Mise en place · Knife work · Fish fabrication · Pan-searing · Roasting · Fresh pasta · Plating
Pastry
Metric scaling · Cookie doughs · Browning butter

Languages

English
Native
French
In progress — targeting A2

Certificates

  • California Food Handler Card — replace with number and date
  • ServSafe Food Handler — replace if certified

Athletics

  • Strength training — daily discipline, same standard as the kitchen.
  • Running — endurance work outside service.