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Pedro Drudi currently serves as the Academic Resource Centre Coordinator at Le Cordon Bleu, where responsibilities include planning and coordinating gastronomy courses. At Universidade Anhembi Morumbi, Pedro has held the position of Professor since February 2013, supervising internships and complementary activities while producing teaching plans and pedagogical materials in various gastronomy subjects. Previous roles include teaching at Faculdade de Jaguariúna and experience in culinary positions at Bar Da Praia Restaurante, elBulli Foundation, Novotel Hotels, and Meliá Hotels International. Pedro's educational background includes a Doctorate in Hospitality from Universidade Anhembi Morumbi, a Master in Pasta from Accademia Niko Romito, and advanced culinary training from Le Cordon Bleu Paris, along with degrees in Food Engineering and Gastronomy.