MARTIG CONSULTING
International Pastry Chef Consultant
The specialist in first class Pastry, Chocolate  & Sugar Work seminars
1983 to 1984
CORP. PASTRY CHEF
ROYAL VIKING LINE/ SAN FRANCISCO, CA - USA
Five stars Cruise Line.
Very demanding passengers.
Running the Pastry and Bakery Operations on board luxury liners: ROYAL VIKING
STAR, SKY AND SEA.
Establishing new desserts cycles in the Corporate Office and implementing on board
the ships.
Establishing consumption forecast for food purchasing.
Supervising USPH regulations.
Extensive World wide traveling during that time.
***
1990
EXEC. PASTRY CHEF
CRYSTAL HARMONY/LOS ANGELES, CA - USA
Inaugural season of this superlative six stars ship.
Involved in pre-opening desserts cycles planning, consumption forecast in the
Corporate Office in Los Angeles.
Spent one month on construction location in Nagasaki Japan to receive all material
and equipment.
Checking of all machines and ovens and formation of the initial pastry Crew.
Visiting most Japanese ports, large Cocktail parties as introduction of the ship to
travel agents.
Same in California
***
1992
GUEST PASTRY CHEF
CRYSTAL HARMONY/
LOS ANGELES, CA - USA
Invited as supernumerary Pastry Chef
to perform pastry demonstrations
for
the passengers
on board this great ship.
***
1993 to 1995
CORP. PASTRY CHEF
WORLD WIDE CATERING/MIAMI, FL - USA
Running the Pastry and Bakery Operations
for 10 Cruise Ships.
Establishing new desserts cycles
in the Corporate Office in Miami.
Implementing new dessert cycles
on board the ships.
Supervising the quality.
Teaching the Crew.
Making show pieces for
the buffets.
Introducing new ingredients
for new desserts.
Keeping track of the personal.
Supervising USPH regulations.
***
2003
PASTRY CONSULTANT
SILVERSEA CRUISES/FORT LAUDERDALE, FL - USA
Six stars Cruise Line.
Visited three beautiful ships, SC WHISPER, SC WIND, SC  CLOUD.
Evaluation of the Pastry & Bakery Operations.
Establishing a new desserts cycle for the Main Restaurant.
Improving the daily buffets and the breakfast items.
Performing pastry demonstration for the passengers.
Reporting directly to the Director of Food & Beverage Operations.
***
CRUISE LINE EXPERIENCE