| MARTIG CONSULTING International Pastry Chef Consultant The specialist in first class Pastry, Chocolate & Sugar Work seminars |
| We are very happy and proud to announce the creation of this professional service available to hotels, hotels chains, cruise lines, culinary schools, hotel schools with culinary arts section. After many years of experience as Executive Pastry Chef in some of the World's largest hotels in Las Vegas, after several years as Corporate Pastry Chef for some of the best cruise lines and with 8 years of teaching credentials, Chef Denis P. Martig is happy to introduce MARTIG CONSULTING. The pastry field is changing; the tastes and trends are changing. MARTIG CONSULTING will introduce the latest techniques, new ideas and a great variety of items that are guaranteed to satisfy your most demanding guests or passengers. Chef Martig is well aware of the five stars hotels requirements and expectations for its guests, from room service amenities to personalized wishes. |
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| Overview Our services will consist, among other things, of no less than 16 individual and comprehensive seminars covering the pastry field widely and in a professional manner. The seminars can be given individually or a program consisting of several seminars can be organized to fit a client's needs. Of course, beside our seminars, we have a certain flexibility as to provide the best services for our clients. Depending on certain specific needs, we are open to suggestions and we will try to accommodate every request. For example, Chef Martig can design desserts cycles for cruise line at the Line's Corporate Office and then implement them on board ships. The main advantage of MARTIG CONSULTING is that Chef will come to your facility at your convenience; you won't have to send your employees to a far away pastry school. In fact, the school is coming to you! Thus no loss of production time will occur. Another advantage of this concept is that several Pastry Chefs from the same company can attend the seminars at the same time. The client can also invite Pastry Chefs from other companies and charge a fee; the number of participants will be restricted only by the size of the client's pastry kitchen or facility. |
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