| MARTIG CONSULTING International Pastry Chef Consultant The specialist in first class Pastry, Chocolate & Sugar Work seminars |
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| AT THE CALIFORNIA CULINARY ACADEMY SAN FRANCISCO, CA -USA |
| 1977 to 1978 1980 to 1983 1992 to 1993 PASTRY CHEF/INSTRUCTOR CALIFORNIA CULINARY ACADEMY/ SAN FRANCISCO, CA - USA Involved with the initial conception of the courses. Created the initial pastry program and curriculum of the Academy before the actual opening. Opening and teaching the pastry class offering fundamentals and basic training. Intermediate programs, and finally the advanced class. Covering pastries – cakes – cookies – chocolate candies – plated desserts. Show pieces in pastillage, nougat, poured sugar etc. Acting as judge for the examinations. *** 1997 to 2000 PASTRY CHEF/INSTRUCTOR DEAN OF THE PASTRY/BAKERY DEPARTMENT INSTITUTO CULINARIO DE MÉXICO/PUEBLA, PUE - MÉXICO Presenting and organizing a new concept for this almost new School. Introducing pastry curriculum, from basic to advanced classes. Member of the Academic board and Dean of the Pastry/Bakery department. Teaching all levels and introducing new purchasing procedures for the School. Representing the School at Conventions in Chile, Peru and performing demonstrations in Cuba. Pastry judge for an Inter-collegial culinary competition at Mexico City. *** |
| During all the years of my professional activity, I have been teaching young pastry-cooks and professionals alike. As Executive Pastry Chef and responsible of the production, a certain amount of teaching is always involved. Certainly lots of demonstrations. |
TEACHING EXPERIENCE
