Intensive Kitchen   Training Manual (IKTM)

Western Cuisine

 An overview of culinary fundamentals in western cuisine, Outlining training sessions, covering areas  relevant to daily operations within the food preparation

and specific design for any F&B Company which is running or establishing a operation with future highly trained and motivated individuals.

I am a Hotel, Cruise, Airline Catering F&B Executive as well an Editor and Global Master-chef and running as a Senior Executive Director my Company BaYi-Shanghai - I am stationed and living in Antingzhen "The German City" / Shanghai - China. My interests range from design to photography plus naturally also strongly interested in the art of cooking/ coffee shop/pastry's and in all food-related stuff altogether