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