I’m a 43 year old pastry chef from Denmark with 11 years of five star hotel Asian expat experience as Pastry Chef.I am proficient in all areas of Pastry kitchen, chocolate, bakery, breakfast, banquet, a-la-carte and weddings. Quality breakfast & buffet breads, bakery & pastry are a specialty, and I have proven expertise in rapidly turning local standard hotel pastry operations into international standardMy passion, interest and expertise lies in artisan bread-making.For the last decade I have studied, worked and lived traditional European bread making techniques. Classic sourdoughs, natural artisan products using no yeasts, sugars, additives.Since coming to Asia I have been involved with four successful, major re-positioning projects in hotels & resorts where I trained and re-organized local hotel brigades to produce international standard of breads and pastries in a short time frame.I’m looking to join a group with a quality focus, where I can train and develop local teams to a corporate standard of excellenceSpecialties: Training, pre opening, artisan sourdough breads,