Background of Talented Lake Tahoe Chef of French Bistro and Gourmet Bakery

Lake Tahoe Wedding Cakes, Pastries, Catering, Events, Bistro and Cafe

Learn about the owner and chef of Lorraine French Bistro and Gourmet Bakery in South Lake Tahoe

South Lake Tahoe French Bistro and Bakery

History of Lorraine

About the Chef

CHRISTIAN PODSIADLO

EDUCATION

CERTIFICAT: Brevet de Compangnon [ in France ]
CERTIFICAT: C.A.P. Pastry Master [ in France ]

COBA CULINARY SCHOOL, Basel Switzerland, Master Chef: Jules Perlia

AWARDS

ANNUAL CULINARY SHOW, Montreal, Quebec, Canada, 1976
Three silver medals and one bronze medal

MASTER CHEFS CULINARY CONVENTION, Calgary, Alberta, Canada, 1978
Two gold medals, one silver and one bronze medal

LANGUAGES

Fluent in French and English; Semi-fluent in German

EXPERIENCE
1971 to 1974	VARIOUS PASTRY HOUSES Alsace-Lorraine, France
APPRENTICE TO PASTRY CHEFS Received on-the-job training in pastry and bakery skills from master French Chefs. Also trained in cost evaluation, quality control, productivity enhancements, new product creativity, and marketing skills. Specialized in perfecting chocolate candy techniques and the creation of holiday specialties.
1974 to 1976	LEN VEIN BAKERY AND PASTRY SHOP Luxembourg, Luxembourg
PASTRY CHEF Responsible for the production of a broad line of bread and pastry products, and specialty candy. Participated in the development and marketing of new culinary items, and in researching and developing improvements in the preservation of pastry goods.
1976 to 1977	FOUR SEASONS HOTEL Montreal, Quebec, Canada
ASSISTANT TO EXECUTIF PASTRY CHEF Assisted in the supervision of the planning and production of all pastry goods consumed in the banquet rooms and restaurants of major hotel complex. Participated in the coordination of the hotel's Gala Grand opening events, which coincided with the 1976 Summer Olympic Games. Hotel hosted an extravaganza for Olympic officials and guests, which featured a showcase of items from the pastry kitchen. Staff of eight pastry chefs. Youngest executive in the hospitality industry.
1977 to 1979	BANFF SPRINGS HOTEL Banff, Alberta, Canada
CHEF EXECUTIF, PASTRY DEPARTMENT Managed the pastry production for all banquets and five different restaurants within the resort. Coordinated the planning and production of pastries and desserts for a number of major conventions hosted by the hotel management. Responsible for six pastry chefs.
1979 to 1981	PATISSERIE AU PETIT FOUR Cranbrook, British Columbia, Canada
HEAD BAKERY CHEF AND CO-OWNER Responsible for the production of all pastries, breads and candies in a high quality French Bakery and Tea Room. Also developed an outside catering service that specialized in providing gourmet products for use at private parties and in local restaurants. Participated in all other aspects of enterprise management.
1981 to 1984	SAFEWAY CORPORATION, CANADA Vancouver, British Columbia, Canada
HEAD CHEF, BAKERY DEPARTMENT Responsible for the planning and production of all bakery products in a high volume, retail environment of a major grocery chain. Daily production consisted of a broad line of bread products, pastries (viennoiserie), cookies and specialty items, such as decorated cakes and holiday specials. Improved the quality and variety of products, and cost effectiveness of this department during my managerial tenure. Also involved in the training of assistants, and the control of raw and finished inventory items.
1984 to 1989	PATISSERIE MAXWELL Rolling Hills Estates, California
HEAD CHEF AND CO-OWNER Created a quality-oriented French restaurant and bakery with a comfortable French provincial ambiance. Responsible for bakery product line design and creation, which included many unique French pastries, breads, seasonal fresh fruit tarts, and holiday specialties (such as Bouche de Noel, Chocolate Truffles and flourless cakes). In addition, developed a complete Breakfast and Luncheon menu which contained an array of standard selections and creative daily specials made from fresh, natural ingredients selected daily from local suppliers. Supervised all aspects of kitchen functions, including hiring and training of staff, food preparation techniques, purchasing and inventory control. Also performed bookkeeping functions and banking transactions.
1989 to 1991	SHERATON GRANDE 333 South Figueroa, Los Angeles, CA 90071
EXECUTIVE PASTRY CHEF Responsible for the operation of the Pastry Shop, which includes the management of the kitchen, supervision of all pastry personnel, inventory cost and control, all quality aspects, preparation of daily menus and support of the hotel's restaurants, banquet facilities, weekly brunch and catering service. The Pastry department generates revenues of approximately $3.5 million annually. Staff consists of myself, one Sous Chef, four regular chefs, a clean-up employee and an administrative person. The Sheraton Grande Hotel is the Flagship of the West Coast Sheraton operations with 469 rooms, three major restaurants and banquet facilities for 4500 people. It has consistently been rated as the number one Sheraton in the United States since opening in 1983.

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