Friedrich Mayer

Category : Team International Pastry, The Chefs | Date : 02-06-2011



Fritz pic

1) Name: FRITZ (FRIEDRICH HERBERT) MAYER

2) Country: AUSTRIA (COUNTRY OF RESIDENCE THAILAND)

3) Tell us about yourself in a paragraph or two!
APPRENTICE SHIP FOR PASTRY AND BAKERY IN AUSTRIA + SWITZERLAND
HOTEL SCHOOL IN INNSBRUCK AUSTRIA
COBA – ECOLE INTERNATIONAL DE PATISSERIE BASEL SWITZERLAND
RICHEMONT – INTERNATIONAL ISTITUTE FOR PROFESSIONAL PASTRY & BAKERY CHEFS.
MASTER CRAFTSMAN EXAMINATION IN PASTRY 1975 GRADUATED WIH DISTINCTION – INNSBRUCK AUSTRIA
MASTER CRAFTMAN EXAMINATION IN BAKERY 1988 – INNSBRUCK AUSTRIA
PROFESSIONAL EXPERIENCE
CONFISERIE AM ZOO – BASEL SWITZERLAND
HOTEL DORAL ON THE OCEAN – MIAMI USA
HILTON HOTEL SAN PAULO – BAZIL
THE CLARIDGE HOTEL – BUENOS AIRES- ARGENTINA
HOTEL EXCELSIOR – ASUNCION PARAGUAY
HYATT REGENCY HOTEL – OSAKA JAPAN
HYATT REGNCY HOTEL – NEW DELHI INDIA
GRAND HYATT ERAWAN HOTEL – BANGKOK THAILAND
DӦHLER GmbH. – DARMSTADT GERMANY based in SINGAPORE
UNIFINE F&BI BELGIUM based in BANGKOK

3) Restaurant Name/Hotel name:
UNIFINE FOOD & BAKE INGREDIENTS

4) Signature Dish/s:
PLEASE SEE ATTACHED IN A SEPARATE E MAIL

5) Awards Won:
1976 IKA FRANKFURT – GOLD MEDAIL TEAM, GOLD MEDAIL IDUVIDUAL
1977 WIKA VIENNA – GOLD MEDAIL TEAM, GOLDMEDAIL INDUVIDUAL
1977 IGEHO BASEL – AUSTRIAN NATIONAL TEAM GOLD MEDAIL
1978 WINNER OF THE TOQUE D’OR BY THE SWISS CHEFS ASSOCIATION
1979 INTERNATIONAL COMPETITION BERCHTESGADEN GERMANY
GOLD MEDAIL WITH DISTINGTION
1980 IKA FRANKFURT – GOLD MEDAIL TEAM, GOLD MEDAIL IDUVIDUAL
SPECIAL PRICE FOR THE BEST SUGAR SHOW PIECE
1981 WINNER OF THE TOQUE D’OR BY THE SWISS CHEFS ASSOCIATION
1983 SALON CULINAIR MONDIAL – OSAKA JAPAN
AUSTRIAN NATIONAL TEAM GOLD MEDAIL
1984 WINNER OF THE PRESTIOUS TABASCO PRICE IN LONDON
1985 WINNER OF THE TOQUE D’OR BY THE SWISS CHEFS ASSOCIATION
1986 WINNER OF THE TIA MARIA PRICE – LONDON
1988 IKA FRANKFURT – AUSTRIAN NATIONAL TEAM GOLD MEDAIL
1989 COUPE DU MONDE DE LA PATISSERIE LYON 3. RANKING
1991 COUPE DU MONDE DE LA PATISSERIE LYON 7. RANKING
1996 WORLD CHOCOLATE MASTERS PARIS – GOLD MEDAIL

6) If you had to cook a nice meal in 30 minutes, what would you cook?
GOONG MAE NAM PAO – CHARCOAL GRILLED KING RIVER PRAWN SERVED WITH THAI PIQUANT SALAD (MY FAVORITE THAI DISH)

7) What is the longest you ever worked without a break in the kitchen? (every chef has had a busy Saturday night to remember)
18 HOURS IN A ROW

8) What was your biggest mistake when you were a brand new chef?
BURN THE SPONGE WHICH WAS IMEDEATLY NEEDED

9) Which herb is one you simply could not cook without?
VANILLA – I AM A PASTRY CHEF

10) What is the most unusual ingredient you have used in a dish?
WASABI IN A MOUSSE + KAVIAR ON THE WALNUT ICE

11) When did you realize you that this was your passion? And do you have any passions outside of cooking?
WHEN I WAS A CHILD I ALREADY KNOW THAT I WILL BE A PASTRY CHEF AS MY FATHER WAS.
MY PASSION OUTSIDE PASTRY IS COOKING.

12) Have you ever been to South Africa? If so what was your experience like?
NO UNFORTUNATELY I HAVE NEVER BEEN TO SOUTH AFRICA

13) Are you looking forward to trying any South African Cuisine? If so what?
I AM NOT AWARE ABOUT DISHES OF SOUTH AFRICA. THEREFORE I HAVE TO TRY AS MUCH AS POSSIBLE FROM THE LOCAL SOUTH AFRICAN CUISINE.

14) What are you looking forward to the most about coming to SA to support the Bidvest World Chefs Tour Against Hunger initiative?
I AM LOOKING ORWARD TO MEET A LOT OF COLLUAEGES FROM AROUND THE GLOBE TO JOIN FORCE WITH THEM TO FIGHT AGAINST HUNGER IN THE WORLD. I AM ALSO VERY EXCITED TO SEE THE COUNTRY ITSELF AND MEET THE PEOPLES OF SOUTH AFRICA.

1) Name: FRITZ (FRIEDRICH HERBERT) MAYER

2) Country: AUSTRIA (COUNTRY OF RESIDENCE THAILAND)

3) Tell us about yourself in a paragraph or two!
APPRENTICE SHIP FOR PASTRY AND BAKERY IN AUSTRIA + SWITZERLAND
HOTEL SCHOOL IN INNSBRUCK AUSTRIA
COBA – ECOLE INTERNATIONAL DE PATISSERIE BASEL SWITZERLAND
RICHEMONT – INTERNATIONAL ISTITUTE FOR PROFESSIONAL PASTRY & BAKERY CHEFS.
MASTER CRAFTSMAN EXAMINATION IN PASTRY 1975 GRADUATED WIH DISTINCTION – INNSBRUCK AUSTRIA
MASTER CRAFTMAN EXAMINATION IN BAKERY 1988 – INNSBRUCK AUSTRIA
PROFESSIONAL EXPERIENCE
CONFISERIE AM ZOO – BASEL SWITZERLAND
HOTEL DORAL ON THE OCEAN – MIAMI USA
HILTON HOTEL SAN PAULO – BAZIL
THE CLARIDGE HOTEL – BUENOS AIRES- ARGENTINA
HOTEL EXCELSIOR – ASUNCION PARAGUAY
HYATT REGENCY HOTEL – OSAKA JAPAN
HYATT REGNCY HOTEL – NEW DELHI INDIA
GRAND HYATT ERAWAN HOTEL – BANGKOK THAILAND
DӦHLER GmbH. – DARMSTADT GERMANY based in SINGAPORE
UNIFINE F&BI BELGIUM based in BANGKOK

3) Restaurant Name/Hotel name:
UNIFINE FOOD & BAKE INGREDIENTS

4) Signature Dish/s:
PLEASE SEE ATTACHED IN A SEPARATE E MAIL

5) Awards Won:
1976 IKA FRANKFURT – GOLD MEDAIL TEAM, GOLD MEDAIL IDUVIDUAL
1977 WIKA VIENNA – GOLD MEDAIL TEAM, GOLDMEDAIL INDUVIDUAL
1977 IGEHO BASEL – AUSTRIAN NATIONAL TEAM GOLD MEDAIL
1978 WINNER OF THE TOQUE D’OR BY THE SWISS CHEFS ASSOCIATION
1979 INTERNATIONAL COMPETITION BERCHTESGADEN GERMANY
GOLD MEDAIL WITH DISTINGTION
1980 IKA FRANKFURT – GOLD MEDAIL TEAM, GOLD MEDAIL IDUVIDUAL
SPECIAL PRICE FOR THE BEST SUGAR SHOW PIECE
1981 WINNER OF THE TOQUE D’OR BY THE SWISS CHEFS ASSOCIATION
1983 SALON CULINAIR MONDIAL – OSAKA JAPAN
AUSTRIAN NATIONAL TEAM GOLD MEDAIL
1984 WINNER OF THE PRESTIOUS TABASCO PRICE IN LONDON
1985 WINNER OF THE TOQUE D’OR BY THE SWISS CHEFS ASSOCIATION
1986 WINNER OF THE TIA MARIA PRICE – LONDON
1988 IKA FRANKFURT – AUSTRIAN NATIONAL TEAM GOLD MEDAIL
1989 COUPE DU MONDE DE LA PATISSERIE LYON 3. RANKING
1991 COUPE DU MONDE DE LA PATISSERIE LYON 7. RANKING
1996 WORLD CHOCOLATE MASTERS PARIS – GOLD MEDAIL

6) If you had to cook a nice meal in 30 minutes, what would you cook?
GOONG MAE NAM PAO – CHARCOAL GRILLED KING RIVER PRAWN SERVED WITH THAI PIQUANT SALAD (MY FAVORITE THAI DISH)

7) What is the longest you ever worked without a break in the kitchen? (every chef has had a busy Saturday night to remember)
18 HOURS IN A ROW

8) What was your biggest mistake when you were a brand new chef?
BURN THE SPONGE WHICH WAS IMEDEATLY NEEDED

9) Which herb is one you simply could not cook without?
VANILLA – I AM A PASTRY CHEF

10) What is the most unusual ingredient you have used in a dish?
WASABI IN A MOUSSE + KAVIAR ON THE WALNUT ICE

11) When did you realize you that this was your passion? And do you have any passions outside of cooking?
WHEN I WAS A CHILD I ALREADY KNOW THAT I WILL BE A PASTRY CHEF AS MY FATHER WAS.
MY PASSION OUTSIDE PASTRY IS COOKING.

12) Have you ever been to South Africa? If so what was your experience like?
NO UNFORTUNATELY I HAVE NEVER BEEN TO SOUTH AFRICA

13) Are you looking forward to trying any South African Cuisine? If so what?
I AM NOT AWARE ABOUT DISHES OF SOUTH AFRICA. THEREFORE I HAVE TO TRY AS MUCH AS POSSIBLE FROM THE LOCAL SOUTH AFRICAN CUISINE.

14) What are you looking forward to the most about coming to SA to support the Bidvest World Chefs Tour Against Hunger initiative?
I AM LOOKING ORWARD TO MEET A LOT OF COLLUAEGES FROM AROUND THE GLOBE TO JOIN FORCE WITH THEM TO FIGHT AGAINST HUNGER IN THE WORLD. I AM ALSO VERY EXCITED TO SEE THE COUNTRY ITSELF AND MEET THE PEOPLES OF SOUTH AFRICA.

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