PERSONAL DATA:

 

Birth place and date: Buenos Aires, Argentina  13 - 9 - 65

 

Divorced with  3  children (7 - 4 - 84 / 3 - 4 – 86 / 17 – 11 - 2008)

 

Nationality Argentinean and Israeli

 

Languages spoken in order knowledge: Spanish, Hebrew and English

 

 

 EMPLOYMENT :

 

 Consultation and guidance for culinary venues

Martz 2015

 

- Consultation and guidance for culinary venues

- Product development for institutions

- Events

- Pastry & baking seminars

- Photo food

- Professional Websites Construction for Chefs

 

“BIGA”  MANUFACTURES CONFECTIONERY AND BAKERY, Haifa Israel

February 2014 – Martz 2015

 

Position: Pastry Chef a kitchen with 25 pastry workers , 1 cook and 6cleaning staff.

Responsabilities includes: Responsible for production and quality control of cakes,desserts ,  sweet and savory pies , cookies, and fine bakery ( curasson and denishs ) , purchaser of food products.

Creation and production line of desserts and cakes for the coffee chain shopps " GREG " ( 130 branches ) and " BIGA " ( branches)

 

“KALA”  EVENTS GARDENS, Haifa Israel

Juni 2004 – Desember 2013

 

Position: Excecutive  Pastry Chef a kitchen with 10 pastry workers.

Kala gardens is the ideal place to organize exclusives events. Will provide of 2 holds wedding receptions or parties for 900 pax ( EJAL big salon ) and 500 pax  ( MITOS small salon), catering services and internationals menus.

During this time I have been responsible for over 6000 events (weddings, bar-mitzvahs, britot, etc) both within and outside the country.

Between early 2012 and until my departure from “KALA”  EVENTS GARDENS  I was responsible for providing a pastry shop  ( CULINARIA ) selling takeaway (cakes, desserts, bakery, etc.) Kosher - Parve

 

SHERATON “HERODS” HOTELS COMPLEX, Eilat Israel (540 rooms)

January 2001- Juni 2004

 

Position: General Pastry Chef a kitchen with 12 pastry workers.

Responsabilities includes:“PALACE” hotel central with 380 rooms, “Tamarind restaurant” (Marrocan Restaurant, Californian-Africa Restaurant), “Dairy lobby” , 3 buffets that accomodates 900 pax daily , “Rotchilds restaourant”  (french style), “Brasserie” israel-american style; “HERODS VITALIS SPA” has 64 luxury Tower rooms with “7 SPICES SPA RESTAURANT”with carefully selected dishes by leading chefs and nutritionists, and the cuisine is based on organic vegetables , fruit, flour, and oils; and the “FORUM CONGRES HOTEL” with 101 rooms, dairy loby, 1 buffet that accomodates 250, dairy looby,  pax and posibilities for to make parties until 1000 pax.

 

THE INTERNATIONAL SCHOOL OF HOTEL MANAGEMENT & TOURISM, Eilat Israel

September 1999-March 2001

 

Position: Chef Confectioner Head of Confectionery Stream

Confectionary chefs are expert candy makers who use both science and artistry to create beautiful and delicious chocolates, sugar candies, and candy fillings. Confectionary chef training is completed through a certificate or associate's degree program in baking and pastry, both of which include classroom-based lectures and hands-on kitchen training in candy making, cake baking, and related topics.

 

DAN EILAT HOTEL, Eilat Israel (386 rooms)

September 1996-September  1999

 

Position: Pastry Chef of a kitchen with 15 pastry workers,  Lebanese Restaurant,  French Restaurant,

Oriental Restaurant,  South American Restaurant,  Dairy Lobby, Italian restaurant, and a buffet that accommodates 800 pax daily.

 Responsibilities includes  Bakery, Plates Presentation, Ice Creams, International  Patisserie and

Chocolate Confectionery.

Supervise and direct 15  pastry students , 2 times, during  an  8 months every curse.

 

ISROTEL SPORT  COUNTRY CLUB, Eilat Israel (340 rooms)

May 1994-September 1996

 

Position: Pastry Chef of a kitchen with 5 pastry cooks.

Responsibilities included: 3 restaurants and 1 buffet that accommodates 800 pax daily

Specialized in convention functions with an international theme.

 

ISROTEL GROUP, Israel

August 1995-May 1996

 

During this time, I received the responsibilities of teaching 16 students the fundamentals  of

backing, patisserie, plate presentation and show pieces. 

 

SONESTA SUITES, Eilat Israel (240 rooms )

November 1991-May  1994

 

Position: Pastry chef

Responsibilities included:  1 Deli, Italian Restaurant , and 1 buffet serving approximately

500 pax daily. Direct menu changes, special events, conventions and daily instructive

courses to a group of 3 cooks.

 

KLUYTMANS PATISSERIE, Eindhoven , Holland

November 1992-December 1992

 

During my stay at the Sonesta Hotel, I was invited to kluytmans for a 2 weeks stage.

 

DAN PANORAMA  &  DAN CARMEL, Haifa Israel (490 rooms)

November 1989-June 1991

 

Position: Apprenticed for 7 months with the Dan chain and later remained as Chef de Partie

Pastry in a department of 10 cooks, I further developed my specialty in cakes, plates

presentation and buffets.

 

SPECIAL ACHIEVEMENTS / AWARDS:

 

1990 - Completed with high honor standing pastry course.

 

1994 - Received  3rd   place BRONZE  MEDALS  in Rich Pastry Competition (Israel contest)   

 

1994 - Member of the Israeli National Culinary Team, receiving  2  honorary diplomas 

           and  2  BRONZE MEDALS in EXPOGAST COMPETITION, LUXEMBURG.

 

1995 - Received  1st  place GOLD MEDAL in Rich pastry competition (Israel contest)

 

1996 - Awarded certificate of teaching qualification in the specialization of pastry.

 

1996 - Member of Eilat Culinary Association “Chefs Circle”.

 

1996 - Completed first level of English course.

 

1996 - Member of the Israeli National Culinary Team receiving  4  honorary diplomas and 

           2  BRONZE MEDALS in IKA OLYMPIAN, BERLIN GERMANY.

 

1997 - Received  1st  place GOLD MEDAL in Gastro-Chef pastry competition(Israel contest)

 

1998 - Member of the Jerusalem Culinary Team, receiving  1  Honorary diploma and 

           1  SILVER MEDAL in EXPOGAST COMPETITION, LUXEMBURG.

 

1998 - Invited  for Jewish Community Belgium, together with  4  Israelis Cook Chefs to       

           participate in the Israel Food Festival in ANDVERPEN, BELGIUM.

 

1999 - Received  1  honorary diploma and  1  GOLD MEDAL in “INTERNATIONALEN

           KOCHKUNSTAUSSTELLUNG  PITTENTAL / HOCHWECHSEL “AUSTRIA”

           for Plates Presentation Competition.

 

1999 - Invited for Jewish Community Berlin, together with  1  Cook Chef  to participate in the

           Israel Food Festival in BERLIN, GERMANY

 

1999 - Received  1  honorary diploma and  1  GOLD MEDAL  for the individual pastry category

           and  1  honorary diploma and  1  BRONZE MEDAL  for the Art Culinary Competition

           with the Eilat Culinary Team in “IGEHO 99”, BASLE, SWITZERLAND.

 

2000- Received 1 honorary diploma and  1  BRONZE MEDAL  in “SALON COULINAIRE 2000”,

          SINGAPORE, ( the most important competition in Asia ) for Plates Presentation and                      

Chocolates pralines.

 

2001- Member of the Israeli National Culinary Team . Recived 1 GOLD MEDAL for the individual

          pastry category , 2 honorary diplomas and 2 SILVER MEDALS in hot kitchen category for

          120 pax,  and the anhoter in the gourmet category, sub-champions from Europe  beheinde

          Switzerland at the ARENA NOVA IN WR. NEUSTADT-LOWER AUSTRIA.

 

2002 - Invited for the circule austria’n chefs thogeter with the Israeli National Culinary Team for

           participate in the Food Festival in VIENA , AUSTRIA.

 

2002 - Member of the Israeli National Culinary Team , receiving 2 honorary diplomas and

            2 BRONCE  MEDALS in hot kitchen category for 120 pax,  and the anhoter in the gourmet

            category  in EXPOGAST COMPETITION, LUXEMBURG.

 

2002 - Received  1st  place GOLD MEDAL in Martzipan museum competition (Israel contest)

 

2003 - Received  1st  place GOLD MEDAL in Martzipan museum competition (Israel contest –                                      Second concecutive year)

 

 2004 - Invited for Israely Embasy in Georgia (Asia ), together with  2  Cooks Chefs  to participate in  the Israel Food Festival in TIBILISI, GEORGIA during 1 week.

 

 2004 - Invited for Israely Embasy in Uzbekistan (Asia ), together with  2  Cooks Chefs  to participate  in the Israel Food Festival in TASHKEN, UZBEKISTAN during 1 week.

 

2005 - Invited for Israely Embasy in Cyprus, together with  2  Cooks Chefs  to participate

 in the Israel Food Festival  (“IOM HATZMAUT”)  in LARNACA and NICOSIA, CYPRUS   during 10 days.

 

EDUCATION:

 

-Completed secondary

 1978 / 1983

 

-University of Buenos Aires, Argentina - Psychology B. A.

 1984 / 1988

 

-The Dan  of  Israel Hotels and  Resorts Culinary School.

 November 1989 - June 1990

 

-Rich’s  Bakery Tech. (Bakery, Merchandising & Profits) Bakery School in Buffalo NY,

  in USA.

 March 1996

 

-Ecole Le Notre, Paris, France - Functions of Chocolate and Chocolate Sculpture

 June 1995

 

-Ecole Le Notre, Paris, France - Basic Functions and Working whit Sugar

 June 1995

 

- Focus - Photography study center, Israel, Haifa , Basic Course Photography,

May 2011

 

HOBBIES:

 

-Wildlife photography (Specializing in bird photography) with participation and recognition in various forums in the world, pictures that have participated and have been awarded in several exhibitions of Israel, collaboration with digital magazines and campaigns in other countries of the world

http://gerardocolaleo.wix.com/gerardocolaleo

 

-Tenor saxophone