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Matthias Schuebel was born in Germany; spend the early years of his working career in several well known establishments in his home country to gain his fundamental knowledge.
The young Chef Matthias thus found himself involved, almost by force, in the world of food and flavors, without realizing that this would be a great future and that, over the years, it would lead to him becoming one of the well know characters in the pastry scene.
Love for his work and an insatiable curiosity have accompanied him in his career, plus a desire to understand the scientific side of things and how they are done in a proper way to achieve optimum results. Teaching and sharing knowledge was always most important to him and now he makes all his know-how available for the readers of this books and reveals with total modesty and remarkable competence, all the secrets of the art of making pastries, knowledge he has built on during his unique, rich and highly qualified career.
Matthias then has moved from Europe to Asia and has by now a 25 years of working experience in prestigious Hotel establishments all over world. Matthias likes to share his philosophy pursuit of excellence under pinned by passion, integrity, care and driving ambition in his works. He has worked in well known establishments like the Four Seasons Hotel Munich, Germany, The Furama Hotel Hong Kong, The Ritz Carlton Millennia Singapore, The Peninsula Hotel Bangkok, The Hotel Adlon in Berlin, The Shangri-La Hotel in Kuala Lumpur, Malaysia and Madinat Jumeirah Dubai.
Matthias is holding a Master Degree in Pastry and Confectionary making, won 25 Gold Medals at international culinary competition and was awarded with The Pastry Olympic Gold Medal at the Culinary Olympic Games 1996 held in Berlin
Matthias is now the owner of "Matthias Patisserie" a company specializes in manufacturing of chocolates, cakes, confections for the food industry and retail market in Kuala Lumpur, Malaysia.