After years of leading professional service training courses for Swiss and Cross Air flight attendants, Angie went on to manage a fleet of Private Jets with clients ranging from CEO's to Prime Ministers and destinations as far flung as Libya to Siberia via Alaska. With each client came new and challenging menu selections and management of dozens of catering firms across the globe. Imagine catering to the likes of Charlie’s Angels across four continents in 5 days. Born in Zurich, Switzerland, Angie has always had a passion for the varied foods of Switzerland's 26 cantons. Married to a peripatetic traveler, Angie has moved across the Middle East from Dubai to Beirut and has been in Singapore for the last two years. During her travels with her husband, she also spent months on end in Bangkok and Chiang Mai taking extensive cooking courses along the way. Her training is based on years of experience and a plethora of Swiss Hospitality accreditation mixed with intensive Thai cooking classes. Her passion for the food and beverage service industry is always present in her courses and her genuine love of food shines through. Angie speaks German, French, Italian and English and is always using the influences and experience of these countries in her courses. Angie captures the diversity of Swiss cuisine and the influence of all the border countries and demonstrates that great Swiss cuisine is not only cheese Fondue. And last but not least, she even manages to make the most farang (foreign) client a Thai cooking maestro with her simple hands on approach to Thai dishes.
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