Bio
Objective
:
To utilize my skills, vast knowledge and worldwide experience in the culinary industry as a productive and innovative chef and baker. Throughout my career, I have also been putting my knowledge into consulting bakeries all over the globe, applying my experience to their benefit and making them into profitable and successful businesses. My versatile culinary publications demonstrate my long time engagement in the gastronomic world.
Work Experience
Eidan Bistro(1987-1993), Israel – French bistro
Line Cook hot kitchen.
Specializing in French Cuisine. 250 to 350 covers a day.
Bix Tavern (1993-1997) Restaurants Ltd, Israel – specializing in sea food
Chef
Establishing and running the restaurant’s kitchen. 350 up to 450 covers a day. Specializing in Sea Food and Fish dishes.
In charge of 25 employees: chefs, cooks, pastry chefs and kitchen porters.
De Luca (1999-2003) Artisan Bakery Tel Aviv Israel
Head Baker
Running the bakery operation that produced all from scratch.
In charge of 9 employees.
About 400 to 1500 breads and 250 to 400 pastry units per day.
ZLA Ltd (2003-present)
Owner, CTO (Chief Training Officer) & SAC (Senior Artisan Consultant)
In the above capacity, I provided on-site consulting solutions worldwide.
• Setting a business concept from scratch.
• Equipment Adaptation to the budget (new & used).
• How to choose the best sores ingredients for your business (United States & Europe).
• Business Efficiency.
• Production Scheduling and work plan manual.
• In-house Training to maximize output and productivity.
• New Product Development/Addition to Production.
• Adopting artisan recipes to industrial production.
The company provides on-site consulting for the following products:
• Sour dough production& frozen baked products.
• Jewish bakery & pastry production.
• Pizza & Focaccia production.
• Formulation Improvement.
ZLA CLIENTS:
Artisan bakeries:
• The Bread Factory London; http://www.breadltd.co.uk/
Product development for Gails and flour station
• Crusto artisan bakery, Barcelona Spain
Product development, Staff training
• The Flour Pot Bakery, LLC Florida USA http://www.theflourpotbakery.com/
Setting up a central bakery from scratch
• Correas , Moscow; http://www.correas.ru/en/about.php
Setting up a central bakery from scratch
• Pekara Bakery, Champaign Illinois USA; http://www.pekarabakery.com/
Product development, Staff training
Large bakeries:
• General Mills/Pillsbury, Israel ; http://www.generalmillsisrael.com/Brands/Pillsbury
Product development, adopting artisan products to automatic line,
• Supersol (Gidron) the leading supermarkets in Israel ; http://www1.shufersal.co.il/Supersol_En/Money.htm
Product development
• Bonjour Bakeries, the leading baking company, Israel ; http://www.bonjour.co.il/
Product development, adopting artisan products to automatic line
• Isrotel Hotels chain, Israel ; http://www.isrotel.co.il/English/Content/HomePage.asp
Setting up a central bakery for 5 star hotels from scratch
• Amit pastry ltd, Israel ; http://www.amit-pastry.com/
Product development
Education
ÉCOLE LENOTRE, PARIS (1998)
Diplome de pain de tradition et de qualite,
Trained by Chef Jean-Louis Clement, the French internationally known baker who holds the title “Meilleur ouvrier de France”, given by vase de Sevre which authenticates his originality, skills and mastery over the art of making bread.
LE CORDON BLEU – Academie Culinaire de Paris, PARIS
Grand Diplome de cuisine et de patisserie (1998)
Le Grand Diplôme is the most comprehensive program in French culinary education offered by le Cordon Bleu. The course combines instruction in both cuisine and pastry.
Le Grand Diplom combines two different courses: Cuisine and Pastry. Each course is made up of 3 different levels: Basic, Intermidiate and Superior.
Additional Skills and Experience
Freelance caterer – I have delivered countless number of successful private catering events through the years and specialized in planning and customizing every detail to accomodate exactly what my clients want. From the detailed layout of the venue to creating the menus and dishes of their dreams. My on site cooking services include diverse menus that are designed seasonally with inspiration drawn from many different cultures and cuisines around the world. I care about the source of the food and work to promote sustainable agriculture by using fresh local produce and meats.
Languages
Hebrew (mother tongue)
English (fluent)
Russian, Italian (proficient)
Recommandations
Upon request
Publications
• Ice Cream maker Companion: 100 east-to-Make Frozen Desserts of All Kinds, by Avner Laskin (June 6, 2006)
• Hummus and 65 Other Delicious and Healthy Chickpea Recipes, by Avner Laskin, Danya Weiner and Penn Publishing Ltd., (November 28, 2006)
• Artisan Patisserie for the Home Baker, by Avner Laskin, , Danya Weiner and Penn Publishing Ltd., (January 1, 2007)
• Cooking with Chocolate: More than 70 Entrees, Drinks and Decadent Desserts, by Avner Laskin (March 6, 2007)
• The Easy Way to Artisan Breads and Pastries, by Avner Laskin and Joseph Salis (May1,2007)
• Nuts by Avner Laskin, Danya Weiner and Penn Publishing Ltd. (March 4, 2008)
• Olives by Avner Laskin, Danya Weiner and Penn Publishing Ltd. (March 4, 2008)
• Honey: More than 75 Delicious and Healthy Recipes, by Avner Laskin, , Danya Weiner and Penn Publishing Ltd. (August 5, 2008)
• Coffee: More than 65 Delicious and Healthy Recipes, by Avner Laskin, Danya Weiner and Penn Publishing Ltd., (April 7, 2009)
• Celebrating Cobblers and Pies, by Avner Laskin, (April1, 2010)
• Celebrating Ice Cream and Cake, by Avner Laskin (April1, 2010)
• Tomatoes: More than 70 Delicious recipes, by Penn Publishing Ltd., (August 3, 2010)
• Celebrating Chocolate: Cakes, brownies, and Bars, by Avner Laskin (April 1, 2011)
• Celebrating Pancakes, Waffle, Crepes, by Avner Laskin (August 1, 2011)
• Deliciously Healthy Baking, by Avner Laskin (March 1, 2012)
hello i will be very happy to meet you i have my bakery in london my contact number is07757266291
I just checked out “The Easy Way to Artisan Breads and Pastries” from our local Library and was reading it on the way home. I vow to make EVERY recipe in the book and am already making out my shopping list for tomorrow. I will let you know how I do!! It seems to be an absolutely fabulous collection of recipes. Thank You! Jan Holczer
אבנר צהרים טובים,
שמי שרי מקוראים הוצאת ספרים.
אני אודה לך עם תוכל לחזור אלי הייתי שמחה להוציא יחד איתך
ספר בישול +אפיה.
מספר הנייד שלי הוא:052-3221414
טל במשרד:08-6818555
תודה ויום טוב,
שרי
אבנר שלום,
שמי הדס ויש לי את הספר שלך – פטיסרי, אומנות הקונדיטור הביתי.
יש לי שאלה לגבי הרכיבים של אחד מהמתכונים שלך מהספר, אני מקווה שזה בסדר לשאול אותך לגבי זה כאן.
ניסיתי להכין את הבצק שקדים הפריך בדיוק לפי המתכון.
לאחר הוספת כל כמות הקמח (כלומר כוס אחת) הבלילה הייתה נוזלית מאוד ולא נוצר לי כדור של בצק.
בסוף הוספתי עוד ועוד קמח, די הרבה, אולי אפילו עוד כוס שלמה ואז נוצר לי בצק.
מהכמות הזו בסוף יצא מספיק בצק לשני טארטים.
האם נפלה טעות אולי במצרכי המתכון הזה?
התקבל בסיס מאוד טעים, אני רק תוהה אם כך היה אמור להתקבל מכיוון שהיה במעבד מזון כמעט כפול מהזמן שצויין במתכון בגלל כל הקמח שהוספתי.
אשמח לתשובה, המילוי מחכה 🙂
תודה וחג שמח,
הדס
את מוזמנת לשלוח לי אימיל ל zlaltd@gmail.com אשמח לעזור
Indeed very impressive CV
I love the photos, MEGARE MEOD 😉
Why don’t you write also in Hebrew?
thank you(:
Hi Mr. Laskin,
On yesterday I purchased your book, Celebrating Chocolate: Cakes, Brownies & Bars. On page 14, the German Chocolate Cake recipe, there is a recipe. However, on page 15, the picture indicates additional techniques were used in making the cake. These techniques are not indicated in the recipe. What are they? Additionally, on page 46, Death by Chocolate Cake, the recipe indicates that the chocolate for the outer covering is frozen and then broken into pieces. However, the picture indicates the chocolate is curled. What technique was used to achieve this look? Thank you.
שלום אבנר,
אני מתחילה לגלות את עולם הבלוגים 🙂 ואין ספק ששלך נכנס למועדפים!
התמונות מדהימות, האכל נראה ממש טוב!! מחכה כבר לצלול לתוך המתכונים שלך!!
יישר כוח!
Ciao Avner,
sono Claudio Armini, come tu mi hai richiesto ti mando i miei contatti.
http://www.salumiarmini.it è il mio sito web, per ora in construzione, ma sto per partire con un ecommerce di prodotti d’eccellenza. non solo salumi, ma anche tutto ciò che riguarda il meglio dell’enogastronomia Italiana.
non ho trovato il tuo indirizzo mail, vorrei mandarti un nostro catalogo .pdf in modo da farti vedere la nostra produzione di salumi.
Complimenti per le tue ricette, le immagini e il blog.
Davvero ben curato e piacevole da seguire.
A presto.
Clauido Armini
Hello Avner,
Claudio Armini are like me you have requested I send you my contacts.
http://www.salumiarmini.it is my website, now in construction, but I’m going to start with a ecommerce product of excellence. not only meats, but also everything related to find the best of Italian.
I could not find your e-mail address, I would like to send you our catalog. pdf in order for you to see our production of sausages.
Congratulations on your recipes, pictures and blogs.
Really well maintained and pleasant to follow.
See you soon.
Clauido Armini
hello Clauido
thank you for respond (:
my email is zlaltd@gmail.com
i am intrested to buy your products for the israeli market
i think the best way is that we will speak direct .
you can call me to +972506926012 or i can call you just send me your number to my email .
all the best
avner
i speak sam italian (: