Marda Stoliar, Director
-
Experienced Instructor
-
International School of Baking Teaching since 1965
-
Baking Consultant in Asia & North America since 1986
-
Owned and operated French boulangerie & patisserie
-
A consummate student of the bakery foods Market
-
Understands today's needs of the entrepreneur
-
Published Author
Marda Stoliar is the Director and chief
instructor of the International School of
Baking. Marda's credentials as a master baker are superlative.
She has been active as a baking consultant and teacher in China, Macau and Hong
Kong for the U.S. Wheat Associates in Washington D.C. In Asia she works mainly
with professional bakers and educators. She has taught French cooking, pastries
and bread baking since 1965.
Presentations
- 1986 - Present: Baking Consultant for
U.S. Wheat Associates, Inc., Washington D.C. Fulfilling 2-3 assignments
per year in China, Macau and Hong Kong.
- 1988 - Present: Baking Consultant to
Professional Bakers specializing in troubleshooting, high altitude
baking and European bread and pastry instruction. Creating and customizing
formulas for customers special needs and requests.
- Present: Director and Chief
Instructor, the International School of Baking on-site training
facility.
- 2004: Coach, Bend Senior High School-
culinary student pastry competition
- 2002: Presenter of Sweet Cheese Desserts
for Slow Foods Turin, Italy.
- 2000: Juror for Slow Foods
Awards- Bologna, Italy
- 1995: Keynote speaker,
Hofex Conference - Hong Kong; Topic: "Nutrition
in China and the Impact of Expanding Wheat Food Consumption".
- 1993: Keynote speaker,
Hofex Conference - Hong Kong; Topic: "Investment
Opportunities in China in the Baking Industry."
Teaching and Academic Background
- 1985 - Present: Sano American Baking Institute -
Quanzhou
- 1987 - Present: Instructor - Central
Oregon Community College Community Education. Taught basic bread baking, advanced breads,
croissants, pastries and rustic whole grain breads.
- 1990-1991: Beijing University - Beijing
- 1986-1994 Macau Hotel/Tourism School
- Seminars on yeast food production
- 1986 - 1990: Haking Wong University - HK.
- 1965 - 1968: Teacher - French Cooking
& Buffets for the New York Telephone Company's Continuing Education
Department
- 1962 - Pratt Institute - NYC
Graduated with a BFA in Fashion Design
Industry and Entrepreneurial
Activities
- 1992 - Present: Director,
International School of Baking
- 1980 - 1982: Commercial
Manufacturing - Frozen flat croissant triangle manufacturing and
delivery for commercial bakeout bakeries.
- 1979 - 1982: Breads of France -
Owner / Operator of restaurant and bakery specializing in French gourmet
pastries and breads. Established an in-house training facility.
Publications and Awards
(selected)
- Present: Writing mass market
cookbook, "Baking Breads is not Scary!"
- 1999, 1997: James Beard
Foundation - Cookbook Award Judge
- 1989: Wrote and published
cookbook, "Creamed Pureed and Smashed" for the chewing
impaired.
- 1981: Gold Medal Award,
Pastries and Breads - National Chefs Association
competition
- 1981: Judges Special
Award, Pastries and Breads - National Chefs
Association competition.
Click here to learn more about the consulting services of Marda Stoliar & Associates
|
