EDMONTON — Toronto-based chef Klaus Theyer celebrated the upcoming launch of his 4th course book and menu planning guide — A Chef’s Companion to Menu Planning & Writing — with colleagues at the 50th Anniversary Reunion of the Canadian Culinary Federation, Edmonton, last week.
Theyer, with some 50 years experience as a chef, catering manager and educator, pointed out that the book is written for working chefs looking to improve their customer relationship by offering eloquent examples of “how to” describe menu offerings appropriately. He also includes chef interviews from a variety of restaurants. The book is being published by Kendall Hunt Publishing Company, Dubuque, Iowa.
Theyer’s private sector and teaching career includes formal training at Berufschule, Vienna, Austria and St. Clair College, Windsor, Ont. He is a member of the CCFCC, The Escoffier Society Toronto and Les Toques Blanches, Toronto. He’s worked as chef de cuisine of Gasthaus Schrader, Toronto and as executive chef and catering director of Bittners, Toronto.
The Humber College professor is offering instructor-chefs across Canada a free copy of his book (via kendallhunt.com/menudujour) for course adoption.
