Antonio Teguh Siberani has 18 years experience in all phase of Pastry, Bakery, Dessert, Chocolate and Food Product Development from French Pastry & Bakery, all type Dessert, Plated Dessert, Chocolate Art Design and Pralines, Cake Decoration with sugar craft, icing cream, sugar work, pastillage, and chocolate design. Bakery product from Western, Asian, Japanese, Taiwanese, also Middle East or combining East meet West Style. All Pastry Bakery Artistique Piece Work. Development all Food Gastronomic, also create and designing local or fusion food to modified into Bakery Savoury and Snack Product. Specialist in Gastronomique Française Bake Goods. Western, Asian, Traditional Plated Food with touch of art. Pastry Bakery and Food process optimization, exceptional combination of technical and managing skill, effective implementation mediator, costing oriented, trainer, innovative conceptual character, meeting project target, foolproof management, motivating counterpart, ensure profitability, and increasing company image.
His area of expertize consist:
Selling of Pastry Bakery technical development know how.
Designer and creator for innovative concept in Pastry Bakery and Food.
Set up all Pastry Bakery and Food Research & Development Department.
Modified the origine Western, French, Asian including Indonesian local food and ingredients into Pastry Bakery and Food Product.
Management Leadership and Team Work in Pastry & Bakery Development.