Sodexho Exec. Chef Blaha Presents Cooking Demonstration for Staff Club
October 18, 2007
Beginning her career in a bakery as a way to fund her college expenses, Christine Blaha quickly learning this was something she enjoyed. She soon ventured out to receive classical apprenticeship training under British Chef Stewart Straxs, International Bakery; Chef Deron Little of Johnston and Wales, Westin Hotels; Chef Michael Salvatore, Hyatt Hotels; and Pierre Tochini; Cordon Bleu. Blaha has held positions as a baker for the northern Italian restaurant, La Scala, chef for Embassy Suites, sous chef for The Crescent City Grille, executive chef for Cafe' and Then Some dinner theatre, and food service director for Earth Fare Grocery. She also has experience in menu development, food procurement, chef and cook training, and instructor for heart healthy and cholesterol free cooking and has owned her own bakery.
Chef Blaha has been with Sodexho since 2005.
Contact Andy Kanengiser, University News Coordinator, at 601.925.7760 or at firstname.lastname@example.org.