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Consultant
Mr.Heinz Lauer has over 35 years of experience in
the hospitality industry. Beginning his formal
training at age 14, as a culinary apprentice at the
exclusive Brenner's Park Hotel located in
Baden-Baden in the Black Forest. Lauer's career has
taken him throughout Germany and the United States
as well as the Caribbean. He's worked as an
Executive Chef and Food & Beverage Manager of such
highly acclaimed establishments as the popular Dorint Park Hotel and Hotel Coehnen in Germany and
on ships of the Norwegian Cruise Lines and Royal
Caribbean Cruise Lines.
After
leaving the cruise line industry, Heinz took on the
position of Executive Sous Chef and Chef Instructor at
the prestigious California Culinary Academy in San
Francisco where he taught courses in Basic Skills,
European Cuisine and Consumer Education.
He
holds a Master of Science in Hotel/Restaurant Management
and is recognized as a Certified Executive Chef by the
American Culinary Federation and as a Certified Culinary
Educator by the German Government; a Certified Food and
Beverage Executive by the American Hotel and Motel
Association; and a Certified Culinary Professional by
the International Association of Culinary Professionals.
After
holding the position of Director of Food Operations for
the Las Vegas Club Hotel & Casino, Heinz was hired to
open the Le Cordon Bleu College of Culinary Arts Las
Vegas in 2003 and has since than influenced the
education and the life of thousands of culinarians.
He
serves on the Board of Directors of the ACF Chefs of Las
Vegas, participates in the Chef for Kids breakfasts and
is an active member of the Food & Beverage Directors
Association of Las Vegas. Mr.Lauer also devotes time to
the Board of Directors of the Nevada Restaurant
Association and is also a member of the Verband der
Koeche Deutschlands (German Chefs Association) and
serves on the board of Odyssey Lifestyle, supporting the
National Center for Missing and Exploited Children.
Mr.
Lauer was Chef of the Year 2004 for the Las Vegas
Chapter of the American Culinary Federation and is the
recipient of the World Gourmet Summit America Founders
Trophy of 2004.
In
October of 2005 he was inducted in Hong Kong into the
prestigious "Les Ami's d' Escoffier Society" as Honorary
President.
In
December of 2005, Mr. Lauer was admitted as Chef
Rotisseur to the Confrerie de la Chaine des Rotisseurs.
He
appeared on several television and radio shows and he
was the host of "The Chefs Table", a weekly radio talk
show on AM 1400 Las Vegas which aired in 2004 and 2005.
In July
of 2008 Mr. Lauer was inducted into the International
Food and Beverage Forum Hall of Fame Society of the
World Gourmet Club.
He was
honored in November of 2008 with the Antonin Careme
Medal which was founded by the Chef's Association of the
Pacific Coast, Inc. in 1969. The purpose of the Careme
Medal is to honor those rare individuals who have made
extraordinary contributions to the culinary profession,
to education, to the advancement of gastronomy and to
the culinary arts.
His
involvement in culinary education over the years has let
to many recognitions, including a nomination for
Educator of the year by the Foodservice Educators
Network International (FENI) in 2008 and winning the
Chef Educator of the Year 2009 Award for the American
Culinary Federation Western Region.
Mr.
Lauer is an evaluator for the American Culinary
Federation Foundation Accreditation Commission and is
currently in training to become an Approved
Certification Evaluator (ACE) for the ACF.
In June
of 2009 he graduated from the Chamber of Commerce
Leadership Las Vegas program. And now he continues his
successful contributions to the Hospitality industry as
a CHA International team member and a consultant; he can
be reached at
hlauer@cha-international.com
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