Christian Sala Executive Chef Consulting Chef USA – Europe – Latin America – Caribbean – Worldwide
Christian Sala was born in Buenos Aires, Argentina. His passion for European food came from growing up with family from France, Spain and Italy, and some of his first cooking lessons came from his parents and grandparents. • Sala graduated with honors and received a Bachelor's degree in Communication and Advertising. After that he began to study culinary arts at The BUE Trainers, Gate Gourmet, Argentina, which is one of the best culinary schools in South America. At this time he was also working with Chef Guillermo Cicarello in Buenos Aires. • In 2005, he won the contest Cucharón de Oro 2005, an international contest with over a thousand participants from Argentina, Chile, Uruguay and Paraguay. In 2006, he arrived to the Culinary Institute of America, in New York to get a specialization in Charcuterie and smokehouse, and then went back to Argentina, where he took over as a Sous Chef in a 5 star hotel located in the Patagonia. Christian Sala • In 2007, he was invited to join Dominique's Restaurant, a fine dining restaurant with French style located in the heart of the French Quarter in New Orleans. He worked with the Chef Dominique Macquet, a Mauritius chef with a French background who cooks for Nelson Mandela, the White House, and many celebrities around the world. Christian also participated with Dominique's cookbooks. After a year, he traveled to Valencia, Spain where he got a Master's degree in F&B, and a specialization in Mediterranean food (Spanish, Italian). He worked with many famous chefs, in restaurants, hotels and high end caterings.
Christian Sala • After his European training, he decided to go back to New Orleans and take over as a Chef de Cuisine at the MaisonDupuy Hotel, which at the time was in competition with Le Meritage as the best new fine dining restaurant in New Orleans in 2009, and with the Bistreaux as the best new restaurant in 2010. • Sala then headed back to New York City, where he was invited to cook as chef at the James Beard Foundation, as well as in Montreal, Canada at the Lumiere Festival. That same year, he also participated in a project for the University of New Orleans, where he re-created the classic flavors from the Cajun and Creole cuisine, using new techniques from the molecular gastronomique. • He got a certification from the American Culinary Federation for his high level of achievement in the fields of culinary arts. • In 2011, he was working as a consulting chef, at the Caribbean (St. Lucia) for a luxury boutique resort, coaching a culinary staff in New Orleans, Opening restaurants in New York for the Michelin Starred Chef Conrad Gallagher, and creating menus and concepts for restaurants and hotels in New Orleans, Spain, India, Chile and Argentina.
Developing menus and concepts Creation of new dishes (savory, pastry and bakery) Training staff Build teams Wine pairing Standardize process and recipes, create recipe card with pictures and directions. Control food cost and labor cost Training front of the house staff about food and communication Christian Sala
Experience designing Menus and food concept / styles Using local and seasonal products Thinking about what our guest is expecting, about his palate, and going beyond it Creating dishes, breads, desserts, amuse bouches, petit four… a whole experience Christian Sala Styles Spanish Italian Creole/Cajun American Mediterranean French Asian influence Argentinean Caribbean Latin American Cuisines Creating pairing wine menus since 2007 for the French Quarter Wine Festival (New Orleans) Working with winemakers from USA, France, Spain, Italy and South America Fine Dining Finger food Buffet Comfort food All day dinning Bistro style Fast food Tapas bar Catering
Christian Sala Training staff, building teams, motivating our own resources • Training and coaching the staff, giving them knowledge about the products, techniques and culinary skills. • Training the front of the house staff about food, menu description, wine pairing, service, and communication between FOH and BOH. • Building a strong team with leaders, motivation and discipline. Standardize process, recipe cards, pictures and directions, control food cost • Consistency is the key, and for it is needed standardize process, no just to cook, also with ordering, suppliers, cost and schedules. • Creating recipes cards, taking pictures, organizing process and supervising it. • Implementing line checks, check list, ordering list, and other system of control
Christian Sala Apettizer 5 onion soup Rabbit wrapped in Pancetta with tagliatelle pasta
Christian Sala Apettizer Jumbo Lump Crab Cake with micro salad & citrus Smoked salmon napoleon with parmesan fricco and Salmon roe
Christian Sala Apettizer Seared scallops with foiegras and celeriac remoulade Goat cheese and caramelized red onion wrapped in philodought Foiegratorchon, brioche, bacon, apple and candied pistaccios
Christian Sala Apettizer Tuna tartare Tobiko caviar Avocado Duck 3 ways Foie crème brule Seared magret Legs confit Peruvian shrimp Causalimeña
Christian Sala Entrees Beef Wellington sous vide Chicken degustation Malbec sauce Potatos terrine Morels Moscovit duck breast Poached fig Quail eggs and fennel salad
Christian Sala Entrees Veal cheeks sous vide Flat iron steak Grilled frisse Pickled cucumber Smoked / steam white salmon Shrimp mouseline Arugula sauce
Christian Sala Entrees Shrimp & Humita stuffed Butternut squash Lamb rack Goat cheese, confit potato and lamb terrine Micro ratatouille Lamb sausage Arugula & watercress salad Duck 2 ways, fingerling potatoes, fig jam and orange sauce
Christian Sala Desserts Fruit and baby vegetables salad Cheese plate Micro salad Brioche Spanish cheesecake
Christian Sala Desserts Mango cheescake Anchochilli Flourless chocolate cake Chocolate and nut trilogy
Christian Sala Email: firstname.lastname@example.org Contact info “Please contact me if you have any inquire, I'll be pleased to assist you.” http://gallagherandassoc.com/who-we-arehttp://www.infobrand.com.ar/notas/7570-La-cocina-de-la-publicidad http://cmsala.spaces.live.com/http://www.hostnews.com.ar/2005/prin/ago/020210.htm Twitter: @chefsalaFacebook: Christian Sala