Nabin BhattaraiNabin Bhattarai, an author of Theory of Patisserie - The Essence of Theory & Recipes has completed his Master's Degree (MPA) from Sydney, Australia in 2013. He has also received his CPA-PREP from CPA Western School of Business-Canada, Bachelor's in Htel Management from Kathmandu, Nepal and Advanced Diploma in Hospitality (Specializing Patisserie) from Sydney, Australia. He is a Certified Red Seal Baker (Interprovincial Standard) in Canada and also holds Blue Seal Certification (Achievement in Business Competencies) from Alberta, Canada. Mr. Bhattarai has worked in culinary industry for more than 20 years. He has worked with different international chains and other companies as Hyatt Regency, Radisson Hotel, Intercontinental Hotels Group, Fairmont Hotels & Resorts, Marriott Hotel, Outland Camps, Airside Bistro & Sky Edibles (Flight Catering), Compass Group - Australia and other small companies in Nepal, Australia and Canada. He used to run his own business in Nepal - Monalisha Hotel Training Center. Nabin has worked in different positions as Commercial/Culinary Chef, Pastry Chef, Kitchen Manager, Supervisor, Baker, Pastry Cook, Commis Chef, Instructor of Hotel Management etc. Currently, he is working as a Pastry Chef/Baker with Compass Group Canada. Read More Read Less