Hospitality Business Magazine

Continental adds lashings more flavour

rsz_marcus_braun_continentalSouth Island caterer and venue manager Continental has reaffirmed its commitment to culinary excellence with the appointment of Christchurch pastry chef Marcus Braun in the role of Bakery and Patisserie Manager.

The newly-created role, which oversees the specialty baking area of sweet treats and pastries, is part of Continental’s revitalised service offering going forward, as its core business of catering comes into sharp focus following the sell-off and merge of its Event Hires division with Hirepool earlier this year.

Braun’s extensive pedigree in baking all things delicious and decadent spans more than two decades working in hotels, convention centres, and bakeries as well as owning his own business, the Sugar Shack Bakehouse, while successfully competing in, and then more latterly judging international and national culinary competitions.

A keen supporter of nurturing and mentoring young talent, the current patisserie and bakery tutor at ARA Institute of Canterbury (formally CPIT) has managed many teams to success in competitions such as Nestle Toque d’Or, Trans Tasman and ANZ Bake, and was a founding member of the New Zealand Pastry Team.

Braun regularly travels to Asia and the Middle East as a consultant to Barkers Professional Demonstrating, undertakes recipe development for Nestle Professional and has published a recipe book on chocolate, ‘The Chocolate Architect’.  He is also vice-president of the Bakery Industry Assn of NZ (BIANZ).

Braun’s new role at Continental sees him managing a team of bakers who are charged with preparing exciting, new tantalising dessert and treat options for Continental’s event catering clients, as well as creating another point of culinary difference at the company’s venues and retail outlets (including Continental Bakery in Rangiora, Kingsford Kitchen in Southbrook, Madison’s Restaurant at the Heritage Hotel in Christchurch’s CBD, and the Dining Car of the Christchurch Tram).

One of Braun’s first tasks when starting with Continental 3rd November will be developing a stunning High Tea menu for Mona Vale Homestead, a restaurant and function venue managed by Continental and scheduled to reopen in November.