MIAMI, Fla.(March 12, 2002) - Apollo Ship Chandlers, Inc., the cruise industry's largest independent catering company, has established a new recruitment division via an alliance with CTI Group, USA and its subsidiary office in Jakarta, Indonesia . Through this partnership, Apollo has added to its hospitality products and services the highly specialized training and recruitment of professional pastry chefs for cruise ship food preparation.

Taught on-site at the prestigious Sekolah Tinggi Parwisata Bandung in Indonesia, the Professionals in Pastry program has been custom-designed by Apollo Ship Chandlers under the direction of the Corporate Pastry Chef Alain Barc. Trained in France, Barc
was the protégé of renowned Master Pastry Chef Jean Claude Fresson. Barc holds a Brevet de Maitrise (master pastry chef diploma) as well as the certification Capacite Aptitude Professionale - Patissier/Glacier/Chocolatier/Confisseur. His impressive background includes tours of duty at such exclusive resorts as the Eden Roc in Cap Antibes, France and Le Crillon in Paris.

Professionals in Pastry is an 80-hour program taught over a period of four weeks. All aspects of pastry design and production are covered and training includes hands-on dessert preparation using the actual ingredients and equipment used by pastry chefs onboard ship. The pilot program was recently launched, with Chef Barc on hand to oversee implementation and assist with lectures.

Equally important, the Professionals in Pastry curriculum upholds the highest standards of the centuries-old art of pastry-making while keeping trainees abreast of the lastest trends in heart-healthy food preparation. The course work includes menu planning, ice cream preparation, sugar-free desserts, production levels, requisitioning, custom decoration, marzipan, sugar craft, USPH, and special occasion desserts such as caramel crème brulee and chocolate truffle cake.

At the conclusion of the program, trainees are awarded a certificate of competency that qualifies them for a shipboard position as an assistant pastry chef. Noted Rafael A. Ordoñez, President of Apollo Ship Chandlers, "As cruise line caterers, the placement of qualified kitchen personnel is a natural extension of the products and services we provide. Cruising is a very special experience and the pastries and desserts served at every meal must be equally memorable. To ensure that cruise lines have access to the best pastry chefs available, Apollo is now in the business of training and placing this pivotal member of any ship's supervisory staff."

For further information about filling shipboard pastry chef positions, contact Apollo Ship Chandlers at www.apolloships.com.