La Paulee Gala Dinner Chefs

Chef d'Honneur Daniel Boulud DanielDaniel Boulud was born in France on March 25th, 1955. He was raised on his family's farm near Lyon, where he grew up surrounded by the rhythms of the seasons, the wonders of produce fresh from the fields, and of course, his grandmother's inspiring home cooking.

After being nominated as a candidate for best cooking apprentice in France, Daniel went on to train under renowned Chefs including Roger Vergé, Georges Blanc and Michel Guérard. Following two years in Copenhagen where Daniel worked as a Chef in some of the city's finest kitchens, he made his way to the United States. His first position here was as Chef to The European Commission in Washington, DC. Next, Daniel opened the Polo Lounge at The Westbury Hotel and later Le Régence at the Hotel Plaza Athenée in New York City. From 1986 to 1992, Daniel served as Executive Chef at New York's Le Cirque. During his tenure there, the restaurant was regularly chosen as one of the most highly rated in the country.

In 1993, Daniel Boulud opened his own much-heralded restaurant DANIEL on Manhattan's Upper East Side. Here his inspiration remained the seasonal ingredients drawn from the best local purveyors. In just a year after opening, the restaurant was rated "one of the ten best restaurants in the world" by the International Herald Tribune.

In September 1998 Daniel Boulud opened Café Boulud, named for the gathering place his great grandparents tended on their farm outside Lyon at the turn of the century. The contemporary Café Boulud is a French restaurant with an international accent welcoming Manhattan's café society to a spot with the cosmopolitan chic of a Parisian rendez-vous. In December of the same year the chef-restaurateur relocated DANIEL to its new Venetian renaissance inspired setting in the former Mayfair Hotel on Park Avenue and 65th Street. Since the restaurant's re-opening, Daniel Boulud has been named "Chef of the Year" by Bon Appétit Magazine and the restaurant has received Gourmet Magazine's coveted "Top Table" award. On March 14, 2001 the New York Times restaurant reviewer William Grimes awarded DANIEL a coveted four-stars. A second Café Boulud is planned to open in Palm Beach's Brazilian Court Hotel in Summer 2003.

In June 2001 the Chef opened DB Bistro Moderne in the City Club Hotel on West 44th Street. "DB" is a casual and contemporary restaurant in the heart of midtown and just steps from the theater district. Here Daniel Boulud's latest menu offers updated bistro cooking rooted in French tradition.

Daniel's other endeavors include Feast & Fêtes, the exclusive catering department of DANIEL and his "Private Stock" line of Caspian caviar and smoked Scottish salmon offered via direct mail. Daniel was one of the founding partners of Payard Patisserie & Bistro and sold his interest in business to François Payard in September 2000.

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Guest Chef Michel Richard CitronelleA great chef, who is cooking at a level that far exceeds any Michelin three-star chef in France,” states Robert Parker of the Wine Advocate (May 2003). “One of the finest displays of modern art,” says Tom Sietsema of the Washington Post (October 2003). “What you see isn’t what you get at Michel Richard Citronelle. The chef has already become legend for his playfulness,” writes Phyllis Richman in Food Arts (September 2003).

Michel Richard was a pioneer in creating the revolutionary French/California cuisine that is now so prevalent. His style is light, fresh and intelligent, focusing on innovative combinations, witty presentations and always an element of texture. “His restless California cuisine is beautiful, offbeat and constantly changing,” states Ruth Reichl of the New York Times.

Richard knew he wanted to be a chef when he first glimpsed a restaurant kitchen at the age of eight. “The white hats, aprons, and all of the food – I fell in love,” Richard says now of the experience. His fate was decided. At fourteen, Richard apprenticed in a restaurant-run patisserie in Champagne, France. Three years later he moved to Paris where he quickly rose to the top position at Gaston Lenotre’s esteemed pastry shop.

But, like many other chefs of his age growing up during the Bocuse revolution, Richard wanted to move to America. The opportunity came in 1974 when Lenotre opened a pastry shop in the States. Unfortunately, America was not yet ready for Lenotre’s sophisticated French fare and the patisserie closed.

While Richard thought he would eventually move back to France, he was not yet ready. So, in 1975 he moved to Santa Fe for the opportunity to run a pastry shop serving simple meals. A year later he bought the shop finding that ownership was much more lucrative and creatively energizing. Despite his success, Richard explained that “Santa Fe was not a dream for an ambitious young chef,” and looked to the West Coast for his next move.

In 1977 Richard moved to Los Angeles, attracted by the power and glamour of the city. He opened Michel Richard to instant success. With the profits of his highly lucrative pastry shop, Richard traveled back and forth to France eating, learning and cooking in three star Michelin-rated restaurants.

In 1987, Michel opened Citrus as Executive Chef and owner, adapting his native French cuisine to the tastes of Southern California. Citrus put Michel Richard on the culinary map, and in 1987 was voted The Best Restaurant in the United States by Traveler’s magazine. In 1988, Michel Richard was inducted into the James Beard Foundation’s “Who’s Who” in American Food and Wine.

A year later, Michel opened Citronelle, offering a menu similar to that of Citrus, but in a more elegant atmosphere overlooking the ocean in the Santa Barbara Inn Hotel. With his financial partners from MeriStar Hotels & Resorts, Inc., he went on to open Bistro M in San Francisco, and Citronelle in Baltimore and Philadelphia. In 1994, Michel opened Citronelle in the Latham Hotel Georgetown in Washington, DC. Four years later, Michel decided to focus all of his efforts on the East Coast. In early 1998, after a $2 million renovation, Richard moved from Los Angeles to Washington, DC to cook full time at Michel Richard Citronelle. Now Michel considers the DC Michel Richard Citronelle his flagship restaurant.

Michel is the author of Michel Richard’s Home Cooking with a French Accent, published by William Morrow in 1993. His philanthropic endeavors include a Gala for which he organized 70 of France’s greatest chefs to honor Julia Child and raised money for the American Institute of Wine & Food. Michel was a nominee for James Beard’s, Chef of the Year Award for 1996. The same year, he received the Five-Star Fleur de Lis Award for Outstanding Restaurant. In the October 2001 issue of Gourmet, Michel Richard Citronelle listed as one of the Top 20 Restaurants in the Country. In May 2002, Michel was voted by the Restaurant Association of Metropolitan Washington (RAMW) as the Best Fine Dining Restaurant and Chef of the Year, an accomplishment that no other has attained in the history of the RAMW. Citronelle is repeatedly the recipient of such high honors as Exxon Mobile Four Star and AAA Four Diamond Award awards. In 2002 Michel Richard Citronelle became an invited member of the internationally acclaimed Traditions & Qualité, Les Grandes Tables du Monde, and 2003 brought the highest honor of becoming a member of the prestigious Relais & Chateaux. Michel has been a guest on many television shows including Good Morning America, Food Network’s “Ready…Set…Cook!” and the PBS series Cooking with Master Chefs, hosted by Julia Child.

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Chris Gesualdi Montrachet

Chris Gesualdi epitomizes Montrachet's heralded tradition of contemporary three-star French cuisine. Now in his second tour as Montrachet's Executive Chef, his culinary style combines classic French technique with modern flair, and has helped make Montrachet one of America's most respected restaurants.

Chef Gesualdi's cuisine was praised by the New York Times in Ruth Reichl’s three star review—"The kitchen is well run; the food refined yet aggressive. Its strength lies in the quality of the ingredients and the finesse with which they are combined. The food seems effortless."

There are several signature dishes that reflect Chris' distinctive style. They include Truffle Crusted Salmon, Reggiano Crusted Chilean Sea Bass, Artichokes Barigoule, Warm Applewood Smoked Salmon with Caper Emulsion and Osetra, and Quince Stuffed Saddle of Venison with Red Cabbage Coulis. Chef Gesualdi is particularly adept at matching food and wine.

Chris grew up in Connecticut where he began working in restaurants at the age of 15. Following his graduation from the Culinary Institute of America, Chris embarked on a 10-year journey of polishing his skills in New York's finest restaurants. He worked with the esteemed Thomas Keller at La Reserve and as his Executive Sous Chef at Raphael and Rakel in Soho. He continued to perfect his craft with Gerard Pangaud at Aurora and Gilbert Le Coze at Le Bernadin. In 1991, Montrachet owner Drew Nieporent, impressed with Chris’ special talents, recruited him as Chef de Cuisine to Debra Ponzek. When she departed in 1994, Chris was promoted to head chef and served in that capacity for the next six years.

For the last several years, Chris has been Corporate Consulting Chef for Drew’s Myriad Restaurant Group. In January 2003, Drew asked him to return to Montrachet as Executive Chef, where he continues to set new standards of culinary excellence.

Matt Durren Heartbeat

Matt’s earliest remembrances of cooking begin with baking with his mother and grandmother when he was a boy. He has always been fascinated with cooking. When other kids were out playing baseball, he was checking out cookbooks from his elementary school library.

Matt started his career in foodservice working as a dishwasher in a busy little restaurant in Royal Oak, Michigan. Graduating in 1998 with an Associate’s Degree in Culinary Arts, he has worked in many independent restaurants as well as upscale venues like the four-star Townsend Hotel (a preferred hotel in Birmingham, Michigan). In addition, Matt was a contributor to the Detroit News food section writing articles and being a member of the food taste panel.

Moving to Chicago in 2001, Matt was hired at the W Chicago City Center where he put great effort in making it one of the best hotels in Chicago. Matt has continued to move and has now made the W New York his new home in June 2004.

Matt believes that a good performance is 10% inspiration, and 90% perspiration. Without pinpointing a certain style and emphasizing freshness, he strives to bring your palate “comfort food for the health conscious”.

Stephen Lewandowski Tribeca Grill

Stephen Lewandowski is the talented young chef at Tribeca Grill, the landmark restaurant in downtown Manhattan. His passion and energy take the restaurant's contemporary American cuisine to new heights.

Stephen's culinary creativity is disciplined by classical technique, inspiring standout dishes such as Braised Short Rib with Foie Gras Ravioli and Poached Maine Lobster with Crispy Sweetbreads. His elegant, innovative cuisine finds a perfect complement in Tribeca Grill's superb wine list, winner of Wine Spectator's coveted Grand Award. The wine dinners he cohosts with wine director David Gordon draw critical acclaim. His interest in artisanal cheeses prompted him to develop a cheese course that has become a stellar feature of the Grill's menu.

Stephen's love of cooking began at age 12 when he prepared Sunday dinners with his father. He worked for a catering company throughout high school and entered the Culinary Institute of America on his 21st birthday. After graduating, he became the sous chef at Manhattan's Abbey restaurant. He continued to polish his craft at Gotham Bar & Grill and then at Fantino in the Ritz Carlton. Stephen stayed with the Ritz Carlton for several years, cooking in various cities across the US. In 1999 he was named executive sous chef for the Peabody Orlando, where he oversaw all five restaurants for the 1000-room hotel. He joined Tribeca Grill in 2000 and was promoted to executive chef in 2003.

The rising star participates in many charity events, and is actively involved in AIWF's Days of Taste, a discovery-based program that teaches 4th and 5th grade students how food weaves its way from farm to table.

Stephan Motir Tribakery

Stéphane Motir joined Tribeca Grill and TriBakery as Executive Pastry Chef in June 2001, bringing his time-honored techniques and signature style to one of New York's most popular and respected restaurant landmarks and adjacent bakery. Prior to June, Stéphane worked as the Head Pastry Chef at The Tonic as well as a 5-diamond Ritz Carlton hotel and restaurant in Manhattan.

Motir brings his French heritage, classical training, and breadth of experience in both European and American kitchens to Tribeca Grill and TriBakery. As a Master Chocolatier, he is also well known for creating dessert chocolates as well as special holiday chocolate displays. His signature desserts include Dulce de Leche Cake, Piña Colada Cake, Crisp Pear Tart and Brownie Chocolate Mousse Cake.

Earlier in his career, Stéphane spent several years as Assistant Pastry Chef at Le Meridien Hotel in London and later at their property in Newport Beach, California, as Pastry and Sous Chef. In 1984, Motir received his Bachelor's degree in Culinary Arts at The Culinary Institute in Meudon, France, where he earned the Certificate of Aptitude Professionelle Cuisine Classique and Brevet of Aptitude Professionelle Cuisine Classique. In 1985, he was awarded the Certificate of Aptitude Professionelle in patissier, glacier, chocolatier and confiseur.

A former Pastry Instructor at the French Culinary Institute in New York, Stéphane has trained students in the arts of sugar craft, chocolate creations, and hot and cold desserts.

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	The Gala Dinner Chefs

		Grand Cru Sponsor:

`Daniel Boulud Daniel/Michel Richard Citronelle/ Matt Durren Heartbeat/Chris Gesualdi Montrachet/ Stephen Lewandowski Tribeca Grill/Stephan Motir Tribakery` `Chef d'Honneur Daniel Boulud Daniel`Daniel Boulud was born in France on March 25th, 1955. He was raised on his family's farm near Lyon, where he grew up surrounded by the rhythms of the seasons, the wonders of produce fresh from the fields, and of course, his grandmother's inspiring home cooking. After being nominated as a candidate for best cooking apprentice in France, Daniel went on to train under renowned Chefs including Roger Vergé, Georges Blanc and Michel Guérard. Following two years in Copenhagen where Daniel worked as a Chef in some of the city's finest kitchens, he made his way to the United States. His first position here was as Chef to The European Commission in Washington, DC. Next, Daniel opened the Polo Lounge at The Westbury Hotel and later Le Régence at the Hotel Plaza Athenée in New York City. From 1986 to 1992, Daniel served as Executive Chef at New York's Le Cirque. During his tenure there, the restaurant was regularly chosen as one of the most highly rated in the country. In 1993, Daniel Boulud opened his own much-heralded restaurant DANIEL on Manhattan's Upper East Side. Here his inspiration remained the seasonal ingredients drawn from the best local purveyors. In just a year after opening, the restaurant was rated "one of the ten best restaurants in the world" by the International Herald Tribune. In September 1998 Daniel Boulud opened Café Boulud, named for the gathering place his great grandparents tended on their farm outside Lyon at the turn of the century. The contemporary Café Boulud is a French restaurant with an international accent welcoming Manhattan's café society to a spot with the cosmopolitan chic of a Parisian rendez-vous. In December of the same year the chef-restaurateur relocated DANIEL to its new Venetian renaissance inspired setting in the former Mayfair Hotel on Park Avenue and 65th Street. Since the restaurant's re-opening, Daniel Boulud has been named "Chef of the Year" by Bon Appétit Magazine and the restaurant has received Gourmet Magazine's coveted "Top Table" award. On March 14, 2001 the New York Times restaurant reviewer William Grimes awarded DANIEL a coveted four-stars. A second Café Boulud is planned to open in Palm Beach's Brazilian Court Hotel in Summer 2003. In June 2001 the Chef opened DB Bistro Moderne in the City Club Hotel on West 44th Street. "DB" is a casual and contemporary restaurant in the heart of midtown and just steps from the theater district. Here Daniel Boulud's latest menu offers updated bistro cooking rooted in French tradition. Daniel's other endeavors include Feast & Fêtes, the exclusive catering department of DANIEL and his "Private Stock" line of Caspian caviar and smoked Scottish salmon offered via direct mail. Daniel was one of the founding partners of Payard Patisserie & Bistro and sold his interest in business to François Payard in September 2000. go to top `Guest Chef Michel Richard` `Citronelle`A great chef, who is cooking at a level that far exceeds any Michelin three-star chef in France,” states Robert Parker of the Wine Advocate (May 2003). “One of the finest displays of modern art,” says Tom Sietsema of the Washington Post (October 2003). “What you see isn’t what you get at Michel Richard Citronelle. The chef has already become legend for his playfulness,” writes Phyllis Richman in Food Arts (September 2003). Michel Richard was a pioneer in creating the revolutionary French/California cuisine that is now so prevalent. His style is light, fresh and intelligent, focusing on innovative combinations, witty presentations and always an element of texture. “His restless California cuisine is beautiful, offbeat and constantly changing,” states Ruth Reichl of the New York Times. Richard knew he wanted to be a chef when he first glimpsed a restaurant kitchen at the age of eight. “The white hats, aprons, and all of the food – I fell in love,” Richard says now of the experience. His fate was decided. At fourteen, Richard apprenticed in a restaurant-run patisserie in Champagne, France. Three years later he moved to Paris where he quickly rose to the top position at Gaston Lenotre’s esteemed pastry shop. But, like many other chefs of his age growing up during the Bocuse revolution, Richard wanted to move to America. The opportunity came in 1974 when Lenotre opened a pastry shop in the States. Unfortunately, America was not yet ready for Lenotre’s sophisticated French fare and the patisserie closed. While Richard thought he would eventually move back to France, he was not yet ready. So, in 1975 he moved to Santa Fe for the opportunity to run a pastry shop serving simple meals. A year later he bought the shop finding that ownership was much more lucrative and creatively energizing. Despite his success, Richard explained that “Santa Fe was not a dream for an ambitious young chef,” and looked to the West Coast for his next move. In 1977 Richard moved to Los Angeles, attracted by the power and glamour of the city. He opened Michel Richard to instant success. With the profits of his highly lucrative pastry shop, Richard traveled back and forth to France eating, learning and cooking in three star Michelin-rated restaurants. In 1987, Michel opened Citrus as Executive Chef and owner, adapting his native French cuisine to the tastes of Southern California. Citrus put Michel Richard on the culinary map, and in 1987 was voted The Best Restaurant in the United States by Traveler’s magazine. In 1988, Michel Richard was inducted into the James Beard Foundation’s “Who’s Who” in American Food and Wine. A year later, Michel opened Citronelle, offering a menu similar to that of Citrus, but in a more elegant atmosphere overlooking the ocean in the Santa Barbara Inn Hotel. With his financial partners from MeriStar Hotels & Resorts, Inc., he went on to open Bistro M in San Francisco, and Citronelle in Baltimore and Philadelphia. In 1994, Michel opened Citronelle in the Latham Hotel Georgetown in Washington, DC. Four years later, Michel decided to focus all of his efforts on the East Coast. In early 1998, after a $2 million renovation, Richard moved from Los Angeles to Washington, DC to cook full time at Michel Richard Citronelle. Now Michel considers the DC Michel Richard Citronelle his flagship restaurant. Michel is the author of Michel Richard’s Home Cooking with a French Accent, published by William Morrow in 1993. His philanthropic endeavors include a Gala for which he organized 70 of France’s greatest chefs to honor Julia Child and raised money for the American Institute of Wine & Food. Michel was a nominee for James Beard’s, Chef of the Year Award for 1996. The same year, he received the Five-Star Fleur de Lis Award for Outstanding Restaurant. In the October 2001 issue of Gourmet, Michel Richard Citronelle listed as one of the Top 20 Restaurants in the Country. In May 2002, Michel was voted by the Restaurant Association of Metropolitan Washington (RAMW) as the Best Fine Dining Restaurant and Chef of the Year, an accomplishment that no other has attained in the history of the RAMW. Citronelle is repeatedly the recipient of such high honors as Exxon Mobile Four Star and AAA Four Diamond Award awards. In 2002 Michel Richard Citronelle became an invited member of the internationally acclaimed Traditions & Qualité, Les Grandes Tables du Monde, and 2003 brought the highest honor of becoming a member of the prestigious Relais & Chateaux. Michel has been a guest on many television shows including Good Morning America, Food Network’s “Ready…Set…Cook!” and the PBS series Cooking with Master Chefs, hosted by Julia Child. go to top `Chris Gesualdi Montrachet` Chris Gesualdi epitomizes Montrachet's heralded tradition of contemporary three-star French cuisine. Now in his second tour as Montrachet's Executive Chef, his culinary style combines classic French technique with modern flair, and has helped make Montrachet one of America's most respected restaurants. Chef Gesualdi's cuisine was praised by the New York Times in Ruth Reichl’s three star review—"The kitchen is well run; the food refined yet aggressive. Its strength lies in the quality of the ingredients and the finesse with which they are combined. The food seems effortless." There are several signature dishes that reflect Chris' distinctive style. They include Truffle Crusted Salmon, Reggiano Crusted Chilean Sea Bass, Artichokes Barigoule, Warm Applewood Smoked Salmon with Caper Emulsion and Osetra, and Quince Stuffed Saddle of Venison with Red Cabbage Coulis. Chef Gesualdi is particularly adept at matching food and wine. Chris grew up in Connecticut where he began working in restaurants at the age of 15. Following his graduation from the Culinary Institute of America, Chris embarked on a 10-year journey of polishing his skills in New York's finest restaurants. He worked with the esteemed Thomas Keller at La Reserve and as his Executive Sous Chef at Raphael and Rakel in Soho. He continued to perfect his craft with Gerard Pangaud at Aurora and Gilbert Le Coze at Le Bernadin. In 1991, Montrachet owner Drew Nieporent, impressed with Chris’ special talents, recruited him as Chef de Cuisine to Debra Ponzek. When she departed in 1994, Chris was promoted to head chef and served in that capacity for the next six years. For the last several years, Chris has been Corporate Consulting Chef for Drew’s Myriad Restaurant Group. In January 2003, Drew asked him to return to Montrachet as Executive Chef, where he continues to set new standards of culinary excellence. `Matt Durren Heartbeat` Matt’s earliest remembrances of cooking begin with baking with his mother and grandmother when he was a boy. He has always been fascinated with cooking. When other kids were out playing baseball, he was checking out cookbooks from his elementary school library. Matt started his career in foodservice working as a dishwasher in a busy little restaurant in Royal Oak, Michigan. Graduating in 1998 with an Associate’s Degree in Culinary Arts, he has worked in many independent restaurants as well as upscale venues like the four-star Townsend Hotel (a preferred hotel in Birmingham, Michigan). In addition, Matt was a contributor to the Detroit News food section writing articles and being a member of the food taste panel. Moving to Chicago in 2001, Matt was hired at the W Chicago City Center where he put great effort in making it one of the best hotels in Chicago. Matt has continued to move and has now made the W New York his new home in June 2004. Matt believes that a good performance is 10% inspiration, and 90% perspiration. Without pinpointing a certain style and emphasizing freshness, he strives to bring your palate “comfort food for the health conscious”. `Stephen Lewandowski Tribeca Grill` Stephen Lewandowski is the talented young chef at Tribeca Grill, the landmark restaurant in downtown Manhattan. His passion and energy take the restaurant's contemporary American cuisine to new heights. Stephen's culinary creativity is disciplined by classical technique, inspiring standout dishes such as Braised Short Rib with Foie Gras Ravioli and Poached Maine Lobster with Crispy Sweetbreads. His elegant, innovative cuisine finds a perfect complement in Tribeca Grill's superb wine list, winner of Wine Spectator's coveted Grand Award. The wine dinners he cohosts with wine director David Gordon draw critical acclaim. His interest in artisanal cheeses prompted him to develop a cheese course that has become a stellar feature of the Grill's menu. Stephen's love of cooking began at age 12 when he prepared Sunday dinners with his father. He worked for a catering company throughout high school and entered the Culinary Institute of America on his 21st birthday. After graduating, he became the sous chef at Manhattan's Abbey restaurant. He continued to polish his craft at Gotham Bar & Grill and then at Fantino in the Ritz Carlton. Stephen stayed with the Ritz Carlton for several years, cooking in various cities across the US. In 1999 he was named executive sous chef for the Peabody Orlando, where he oversaw all five restaurants for the 1000-room hotel. He joined Tribeca Grill in 2000 and was promoted to executive chef in 2003. The rising star participates in many charity events, and is actively involved in AIWF's Days of Taste, a discovery-based program that teaches 4th and 5th grade students how food weaves its way from farm to table. `Stephan Motir Tribakery` Stéphane Motir joined Tribeca Grill and TriBakery as Executive Pastry Chef in June 2001, bringing his time-honored techniques and signature style to one of New York's most popular and respected restaurant landmarks and adjacent bakery. Prior to June, Stéphane worked as the Head Pastry Chef at The Tonic as well as a 5-diamond Ritz Carlton hotel and restaurant in Manhattan. Motir brings his French heritage, classical training, and breadth of experience in both European and American kitchens to Tribeca Grill and TriBakery. As a Master Chocolatier, he is also well known for creating dessert chocolates as well as special holiday chocolate displays. His signature desserts include Dulce de Leche Cake, Piña Colada Cake, Crisp Pear Tart and Brownie Chocolate Mousse Cake. Earlier in his career, Stéphane spent several years as Assistant Pastry Chef at Le Meridien Hotel in London and later at their property in Newport Beach, California, as Pastry and Sous Chef. In 1984, Motir received his Bachelor's degree in Culinary Arts at The Culinary Institute in Meudon, France, where he earned the Certificate of Aptitude Professionelle Cuisine Classique and Brevet of Aptitude Professionelle Cuisine Classique. In 1985, he was awarded the Certificate of Aptitude Professionelle in patissier, glacier, chocolatier and confiseur. A former Pastry Instructor at the French Culinary Institute in New York, Stéphane has trained students in the arts of sugar craft, chocolate creations, and hot and cold desserts. go to top
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