Former Instructor at the Culinary Institute of America / President of the Société Culinaire Philanthropique
Meilleur Ouvrier de France & Chef-owner of New York City's restaurant Lutèce, André has received more than 25 awards
Former Chef & owner of La Cote Basque from 1979 to 2004, It was "known as much for its elegantly arrayed tables.
Roland was hired as White House pastry chef in 1979 by First Lady Rosalynn Carter and retired on July 30, 2004.
Former Chef & owner of Michel Cordon Bleu INC in California / Los Angeles that processed smoke fish products.
Chef/owner of l'Absinthe Brasserie in New york city from 1995 to 2014 / L’Absinthe has garnered a reputation as the best French restaurant in NYC
Former Chef at Atlanta Country Club with a long 50 years experience in Cooking, Management and Training
Executive Chef of restaurants that included Maurice (1981-1989), Les Celebrites (1991-1998), Lespinasse (1998-2003)
Former Chef owner. For 30 years at Madeleine Petit Paris Restaurant Catering in New Jersey. Gaspard Caloz is one of America's Best Chefs
Former Chef and consultant at Bistro Chagall, Epure Consulting and Louis XVI Restaurant. Jean Claude has developed the art of French cuisine
Former Chef and president of the home culinarians and trustee at the society culinaire philanthropique
Former Chef and Owner, cakes and catering
Cape May Court House, New Jersey, Chevalier du merite agricole
Former Executive Chef and writer at Country club
Nashville and Gargantua restaurant, Patrice write the Joy of Seafood in 1988.
Former Executive Chef at Quo Vadis and Le Cirque, former Trustee of the ACF and Chevalier du Merite Agricole
Former Executive Chef, Tragara in Bethesda and Rive Gauche in Washington DC,
Executive Pastry Chef- Choclatier - Glacier / Former Pastry Instructor at Paris Gourmet
Former Executive Chef at La Caravelle New York City 1982 Member and trustee of the societe culinaire Philantropique
Executive Chef and Owner, L'academie de cuisine
Gaithersburg, Maryland from 1976 to 2011/ Chevalier du Merite Agricole
Former Executive Chef of the union league club and the University Club in New York City
Executive Chef / Owner of Le Bec Fin in Philadelphia for 44 years his now the Owner at Perrier Bistro Perrier in Walnut Hill College
Former Executive Chef - Owner / Restaurant La Colline Washington DC from 1982 to 2006
Former Executive Chef at the union club of the city of New York, Trustee and member of the Societe Culinaire Philanthropique.
Former Executive Chef Lead Instructor at International Culinary canter and owner at Dominique Gourmet catering .
Former Executive Pastry Chef at the Ritz Carlton in Dove Mountain Arizona and Lead Pastry Instructor at the CIA
Pastry Chef and instructor at Secchia Institute for Culinary Arts at Grand Rapids, Captain of the US team coupe du monde de patisserie 1991.
Chef Chambrin was the Executive Chef at the White House, serving both the Bush and Clinton administrations
Former executive Chef / Owner at Union League Café in New Heaven and Bar Bouchee in Madison Connecticut
Former Executive Chef / Owner Food & Wine Research Inc – Design Group in Boston / Officier dans l'ordre du merite agricole
Former Executive chef and Writer of the Metropolitan club In New york City and Maxim's in Chicago
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