Food | Wine
BE CHEF FOR A DAY AT LE CHEF CLUB! Spend your Saturday learning how to cook and bake like the professionals.Finish off by tasting dishes from each class with French wine.Come away with recipe cards, a to-go box, a certificate of achievement, expert knowledge, and your own chef hat. With four small sessions going on simultaneously each week, you're sure to find something that interests you. Click HERE for a schedule of classes! Experience the richness of tradition and quality@ Culinary Institute LeNôtre Meet some of your instructors:Chef Pascal Lucas comes to us from his most recent position in London, England, where he was the head chef for the successful chain, Brasserie Gérard. During his time in England, Chef Pascal also worked at the French Embassy and the Lycée Français Charles de Gaulle. Chef Pascal began his culinary career as an apprentice in his hometown of Lille, France. He spent the next 16 years in France taking on positions with increasingly advanced responsibility and complexity. He brings a solid business experience along with his extensive knowledge of cuisine and pastry arts. When one of Chef Jean Moysan’s protégés says “that man could write a book,” you believe him. Chef Jean came to the United States in the early 1970s, practically on a whim. He was working in the kitchen of a restaurant on the second floor of the Eiffel Tower when someone asked if anyone wanted to go to America to cook. Although he was warned that the red tape associated with emigrating was nearly impossible, Chef Jean decided to give it a try and within two months he had a green card and was living in Miami, Florida. Now a U.S. citizen, Chef Jean has made Houston, Texas his home. Chef Jean made a name for himself as the long-time executive chef for the downtown Houston Hyatt Regency Hotel. Most recently, he was head chef for the hotel’s 34th floor, rotating restaurant, Spindletop. Passionate about his mother’s homemade pastries, Chef Benjamin Estienne began working in a French pastry shop at the age of 14. He entered a two-year apprenticeship program in Orleans, France, where he attended school one week and worked for a chef at Au Petit Duc for the remainder of each month. After graduation, he continued to learn on the job, participated in many competitions and furthered his pastry education. Chef Benjamin has traveled throughout the world and worked in French pastry shops in London, Switzerland, Spain, Caribbean, Pacific Islands and France. In 2010, he earned the famous French pastry diploma: The Brevet de Maîtrise. While in high school, Chef Francis Grosse worked at a bakery in his home town and discovered this was the job he had been dreaming of since he was six years old. Francis obtained his vocational aptitude certificate of pastry, chocolate, ice cream and confectionary in 1990 and trained as a confectioner two years later. In 1992 he obtained an advanced diploma in professional pasty, chocolate, ice cream and confectionery through an education in CFA CEPAL NANCY. After years of working in the industry, he obtained a Trainers Approval in 2007 for training professionals in France. FAQs What are my transport/parking options getting to the event?There are plenty of spaces available inside a gated parking lot in front of the Culinary Institute LeNotre. Where can I contact the organizer with any questions?If you have any questions, please contact Janet Robertson at 713/358-5085. Is my registration/ticket transferrable?You may transfer your ticket to any Saturday class through April 27th. Please let Janet know about your change at 713/358-5085.
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