In our superior cuisine class, we generally have two chefs who do all the demos. Chef Philippe Clergue and chef Patrick Terrien. Occasionally, chef Franck Poupard takes over. In the practicals, there's a variety of chefs showing up; Even 'guestchefs' whose names I don't even know.
Let me give you a bit of background on this team; All of them are French, mais bien sûr!
I'll start with chef Patrick Terrien - he works for Le Cordon Bleu since 1989, he owned a * Michelin star restaurant in Tours, but that's a while ago. He also worked quite a bit abroad.
Chef likes to make fun of other chefs.... 'oui, mon chef'..... Dedicated indeed.
Then there is chef Philippe Clergue. He's from the Pyrenees region. His career started in a 2* Michelin restaurant. He also worked in the Elysee Palace (Ze President), and he worked in numerous * Michelin star restaurants.
He also owned his own restaurant in the Beaunne rgion for 15 years. Here, he also gave cooking lessons. Chef Clergue is with Le Cordon Bleu since 2006.
Great chef, very dedicated, precise, funny and a wine lover. He ALWAYS gives wine tips during a demo. And he loves applause!
And last but certainly not least, chef Franck Poupard. Chef is from Normandy and is with Le Cordon Bleu since 2007. He worked in a few *Michelin star places. He also was a chef for the French Olympic team in 1992 in Barcelona. In winter he used to work in the ski regions and in the summer in Corsica. He was a 'fusion chef' in Geneva, Switzerland and in 2003/2004 he worked in London at Harrods, 'Le Georgian'. He can 'roll his eyes' like nobody else, and he smiles a lot. You can also call hin 'monsieur foie gras'.And who's this? Is this a guest chef? He even has his own Facebook page... check him
out quickly!
