Chef Kathryn met the owners of Le Moulin Bregeon in 1999, and has been taking groups over ever since! She will teach 2 baking related sessions of our hands-on cooking program in France.
Chef Bernard Levenez
Bernard Levenez is our main group "tour guide," translator and will also share his savory and sweet Brittany-related specialties with the group in 2 hands-on cooking sessions. Bernard makes all the confisserie for Le Moulin, which you will enjoy with your daily breakfast. Bernard's mother owned a restaurant in Brittany, so Bernard grew up helping -- although his mother's speed record for making crepes cannot be beat!
Chef Pascal Merillou
Chef Pascal grew up along the Dordogne, and his regional style cuisine is from the heart-of France. Pascal loves his organic gardens and refuses to lower his standards -- so you will eat his delicious, local food all week. Le Moulin owner, Jonathan Robinson, met Pascal while he was working years ago at a restaurant in Paris, and the rest is history. Chef Pascal will lead 2 hands-on cooking sessions for ICE.
Chef Guy Izambard
Guest Chef Guy Izambard trained at the Plaza Athenee in Paris, and recently retired as the head Culinary Director of the regional culinary training school in Saumur. One of his specialties is charcuterie. Chef Guy recently returned to his native Brittany, but will come teach an intense, hands-on day for us at Le Moulin Bregeon (morning and afternoon cuisine sessions).
Jonathan Robinson
Jonathan Robinson is a fine artist who went to Paris for his Masters degree, and in cliche fashion never returned to live in the United States. It is his vision for Le Moulin Bregeon that established it as a cooperative, run with his partners Pascal Merillou and Bernard Levenez, and his directive for the restoration of the Mill and the Village (project underway in Linieres-Bouton). Jonathan created the culinary program at Le Moulin Bregeon with the pastry shop owner Chef Christian Godineau (and his culinary and other food professional contacts throughout the Loire Valley).
Chef Jessie Riley
Chef Jessie is Kathryn's partner, teaches in the culinary program at Kingsborough Community College, and a co-host of Wild Game Domain: From Hunt to Hearth on Heritage Radio. She has helped guide many cuisine courses at Le Moulin Bregeon, and spent part of one cold winter at Le Moulin with Bernard, working at La Duchesse Anne Patisserie in Saumur (when Figaro was born at the Mill!). She will lead 2 hands-on cooking sessions.
ROOM MATES AND ROOMING ARRANGEMENTS
Nancy Wadler and Sylvia Cancio
Latham River Suite
Nancy Wadler is an attorney who works as a legal recruiter/coach (Career Advocacy for Attorneys), with a focus in the Intellectual Property field. She volunteers as a teacher for ESOL students. Travel is a great passion. She speaks a little Spanish and a little more French. How good is her French?
Comme ci comme ca.
Sylvia Cancio almost visited Le Moulin Bregeon 7 years ago, but work beckoned and she had to send her daughter instead. This year she's finally going to make it and she is truly looking forward to the trip this year. Sylvia is a businesswoman and licensed aesthetician who operates a healthcare staffing agency in NYC as well as an Acne Clinic in Queens. However, her passing is baking and cake decorating and she has taken numerous classes at ICE to hone her craft.
Jeff Yoskowitz
The Village Room 1
Chef Jeff Yoskowitz teaches the professional and recreational classes at ICE with Chef Kathryn, and has been wanting to come to France for the culinary program for years. This is the year. Jeff is one of the partners in Food Startup Help with Kathryn Gordon and Jessie Riley, a consultancy for start ups and expanding entrepreneurs in the food industry. He is the Lead Instructor in the Pastry & Baking Program at ICE. His last trip abroad was to Switzerland, where he mostly focused on chocolate -- so he is looking forward to a more diversified program in France.
Jamie Guardino and Jessica King
Comme ci comme ca.
Sylvia Cancio almost visited Le Moulin Bregeon 7 years ago, but work beckoned and she had to send her daughter instead. This year she's finally going to make it and she is truly looking forward to the trip this year. Sylvia is a businesswoman and licensed aesthetician who operates a healthcare staffing agency in NYC as well as an Acne Clinic in Queens. However, her passing is baking and cake decorating and she has taken numerous classes at ICE to hone her craft.
The Village Room 1
Chef Jeff Yoskowitz teaches the professional and recreational classes at ICE with Chef Kathryn, and has been wanting to come to France for the culinary program for years. This is the year. Jeff is one of the partners in Food Startup Help with Kathryn Gordon and Jessie Riley, a consultancy for start ups and expanding entrepreneurs in the food industry. He is the Lead Instructor in the Pastry & Baking Program at ICE. His last trip abroad was to Switzerland, where he mostly focused on chocolate -- so he is looking forward to a more diversified program in France.
Jamie Guardino and Jessica King
The Miller's Room
Jamie is a graduate of the Pastry & Baking Career Program at ICE, and owns a pastry school in the Philippines with her brother.
Jessica is a recent graduate of the Pastry & Baking program at ICE, currently in externship. She is 22 years old and from Rockaway Beach, New York. She will be finished with the program just before we go on the trip to France.
Ginger Qua and Graham Osborne
The Red Room ("The Grainary")
Ginger graduated from the Pastry & Baking program at ICE. She worked as a financial broker and also for architectural firms in Manhattan. She now does freelance work with event planners and florists. Graham was a soldier and construction engineer. He worked in peacekeeping and currently works in statistics at the United Nations.
Yael Fuchs, Sylvia Cancio and Michelle Efron
The White Room (2nd floor)
Jamie is a graduate of the Pastry & Baking Career Program at ICE, and owns a pastry school in the Philippines with her brother.
Jessica is a recent graduate of the Pastry & Baking program at ICE, currently in externship. She is 22 years old and from Rockaway Beach, New York. She will be finished with the program just before we go on the trip to France.
Ginger Qua and Graham Osborne
The Red Room ("The Grainary")
Ginger graduated from the Pastry & Baking program at ICE. She worked as a financial broker and also for architectural firms in Manhattan. She now does freelance work with event planners and florists. Graham was a soldier and construction engineer. He worked in peacekeeping and currently works in statistics at the United Nations.
Yael Fuchs, Sylvia Cancio and Michelle Efron
The White Room (2nd floor)
Yael is an OB/GYN, who met Chef Kathryn years ago (9? 10?) at ICE when Yael took the 12-week intensive pastry program. In 2013, Yael, Ginger and Graham met on Chef Gerri's Cuisine Course in Italy. This year it's time for France!
Michelle Effron graduated with a Bachelor of Arts degree in Biology from the University of California San Diego. After working in biotech and academic research for 5 years she moved to the East Coast with her husband where she continued to work in science and eventually moved to New York City and began working for CEO’s of Fortune 100 companies. Having always been an avid baker and cook, Michelle decided that after 20 years in corporate America, it was time for her to follow her true passion. In the winter of 2013, Michelle enrolled in The Institute of Culinary Education’s School of Pastry and Baking Arts and graduated in September of 2013 with Highest Honors. Following her externship, Michelle launched her own business, Eat Great Cake where she creates custom cakes and pastries in the bustling Upper West Side neighborhood of New York City.
John Parisi
The Village Room 2
John is a recent graduate of the career culinary program at ICE in August, 2013. After graduating, John did his externship at Lure Fishbar in Soho, where he was hired out of externship and now works the saute station full time at lunch. He is excited to be able to cook with chefs in France.
Kathryn Gordon and Jessie Riley will be in The Green Room
ICE graduates Nora Watson and Ana Nicole Rodriguez will be working at Le Moulin this summer:
Ana is a recipe developer, food editor and freelance chef living in her native NYC. Ana is a James Beard Foundation fellowship recipient and holds a Restaurant Management and Culinary Arts certificate from ICE. She has staged at Blue Hill and worked on the editorial team of Food Arts magazine. She writes about her culinary adventures at www.piquantblog.com She is delighted to be cooking at Le Moulin Bregeon.
Nora Watson is a graduate of the Professional Culinary Program at ICE, and met Chef Kathryn in the Culinary Mod 4 portion. Nora heard stories about the Mill several years ago, and stated her interest to work at the Mill one summer. This is the year! Nora works primarily a Chef Assistant at ICE, helping in classes and teaching special events (although she works a bit at Rustico Cooking as well). Lately she has been cooking lunches for the Center for Advanced Pastry Studies (CAPS) at ICE. She has also done freelance chef work in NYC and NJ, and last summer catered several beach bbq's.
No comments:
Post a Comment