MCF USA Conference
MCF USA Conference
MCF USA Conference
International Culinary Center
Master Chef Jean-Louis Dumonet
Executive Chef & Owner of Chef JLD Consulting LLC
Master Chef of France, Jean-Louis Dumonet is a native of France, Jean-Louis comes from a family of restaurateurs. His parents were the hearts behind the Paris bistros: Josephine and La Rotisserie. Jean-Louis began his culinary career at 14 and earned his formal training at l’Ecole Hotelière Jean Drouant in Paris, where he met his wife, Karen. By the time he was 26 years old, he and Karen ran “Restaurant Jean-Louis Dumonet” in Chateauroux, France. The restaurant was touted in all the guide books. Their heart of adventure set them on the path to New York City. They opened Trois Jean which received praise from the likes of The New York Times “Breathtakingly good” (The New York Times), and Zagat “extraordinary”. The restaurant was sold in 2000 and Jean-Louis went on to work at some of NYC’s most prestigious kitchens. Jean-Louis is a member of the James Beard Foundation and has cooked at the James Beard House. In 1994 he was awarded the prestigious title of Maître Cuisinier de France. In 2010 he has been awarded by the French Minister of Agriculture l’Ordre du Merite Agricole, (National Order of Agricultural Merit). Its ribbon is Moiré pattern green with a red-orange stripe down each side – the stripes symbolize the prestigious institution of the ordre national de la Légion d’honneur. Master Chef Jean-Louis Dumonet: “I’ve known Sitram since 1987. My wife and I used to own a restaurant in Chateauroux, 35 miles away from Sitram factory. Sitram’s owner at the time was Gilles Combe who was a very good customer and became a friend. So of course my kitchen was well equipped with Sitram. Without forgetting the “cocotte” we add home. So I am very pleased to have them back in my kitchen in NY.”
Master Chef Philippe Bertineau – Executive Chef
Master Chef Bertineau comes from the central-west region of France, where he perfected his culinary skills on his family’s farm. Chef Bertineau grew up on a farm near Bordeaux, where he cooked family recipes. He found pleasure learning and cooking in the kitchen and was inspired by the restaurants in the Latin Quarter in Paris. His mother taught him the seasonality of ingredients and how food can be comforting. He now strives to pass the pleasure of cooking with seasonal ingredients onto his team, and guests.
He has over 25 years of prestigious culinary experience in NYC, where he worked for Daniel Boulud, Francois Payard, and Alain Ducasse. At Daniel, he learned more about NY kitchens and culture. Payard gave him the freedom to express myself in menu development, and at Ducasse, he was able to tie everything together and bring it to the next level. Chef Bertineau believes that knife skills, cleanliness, and organization are three skills that are most important in the kitchen. He also emphasizes, “love and passion for what you do best everyday.”
“You also must have an open mind, a willingness to learn, and a strong team and work ethic. I always encourage young chefs to strive to work for the best in the industry because they will learn an incredible amount from those experiences.”
Some of the best books I recommend to any chef are: the Alain Ducasse cookbooks, “The Flavor Bible” by Karen Page, and the Larousse Gastronomique. Although Master Chef Philippe has gained enormous skills and wisdom during his prestigious career, he emphasizes: “Learn your craft, perfect it, and then teach and share it with your peers.”
Ariane Daguin was born into a world of great food. Her father, André Daguin, chef-owner of the Hotel de France in Auch, Gascony, is famous throughout France for his artistry with foie gras and other Gascon specialties. A career in food might have seemed natural, but Ariane decided to pursue an academic degree at Columbia University. While working part-time for a New York pâté producer, Ariane was in the right place when the opportunity to market the first domestically-produced foie gras presented itself. In 1985 she gathered her financial resources and launched D’Artagnan, the only purveyor of game and foie gras in the U.S. at the time. The creation of D’Artagnan coincided with a growing sophistication in American cuisine and an increased interest in organic, free-range chicken and humanely raised veal. At the vanguard of the farm-to-table movement, today D’Artagnan is the leading purveyor of organic poultry, game, foie gras, pâtés, sausages, smoked delicacies, and wild mushrooms to the nation. In addition to running D’Artagnan, developing new products and researching innovative and ecologically responsible methods of production, Ariane is founding president of Les Nouvelles Mères Cuisinières, an international association of prestigious women chefs. She is on the board of City Harvest, and active in The American Institute of Wine & Food and Women Chefs and Restaurateurs. Recognized in 1994 by The James Beard Foundation “Who’s Who of Food and Beverage in America,” Ariane is now a member of the Awards Committee. In 2005, Ariane received the “Lifetime Achievement Award” from Bon Appetit Magazine, and in September 2006, she was awarded the French Legion d’Honneur.The Daguin family in Gascony has been in the restaurant business for decades. André Daguin is a legendary chef credited with putting Gascony on the culinary map. As chef and owner of the Hôtel de France in Auch, from 1960 to 1997, he collected 2 Michelin stars and garnered a worldwide reputation as a leader in nouvelle cuisine. (Credits: Image and Blog: Laura Dunn/ Huff Post Blog & NY Village Voice). www.dartagnan.com
Chef Bruno Riou
With a decade of experience working with Alain Ducasse in London, including managing a three Michelin start chef team, Bruno Riou continues to serve as the Executive Chef under Alain Ducasse. He is often recognized for interpreting classic and refined Ducasse cuisine in a contemporary way. Rio attributes his passion for cooking to his family, particularly his mother and father from Corsica. Before enrolling in culinary school at age 24, Riou studied law and geography. While taking courses at the Lycée Hôtelier De Bonneveine in Marseille, he staged with Provençal Chef Jean Pierre Moggia, who has been one of his mentors ever since. Upon graduating, he worked in southern France for two years before moving to London where he was energized by a community of ambitious chefs dedicated to perfecting their culinary skills. Starting at Le Suquet, he quickly learned English and was committed to working in a fine dining restaurant. In 2002, he took an opportunity to work at Alain Ducasse’s Spoon at Sanderson in the Sanderson Hotel in London, where he was inspired by working for a renowned culinary master and the fine ingredients available. Three years later he was promoted to executive sous chef, creating new menus and overseeing the schedule for the 24-hour kitchen and its 25 chefs. “Sitram blends timeless design with durability in their high performing cookware lines. We source the best possible ingredients and tools for our kitchen. We depend on Sitram to help us deliver exceptional results”. Chef Bruno Riou
Chef Hervé Malivert
Hervé Malivert, Culinary Coordinator Chef Hervé Malivert’s enthusiasm for the kitchen was evident by the age of 12, and the complex mix of French, Swiss, and Italian influences found in his homeland, the Rhône region of France, shaped his culinary outlook. His passion for cooking rivals his taste for excitement. In addition to the two decades spent working in restaurants world-wide, he has spent a year and a half crossing the African continent and has taken up photography as a favorite hobby.
As Director of Culinary Affairs at he Institute of Culinary Education, Chef Hervé’s sense of adventure is put to good use testing new recipes for L’École. His international experience is reflected in his personal motto: make food, not war! Chef Hervé joined the International Culinary Center in 2006. More information: http://www.internationalculinarycenter.com
Chef Frederic Loraschi
Award winning chocolatier Frederic Loraschi unveils new ways of discovering chocolates through his unique and handcrafted approach to confections. His exclusive collections of chocolates combine French tradition and cutting edge flavor combinations using very little sugar, no preservatives, and single origin chocolate from around the world.
Loraschi has a wide range of premium chocolate confections, as well as gourmet hot chocolate products that transform tea/hot coco time into an indulgent experience. Loraschi won the best “Tasting Award” in the US World Chocolate Masters Competition in 2010. He is continually innovating new products and flavors with chocolate truffles, luxury hot chocolate, premium chocolate bars and other sweet confections. His products are featured in his Pennsylvania store and online at www.fredericloraschichocolate.com
Since opening Frederic Loraschi Chocolate in 2005, it’s always been about finding the best products. To prepare our delicious chocolate confections, we need to buy the right equipment daily. We use sauce pots and pans for booing, caramelizing and deglazing. I knew I needed something sturdy, durable and affordable. The choice was clear and simple, Sitram.
In my career, I have worked with Sitram cookware on many occasions. Sitram offers many different lines of cookware suitable for different applications in our industry. In our ever-moving industry, cookware shouldn’t be a daily concern. The Sitram Profiserie line has been a working miracle for us every day. It is truly the support that got you covered.