- Private Chef ? Custom Order ? Classes.
Television Personality Encouraged by watching his parents and grandmother cook, Bruno started working in a restaurant part-time at the age of 13. Neither the 20-mile ride ? rain or shine ? nor the...Read More
- 12/2007 - PresentPlease, refer to my website!12/2007 - PresentPlease, refer to my website!01/2005 - 01/2007Cooking & Baking Consultant01/2005Baking & Pastry ConsultantShow All Professional Experiences (1)
- 1985 - 1988
Extra-activity: Activities and Societies:Activities and interests•Photography, swimming, bicycling, painting and drawing (oil, canvas).Languages•French•English•Spanish-basic1985 - 1988
Activities and Societies: Activities and interests Photography, swimming, bicycling, painting and drawing (oil, canvas). Languages French English Spanish-basic
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2008: Featured on Dessert Professional Magazine,1st issue.2000: Semi-finalist “best worker in France” baking•Competition in Midi Pyrenée, best grade from 19 competitors Category: cartoon characters made using bread dough: “Asrerix the Gaulois”.1998: First prize at the “Trophy of good eating”•Competition; world cup soccer item. Showpiece, regional specialties and appetizers.1988: Semi-finalist at the “best Apprentice of France” •Regional pastry competition in Bordeaux.
Television Personality Encouraged by watching his parents and grandmother cook, Bruno started working in a restaurant part-time at the age of 13. Neither the 20-mile ride ? rain or shine ? nor the meager wage of 50 Francs (nine dollars) at the end of the week deterred him from going on to his
apprenticeship and then attending culinary college in the city of Bordeaux. Born and raised in France, Chef Bruno graduated in
1988 from Carles Vernet Culinary Institute. He spent the 1990's working in Bordeaux restaurants and pâtisseries. In 1997, after winning the Trophé de la Gourmandise, he moved to Paris to further his career at the Hotel Ritz and Plaza Athénée. Having the good fortune to work in these kitchens alongside world renowned and creative chefs, he was recruited to the world-famous cooking school Pavillion Elysée Len . In 2004, Bruno moved to the United States. He worked in Las Vegas, then San Francisco before settling in San Diego where he taught at the San Diego Culinary Institute. He then became a personal chef. Chef Bruno had the honor of becoming the 156th Distinguished Visiting Chef® in March 2009 at the Johnson & Wales University in Rhode Island.
"I come from a large family where healthy food matters."
Chef Bruno Although his work reflects the best standards of the classic tradition and modern culinary arts, Bruno also brings his own flair to each dish and baking item he prepares. The influence of his early years is evident in his cooking and baking, creating a delightful and innovative blend of worldwide specialties.
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