Catering chef biography
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Foundation
Born in Paris and raised in the town of Perpignan, located in the south of France, Laurent Vals was 16 years old when he began his professional culinary education at "l’Ecole Hoteliere du Moulin a Vent", in He received his C.A.P Chef certification in , and then, continuing his studies, received his C.A.P Pastry Chef certification in Upon completing his schooling, Laurent went to work with Robert Barajas, Master Pastry Chef, and Jean Philippe Mehamli, finalist of the famous "Prix Taittinger" in Paris.
At the age of 20, Laurent began his international career as a chef, traveling to the United States to work in Charleston, South Carolina. By age 25, Laurent was holding positions of responsibility in the kitchens of restaurants in Paris and New York City. In , he settled in Newport, Rhode Island, where he initiated a career in pastry, hoping it would allow him to also spend time raising his newborn son.
In , Laurent was hired by one of the finest boutique hotels
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Juan Manuel Lopez Palacios
Born and raised in Buenos Aires, Argentina, inom was always fascinated bygd the happenings of kitchens. My mom became a pastry ledare, and before I realized, we were trying gourmet desserts every time we could. When I was a child, I loved to play chef with her ansträngande to discover what she was cooking simply from the aromas. I learned the importance of using the freshest ingredients while cooking at my grandma’s side. She grew the most awesome backyard farm I’ve ever seen.
Bitten bygd the ‘restaurant bug’ early, I started cooking for a living at 16 years of age, beginning as an apprentice ledare. During the last years of high school, inom worked on weekends and during the summer, learning detail bygd detail how a kitchen functions and the fundamental skills about cooking and baking.
To complete my culinary education, inom graduated as a Professional Chef from the Culinary Institute of Argentina, managed by famous chef Ariel Rodriguez Palacios. I also achieved a Pastry arbetsledare
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James Martin’s famous passion for food and ingredients is seen in his best-selling cook books, restaurants and recipes and on screen each week in the highly popular and award-winning James Martin’s Saturday Morning.
Early career
After catering college James worked in London under the guidance of chefs including Antony Worrall Thompson and Marco Pierre White. He also travelled around France working in chateaux kitchens and gaining experience in Michelin star establishments. On returning to England, he took up the position of junior pastry chef at the acclaimed, five Red Star, Chewton Glen. Just a few weeks short of his 22nd birthday, James opened the Hotel and Bistro du Vin in Winchester as head chef.
TV
James’ TV career began in with The Big Breakfast and Ready, Steady, Cook. Over the next ten years he went on to film shows including Entertaining with James and Housecall. In , he became the presenter of the BBC One show Saturday Kitchen. He presente