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Now accepting inquiries from talented, discriminating chefs for upcoming classes and events.
To be a good food person "Chef" one really needs to be an artist. The plate is their canvas
and the food is their paint. Like any artist they draw their creation from their family, culture and experience.
Cooking is a matter of "flavor and taste". This separates many a kitchen from the mediocrity to one
of refinement. Under the direction of our executive chefs you will transform raw perishable food to edible delicious
gourmet courses. You will find that our "in-house" chefs are opinionated, dynamic and very concerned about teaching
you new cooking-skills.
| Chef Jean Claude Berger |
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| Chef Extraordinaire |
Pastry Chef-Instructor Jean Claude Berger has over 30 years
of industry experience in France, Switzerland, Northern Ireland and Canada. Prior to coming to SSCC, he held the position
of Executive Pastry Chef at various Four Seasons Hotels. Chef Berger received his degree, Brevet de Compagnon,
at the Ecole Hoteliere Strasbourg, Alsace in 1963. He has been a SSCC faculty member since 1992.
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| Chef Jefe |
Jefe has been working in professional kitchens since the late 1970’s. He graduated from the California
Culinary Academy in 1993, and joined the American Association of Culinary Professionals, where he met Julia Child. As part
of his professional training Jefe worked at Chef Marco Pierre White’s “Harvey’s” a 2 Michelin star
establishment in London.
Chef Jefe has traveled widely in Europe and the Middle East (where he traveled with Robin Leventhal,
former owner of “Crave” restaurant in Seattle and 2009 contestant on Top Chef) and worked in restaurants in Illinois,
Texas, California and Washington.
In 2007 Chef Jefe brought his diverse influences and skills together and opened his first
restaurant, named “best new neighborhood joint” by Seattle Metropolitan Magazine.
Currently Jefe does catering,
cooking classes, and using skills developed while earning an MBA, does technology and marketing consulting for Puget Sound
clients.
| Chef Robert Houot |
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| Chef Instructor, So. Seattle Community College |
Chef Robert Houot is a French native, raised in the Alsatian Region
of France. He received the "Degree Chef Cuisenaire Master Saucier" from the Ministere De L'Education National Vosges,
France. In 1978 he participated in a young chef from France work program to Santa Monica
California...this changed his life forever. He helped open the Wine Bistro Restaurant in Studio City and for 15 years
he had a catering company that was focused on the entertainment industry.
In 1993 he opened up the Country Garden Bistro ...a French Restaurant in downtown Redmond, Washington.
Currently he is a full time culinary arts staff instructor at South Seattle Community college. He is also the incharge
staff instructor for the school's gourmet restaurant (that is open to the public) called Cafe Alki. Besides working
at South Seattle Community College, he finds time to promote his line of "Robert's Bistro Style gourmet Food Products"...on
line and at local farmers' markets.
| Chef Adam Hoffman |
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| Chef de Cuisine, Rover's Restaurant |
Adam Hoffman
Chef de Cuisine
Presently working at Rover's Restaurant as Chef de Cuisine. Rover's Restaurant is a 4-star
restaurant in Seattle's Madison Park area. He has been working at Rover's for the last 10 years, he is American born...but
has been mentored by one of Seattle premier French Chefs Tierry Rautureau.
Adam is a graduate of the California Culinary Academy and
the American Culinary Federation Apprenticeship Program. During his apprenticeship he achieved gold and silver medals in National
and Regional culinary competitions. Adam began his culinary career at one of Las Vegas’s first 4-star restaurants, Le
Montrachet. In Seattle, Adam has worked at Café Juanita, Sunset Club, Assaggio Restaurant, and Figaro Bistro.
Adam joined Rover's in 1999. His specialties include saucier
work, classical French methods, wild game, and seafood. Adam makes his own cheese, and creates Rover’s traditional charcuterie,
which is smoked and cured at the restaurant. Because Rover’s menu is based upon seasonal ingredients, Adam spends a
great deal of time sourcing ingredients from area farmers and purveyors.
When Adam isn’t learning about new ingredients, he
teaches culinary techniques to young cooks. Adam was a Chef Instructor at the Culinary Program at the Art Institute of Seattle.
Currently, he runs Rover’s Apprenticeship Program, a rigorous introduction to the world of fine dining for culinary
students from around the country.
| Chef Eddy Rico |
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Chef Eddy Rico brings the French Riviera (Le Cote d'Azur)
to L'Auberge Edge of Seattle. This area of France is known for it wealth, glamour and decadence and for flavors rich
from the Sea and Mediterranean Countries.
A native of Cannes, France, Eddy Rico began his culinary education assisting his step-father, Maitre
d'Hotel for many caterers on the French Riviera. Soon, what was at the beginning just "a week-end job" transformed into a
true passion. In addition to overseeing all aspects of the service, Eddy spent more and more time in kitchens, learning alongside
renowned chefs and family members alike, with dishes handed down from generation to generation.
New to America, in 2006, he started his own catering company "Provence Gourmet Catering" here
in the Pacific Northwest.
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| Chef George Stevenson |
Chef George Stevenson
Chef George draws his talent from his travels and working experience abroad. Chef George grew
up in Europe and the United States. He sharpened his skills working
in many kitchens, including being the Executive Chef at Seattle’s Lowell-Hunt Catering and Fullers Restaurant, Nashville’s Sunset Grill and Restaurant Petrus in
Hong Kong. While working at
Fullers he was working under the mentorship of Chef Tom Black. He also was the Head Banquet Chef at
Woodinville's Willows Lodge. George is a graduate of the New England Culinary Institute and the University of the South
in Sewanee, Tennessee with degrees in Culinary and
Fine Arts. He is Executive Chef of the DiStefano Winery and a freelance caterer.
He is also the author of VegOut: A Vegetarian Guide to Seattle and Portland.
| IN THE LIME LIGHT! |
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| Chef Tom Black |
Chef Tom Black
is a highly motivated, classically-trained chef. He brings enthusiasm,
expertise and attention to detail to the kitchen. He is also a genuine nice guy with a refreshing low key ego that is
a pleasure to work with.
Most recently he was the General Manager and Executive Chef at The Barking
Frog Restaurant at Willows Lodge in Woodinville, Wa. He was also Executive Chef at Fullers Restaurant and Alderbrook
Resort and Spa.
Properties under his culinary direction have been recognized by the following
publications: Wine Spectator, Wine Enthusiast, Nations Restaurant News, Bon Appetite, Gourmet Magazine, Wine & Spirits,
Food Arts, Travel & Leisure Magazine, Sunset Magazine, Pacific Magazine, Pacific Magazine, Wine Press N.W. and Northwest
Palette.
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