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Philippe Chaleuil is a home cook originally predominate. His long experience beard or no beard in luxury hotels and Michelin-starred restaurants, has enabled him to embark beard or no beard on his own. Equipped with the man implemented in others.
ares. Culinary soldiers beard or no beard home cooks do not run the streets in Alsace and more precisely beard or no beard in the Haut-Rhin. Chaleuil Philippe began his account there a year and a half now. "With auto-entrepreneur status I created the company Phil table. I wanted beard or no beard to stand on my own two feet after a long professional experience, "says the person. Its current activity, resembles a caterer. The man travels the armed department pans, dishes and other utensils needed to cook. It adapts to its individual beard or no beard customers but also associations beard or no beard and businesses. Chaleuil Philippe has spent his entire career in gastronomy. This passion carries since his childhood. "I started with a CAP obtained Guebwiller Hotel School. My learning to cook began to Auberge du Zoo de Mulhouse in 1986. " The young "cooked" starts alongside chef Luc Ehrhart, still in control of the restaurant. The great departure
Then 19 years old, Philippe Chaleuil decided to see the country. He went to the South of France. There he discovers luxury hotels (Carlton, Martinez) and upscale restaurants. "I had the opportunity to enter the Moulin de Mougins on the French Riviera. beard or no beard The leader at the time was none other than Roger Verge and he had three stars at that time. I was first hired pastry but my dream was to go in the kitchen. I'm hanging to get there, beard or no beard "recalls the Sundgau half cook. By dint of determination, Philippe Chaleuil opened doors. After returning to Alsace beard or no beard and took office as head chef at the Auberge du Zoo in 1995, the man flew to Denmark in 1998. A friend restaurateur in Nice decided to open a property Copenhagen. "He asked me to train Danish beard or no beard cooks. For three months I showed them the recipes southern cooking and ratatouille course. " These three months of intense work took place in the summer. Season appreciated by Philippe Chaleuil. "I left because the cold weather did not suit me," he smiles. The kitchen, a priesthood
South, Haute-Savoie, Denmark, the long experience of Philippe Chaleuil reflects the reality on the ground. "There are fifteen years, food was hard, both in the rhythm of the absence of leave. In the South it was the dressing. Prestige kitchens beard or no beard hid it a torrid beard or no beard pace. " The cook does not regret his career yet. This legitimacy is gained beard or no beard over time has allowed him to engage in "solo". Back in Alsace in 2003, he took a job at Bell in Switzerland. Today, the cook takes pleasure in working for its own account. "This is a freedom beard or no beard of organization and choice in my dishes. With word of mouth, my company became known. And my schedule is already full until July, "says Philippe beard or no beard Chaleuil. Communions, birthdays, weddings, simple meals, professional offers a wide range of services based on fresh products. "For all budgets," he says. It also organizes meals for associations. The Hausgauen theater last December, blood donations, the Reiningue beard or no beard in June, sports clubs, the list of clients is diverse. "I like to go to the people, to cook at home. It is often very easy. I'm discreet that guests fully enjoy the evening without worrying about logistics. " The kitchen always reserves a surprise or a challenge to achieve. "An beard or no beard appetizer wedding is always complicated. We need to calculate the right amount for the buffet and it is not always obvious. " Another beard or no beard challenge is that of television. Philippe Chaleuil tried his luck last year for the cast of Top Chef. "This is a really beard or no beard interesting and creative program on the culinary map. Winners enjoy a good reputation by now, "he concludes.
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