A Master Chef of France is the most envied title that chefs aspire to have; but not everyone can become a Matre Cuisinier. The organization's motto is "to preserve and spread the French culinary arts, encourage training in cuisine, and assist professional development." Matres Cuisiniers de France are often given the highest classification in restaurant guides, and are regularly mentioned in the world's leading food and travel magazines.
Many leading chefs, the "Meilleurs Ouvriers de France" are the winners of culinary competitions belong to the Association. The public authorities recognise the important work carried out by Matres Cuisiniers de France "to preserve, advance and perpetuate the tradition of great French cuisine". In California, there are only 10 Master Chefs of France, and in the San Francisco bay area we are very lucky to have 4 of them.
Many leading chefs, the "Meilleurs Ouvriers de France" are the winners of culinary competitions belong to the Association. The public authorities recognise the important work carried out by Matres Cuisiniers de France "to preserve, advance and perpetuate the tradition of great French cuisine". In California, there are only 10 Master Chefs of France, and in the San Francisco bay area we are very lucky to have 4 of them.
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Dana is a Member of the Club Culinaire of French Cuisine from Los Angeles since 2002. She trained under French Master Chef Patrick Farjas, one of the few French Master Chef's in the world. The first important event Dana participated in was in 2003 at the Kodak Ballroom in Los Angeles "Cooking with the Masters" for the March of Dimes.
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