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出生并成长在法国,我花了3年的法国糕点,巧克力,冰淇淋和糖果师傅学徒糕点厨师乔治师从VERGNE“。

生物

Hezard厨师出生在法国长大。我进入这个领域,在14岁的糕点赢得他的盖帽(本科同等学历)后,我花了3年的法国糕点,巧克力,糕点大师乔治厨师的VERGNE师从冰淇淋和糖果学徒。 

出师后,Hezard花了一年时间在瑞士沉浸在艺术的巧克力英寸然后,我在百慕大度过了2年,担任糕点厨师公主的酒店。这是其次是在大巴哈马和华厦大酒店工作。在1976年,我花了一年时间在加拿大工作的冬奥会。在1979年,我回到了百慕大为地平线招待所工作。

Later in 1979, Chef Hezard came to the United States to work at the French pastry shop Le Chantilly in New York City. His experience includes working for Rainbow Room, Garden City Hotel and serving as owner/operator of Garden Street Bakery & Cafe.

Chef Hezard taught baking and pastry techniques at the Culinary Institute Of America for 6 years. In 1996, he joined Johnson & Wales University, where he is currently a senior Instructor. In 1999, he earned the title of Certified Pastry Chef, and in 2005, he became a Certified Master Baker.