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Paul Wichert
Paul Wichert received his Associates of Applied Science Degree with a major in Culinary Arts from Great Lakes Culinary Institute, a state of the arts facility at Northwestern Michi...voir plusPaul Wichert received his Associates of Applied Science Degree with a major in Culinary Arts from Great Lakes Culinary Institute, a state of the arts facility at Northwestern Michigan College in Traverse City, Michigan. The greater Traverse City area is where he made his home from the mid 1980’s to 2010, and where he launched a career in Hotels and fine cuisine. In 2009, a trip to Italy with nine culinary students from New York City added authentic Italian cuisine to his culinary talents. In his younger days his family would travel to rural Huron County to visit with grandparents, aunts and uncles, and his cousins enjoying big meals at the dining room table and picking up cooking tips in the kitchen. His family’s style would be described as American home cooking with German flavors fueled by local and farm raised goods. One day his mother took a French Cooking class being offered by Adult Education during the Julia Child years and she became a fine French cook overnight. For Paul, his cooking career began after he found his inspiration to return to school for a culinary arts degree and stayed with it. Since graduation, he left his home state of Michigan and went to Park City, Utah; home to the Sundance Film Festival and a popular ski area high in the Wasatch Mountains. At the Canyons Resort, he worked at the Hyatt Escala Lodge in a “showcase kitchen” as an Intermediate Cook. But the daily commute along the mountain pass from Salt Lake City convinced him to leave Utah for a new destination, one with a warmer climate. Today, he currently lives in Fort Lauderdale, Florida where he is employed at the Days Inn, the Bahia Cabana Resort which features an open air litchen, patio bar & restaurant.voir moins
Livres par Paul Wichert
Italian Cooking for the American Housewife: Italian Cooking 1: Mediterranean Cuisine