Share |

Request an Information Packet

Top Ten Reasons Why We Are Your Best Choice

Attend an Open House

Funding Your Education

Hear What Our Students Have to Say

Click here to watch the CIAML Video

Apply to the Culinary Institute

Send This Page to a Friend

Bookmark and Share



Chef Emmanuel Pose CEC  

 

"Simplicity, Elegance and Freshness For the Pleasure of your Palate"
Quote from Chef Emmanuel

 

ACF Certified Executive Chef
22 Years of Industry Experience

Level 1.5 and Level 2 & 3

 Cooking Philosophy: Organized, Simple, Communicate, Execute
Specialty: Cuisine Classic / French Technique
Cooking Style: French Asian Fusion
Teaching Style: Regiment Real World Applications

Bio:

Emmanuel Pose comes from a family who has invested their lives in the culinary profession.  Emmanuel's father moved his family from Paris to Houston to work for the world renowned Gaston LeNotre bakery in 1980.  Emmanuel still remembers being greeted by Gaston at the airport with a toy in hand.  Now, 22 years later and a career that has included work history in Paris, Mexico, Dallas, and Houston Emmanuel returns to work for Alain LeNotre and the Culinary Institute LeNotre. 

Class Room Environment:

Emmanuel's passion and respect for the industry carries through in his teaching style.  Chef Emmanuel likes to use real life scenarios in his teaching application and push the student to become involved in his or her own self learning of the trade off campus by asking the students to do various re-search of our profession and encourages the students to read and study cuisine theory.  The learning environment is a bit hard nosed as he keeps the students to the same high expectations as Chef's working outside a school environment by incorporating time limits in mise en place and service windows to increase their speed and making them accountable for mistakes made. Preparation schedules detailing technique used are mandatory in his class as he believes organization is the key to success. Chef Emmanuel believes this will help prepare students for what is expected of them when they make the leap as a professional cook in a working kitchen.

Work History Highlights: 

France
Fauchon Gourmet Shop - Upscale Boutique and Catering in Paris

Mexico
The Inn at Lorreto Bay - Small Resort in Baha Mexico

United States
Plaza of The Americas Hotel - Upper Scale Large Hotel in Dallas
The Houstonian - Upper Scale Houston Complex