"You Want to Become a Chef? Then Start Acting Like One!"
Quote from Pierre-Yves Lebihan
ACF Certified Executive Chef
21 Years Industry Experience
Level 2 & 3 Cuisine
Cooking Philosophy: Passion , Precision, Knowledge
Specialty: French Cuisine / World Cuisine
Cooking Style: French - World Fusion
Teaching Style: Knowledge Based Learning / Mise en Place, Speed & Execution
Bio:
It is evident in his accent when you speak with Chef Pierre-Yves that he is a well traveled Chef. You are not sure where he is from. This transcends to his cooking style with a mix of cultures on a plate. He is French born and trained but has a love for travel, culture, and history. He has worked across the globe for higher end restaurants and hotels. He has worked in Trinidad "which he calls home now' for the last 6 years and has chosen to pass on his passion of cooking to students of the Culinary Institute LeNotre.
Class Room Environment:
Chef Pierre-Yves's classes are geared to you understanding, where does the dish came from?, the correct technique to execute the dish properly. Pierre-Yves spends a lot of time explaining the roots of the dish and flavor profiles of different regions. Pierre-Yves's classroom focus is to increase the organization, cleanliness, and speed of kitchen applications so you always feel rushed. You better have paid attention in level 1 and have a solid base of cooking techniques because you will not have time to re-learn the basics in his program as levels 2 and 3 in Pierre's cuisine are at a much accelerated pace. Expect to learn flavor profiles, classic preparations, modern techniques where applicable, and a bit of real world application with a forced hussle in your movement.
Work History Highlights:
France
Le Torigai - "Under Famous Japanese Chef Shigeo Torigai"
Le Manoir Du Cardinal - "1 Michelin Star"
United Kingdom
Hunstrete House Hotel - "5 Star Hotel / 1 Michelin Star Restaurant"
Shelley's Hotel - "5 Star Hotel"
Asia
Oriental Hotel Bangkok - "5 Star Hotel"
West Indies
Carasuites Hotel - "5 Star Hotel"
