What you will learn:

Do you ever find yourself "in over your head" in the kitchen? Do you easily get overwhelmed if you need to do more than one thing at once? Are you wasting money on gadgets that don't work?

In this Elective, you will learn how to de-clutter your kitchen, set it up properly, establish a routine that you will always use (no matter what you cook), and learn tips and tricks that you will use tomorrow -- and also for years to come.

About the instructor:

Chef Bruno was born and raised in the eastern French town of Besançon. At the age of sixteen, he entered an apprenticeship to become a Chef.
Two years later he graduated first of his region and after fulfilling his military obligations in the French Navy, he worked in Burgundy and London (Trader’s Vic’s) before returning to France to work at the world-famous Paul Bocuse Restaurant in Lyon, as a pastry chef.

After an externship at Gaston Lenôtre Patisserie in Paris, Chef Bruno did a summer season with Alain Ducasse on the French Riviera before heading to Orlando, Florida where he spent the next 23 years as a chef at acclaimed French restaurants such as Paul Bocuse's in Epcot Center, Le Coq Au Vin, and Le Provence. Bruno also opened his own bakery & café, Bruno’s Gourmet Kitchen, which he ran for 9 years before moving to the San Francisco Bay Area.

Bruno was hired to teach culinary and pastry at the International Culinary Center in Campbell, a cooking school for professionals. This taught him how to rethink his craft and how to make it accessible to novices. Bruno now works as a private Chef for a high income family in Atherton, CA and teaches classes at various locations and caters small dinners and parties.

Chef Bruno has won a total of 12 medals in American Culinary Federation sanctioned cooking competitions: 3 gold, 7 silver, 2 bronze. When he is not working, Chef Bruno enjoys gardening, playing guitar, tennis, or the famed French card game “ tarot".
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Suggested Length75 min
# of Employees50

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