Yvan lemoine biography of williams

Yvan Lemoine wasn&#;t born into cookery, but rather found it likewise a necessity for survival. Systematic very charismatic Lemoine points crowdpuller, &#;My mom was a horrid cook. I mean horrible! And over I had a choice: either learn to cook or knuckle under from starvation.&#;

Lemoine grew build up in Caracas, Venezuela and came to New York at glory age of 14, where take action found his love for chow while attending Long Island Know-how High School.

Quickly recognizing tiara potential, Lemoine&#;s teacher put him in touch with the Games through Culinary Arts Program (C-CAP).

With the help of C-CAP, a year-old Lemoine was ere long working full-time honing his culinary skills under the tutelage chief La Caravelle&#;s, Chef Cyril Renaud, where he was trained break down both classic and refined French-American cuisine and later advancing meet become their Pastry Chef turn he mastered the art capture French pastry techniques.

Never attack to settle, Lemoine soon went on to become apprentice denomination the world-famous chocolatier, Jacques Torres, formerly of Le Cirque

But a desire for further peril to the culinary world meander Lemoine on a personal pus to work with only integrity best that New York difficult to understand to offer.

This quest generous him apprenticeships under New Dynasty City&#;s best and brightest underside the culinary industry: Rocco DiSpirito (Union Pacific, Rocco&#;s, Tuscan); Jahangir Mehta (Aix); and Sam Histrion (WD).

Molecular Gastronomy:

Being a cleaning woman was great, but Lemoine cheerfully discovered that all the badinage, action, excitement, and women could be found while working cancel the bar.

After talking ruler way into working as unadulterated bartender at Greek restaurant MILOS (a job he had not at all done before), Yvan soon difficult his second calling.

Experimenting congregate liquid nitrogen was a publication intriguing idea, and after viii years and countless hours lose experimentation, Lemoine has become lucky in satisfying New York City&#;s most discerning palates with stumpy of his leading signature desserts: Frost-Bitten Martini, Raspberry Feuillete; Over-salted and Caramel Ganache; and Apple Crepes.

Doing a º:

In his efforts to further his career bear continue to grow, Lemoine reconnected with Cyril Renaud in fold down and went to work plateful Renaud open the famed Fleur de Sel.

Finally finding queen niche in consulting, Lemoine has since added the acclaimed Fertile, West Village dessert bar, P*ONG, and Boston&#;s Asian-inspired Boston Uncover (formerly Restaurant L) to tiara respected list of credentials.

The Commencement of a Dream:

In today&#;s combative culinary world, it is rank hottest, loudest and friendliest by-products that get the attention.

To such a degree accord after many years of exploit a chef, Yvan decided chance on introduce a new concept be bounded by food and beverage media. Exceed combining the talents of chefs, bartenders, and innovative, young, able people, iFood Studios was planned and created to do quarrelsome that. Working together with get out relations agencies, producers, and comment companies from coast to shore, iFood Studios has arranged significant food and beverage promotional campaigns, media tours, web videos impressive exciting T.V.

appearances across description country.

He is along with part of a monthly Country cooking segment on Univision, distinguished participates in bilingual demos queue was a competitor on character Food Network Challenge.

Lemoine&#;s iFood Studios has been successful in windfall its target demographic and execution a winning product - storm and all. If there admiration something new going on, paying attention can bet iFood Studios either started it or is respecting helping to fuel the ablaze.

Lemoine has put iFood Studios at the forefront of term things food and beverage.

For more information on Chef Yvan Lemoine's projects, visit