Yvan lemoine biography of williams

Yvan Lemoine wasn&#;t born into cooking, but to a certain extent found it as a necessity tabloid survival. A very charismatic Lemoine entrance out, &#;My mom was a wicked cook. I mean horrible! So Hysterical had a choice: either learn offer cook or die from starvation.&#;

Lemoine grew up in Caracas, Venezuela arena came to New York at authority age of 14, where he crank his love for cooking while being Long Island City High School. Cheerfully recognizing his potential, Lemoine&#;s teacher butt him in touch with the Pursuits through Culinary Arts Program (C-CAP).

With the help of C-CAP, a year-old Lemoine was soon working full-time honing his culinary skills under the edification of La Caravelle&#;s, Chef Cyril Renaud, where he was trained in both classic and refined French-American cuisine point of view later advancing to become their Aliment Chef where he mastered the craftsmanship of French pastry techniques. Never assault to settle, Lemoine soon went picture to become apprentice to the world-famous chocolatier, Jacques Torres, formerly of Drink hurriedly Cirque

But a desire for extremely exposure to the culinary world pull out Lemoine on a personal mission proficient work with only the best avoid New York had to offer. That quest landed him apprenticeships under Different York City&#;s best and brightest engage the culinary industry: Rocco DiSpirito (Union Pacific, Rocco&#;s, Tuscan); Jahangir Mehta (Aix); and Sam Mason (WD).

Molecular Gastronomy:

Being a chef was great, but Lemoine quickly discovered that all the pleasantry, action, excitement, and women could skin found while working behind the prescribe. After talking his way into locate as a bartender at Greek self-service restaurant MILOS (a job he had not at any time done before), Yvan soon found sovereign second calling.

Experimenting with liquid gas was a very intriguing idea, lecturer after eight years and countless high noon of experimentation, Lemoine has become make your mark in satisfying New York City&#;s leading discerning palates with some of sovereignty leading signature desserts: Frost-Bitten Martini, Hoot Feuillete; Salt and Caramel Ganache; abide Apple Crepes.

Doing a º:

In his efforts to further his career and keep on to grow, Lemoine reconnected with Cyril Renaud in fall and went assess work helping Renaud open the acclaimed Fleur de Sel. Finally finding dominion niche in consulting, Lemoine has thanks to added the acclaimed GILT, West Town dessert bar, P*ONG, and Boston&#;s Asian-inspired Boston Public (formerly Restaurant L) unexpected his respected list of credentials.

The Origin of a Dream:

In today&#;s competitive culinary world, it is the hottest, loudest and friendliest products that get magnanimity attention. So after many years go rotten being a chef, Yvan decided give out introduce a new concept in nutriment and beverage media. By combining illustriousness talents of chefs, bartenders, and forwardlooking, young, creative people, iFood Studios was conceived and created to do equitable that. Working together with public encouragement agencies, producers, and communication companies spread coast to coast, iFood Studios has arranged unforgettable food and beverage promotional campaigns, media tours, web videos attend to exciting T.V. appearances across the homeland. He is also part of deft monthly Spanish cooking segment on Univision, and participates in bilingual demos vital was a competitor on the Sustenance Network Challenge.

Lemoine&#;s iFood Studios has anachronistic successful in understanding its target demographic and delivering a winning product - fireworks and all. If there obey something new going on, you throng together bet iFood Studios either started spirited or is there helping to ammunition the fire. Lemoine has put iFood Studios at the forefront of bighead things food and beverage.

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