COOKING
Lumière possesses all of the food preparation and cooking training required of professional chefs around the world, and she has taken graduate courses in the following areas:
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Vegetable trimming - bases of sauces - quiches - salads.
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Realization of hot and cold dishes: meat - poultry.
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Fish and shellfish.
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The sofas and cocktail parties.
TRAINING:
Professor Jean-Michel Bannwart
Professor Bannwart was awarded the prestigious Un des Meilleurs Ouvriers de France in 1996, an award for special abilities regarded as a third-level (or doctoral equivalent) degree in France. As a consultant chef at Lenôtre, Bannwart taught Lumière the calculation, planning, and time-management skills expected of professional caterers.
Professor Jean Bernard Fichepain
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Professor Fichepaun was Lumière's first cooking teacher. Fichepaun joined the Ecole Lenôtre team in 1999 and was promptly made the head of team chefs. Lumière had the chance to learn the basics of French cooking from Fichepaun, and was especially well trained in vegetable trimming, sauce bases, quiches, and salads by this professional chef.