Chef Chambrin is currently the Executive Chef at the Saint Louis Club in Clayton, a private City Club. Prior to joining the Saint Louis Club, Chef Chambrin was the Executive Chef at the White House, serving both the Bush and Clinton administrations. His forty-five year culinary history also includes ten years as Executive Chef of one of the leading restaurants in Washington D.C., Maison Blanche, which under his culinary expertise was awarded a four star restaurant rating. He is a Master Chef of France, a member of the French Culinary Academy, and involved with several other professional organizations. In 2008 he was named Chef of the Year by the Maitres Cuisiniers de France.[/vc_column_text][vc_column_text]The Chefs Connection: What was your first job in food?
Pierre Chambrin: An internship while in culinary school.
TCC: When you were a kid, what did you want to be when you grew up?
PC: A chef
TCC: What’s your favorite thing about being a chef?
PC: Organize and direct a crew.
TCC: Did you have an “aha” moment when you knew you wanted to be a chef?
PC: No, you learn every day. I wanted to be a chef since I was 10.
TCC: Best advice you ever got?
PC: Do not work in a low class restaurant, even if you are well paid.
TCC: What’s the strangest thing you’ve ever eaten?
TCC: Your favorite ingredient.
PC: If you are a real chef you do not have favorite ingredients
TCC: The ingredient that turns you off the most:
TCC: Your favorite tool.
PC: My brain
TCC: What is your favorite thing to do when you’re not cooking?
PC: Relaxing, reading or working in the house
TCC: What would you like to do before you get too old to do it.
PC: Travel more
TCC: Who would you like to cook for?
PC: I did enough cooking for celebrities while I was at the White House
TCC: What was the hardest thing for you to learn?
TCC: Is there something you just can’t get right?
PC: Dealing with stupidity.
TCC: How did becoming a chef change your life? Your direction.
PC: I have been a chef all of my life.[/vc_column_text][/vc_column][/vc_row]