Pierre Chambrin was born in Paris, France and began his formal training at “Ecole des Metiers de l’Alimentation”. He received his “C.A.P. de Cuisinier” (apprentice certification) in 1965 in Paris. He worked the next four years at several renowned establishments in Paris: Restaurant des Ecoles, Le Fenelon, Lucas Carton, Pavillion de L’Elysee and Hotel Scribe, then moving to Africa to work for a year in Gabon. He came to the United States in 1969 to open Picot’s Place in Massachusetts.

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.

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?

PC: Elephant

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:

PC: Snake

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.

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