L'Academie de Cuisine is Pleased to Announce the Appointment of Chef Claude Pedriolat as the Instructor for L'Academie's Evening Pastry Arts Program beginning August 2012

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Chef François Dionot recently welcomed Chef Claude Perdriolat as the head instructor of L'Academie's Evening Pastry Arts Program that will begin in August 2012. With over 25 years experience in every discipline of pastry, Chef Claude has already stepped into teaching the Pastry Techniques 101 course in the school. The evening Pastry Arts session is the same program as LAC’s acclaimed daytime session, but allows the student to gradually leave his or her full time job for a career in the pastry arts field.

Chef Claude Perdriolat

Chef Perdriolat brings to his students valuable knowledge, experience, and passion, and a bighearted spirit, making him a truly exceptional teacher.

L'Academie de Cuisine, one of the United States "Top Ten" Culinary Schools is pleased to announce that Chef Claude Perdriolat will teach the Pastry Arts Evening Program beginning August 2012. Chef Claude is a native of Drome, France and came to the U.S. in 1981. After apprenticing at “Au Peche Mignon” pastry shop in St. Vallier France, he worked as a pastry cook at “Patisserie Coutin” and worked as assistant pastry chef at “Patisserie Blanc” before coming to the United States. In the years he has worked in the US he has worked as a Pastry Chef for Michel Richard at Citronelle, The Red Sage Restaurant, Lion d’Or, as well as at The White House for special occasions. With over 25 years working in pastry, candy and chocolate, Chef Claude has acquired a solid reputation in chocolate and sugar showpiece work, in addition to creating classic European and American pastries.    As Chef Francois Dionot said, “Chef Perdriolat brings to his students valuable knowledge, experience, and passion, and a bighearted spirit, making him a truly exceptional teacher.”

In 2005, L’Academie was named one of the “Top Ten” Culinary Schools in the United States. The Culinary Arts and Pastry Arts Programs (daytime and evening) provide a course of study in the theory and techniques of classic French cuisine with an emphasis on fine food planning, preparation, and presentation.    L’Academie de Cuisine offers small class sizes so students receive personal attention and expert instruction under the direction of European and American trained chefs and pastry chefs. The professional program includes a paid externship for students to work in fine-dining restaurants, hotels and bakeries min the Washington, DC area as well as externships nationwide. An application is available on LAC’s website. Visit http://www.lacademie.com for an application or contact LAC’s Admissions Department for more details at (800) 664-CHEF (2433), x201 or admissions(at)lacademie(dot)com. Professional Culinary Arts Programs begin each January, March (evening) April, July, August (evening) and September.

In addition, L’Academie de Cuisine has offered over 1000 recreational cooking classes at two locations in Gaithersburg and Bethesda Maryland since 1976. Other areas of study include continuing education and private events.

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Barbara Cullen
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