We have seen three chefs in our classes until now. It appears that they are not the worst...... to say the least ! Don't hesitate to Google these chefs on the web. They've got a fantastic background and they are the best you can find !
These three chefs are 'chef de cuisine'.
Chef Bruno Stril 
Chef Stril started his career as an apprentice in the 2* restaurant "Le Cafe de Paris", and quickly developed his style. Then he went on to work for prestigious Parisian restaurants including "les Armes de Bretagne".
Chef Stril started his career as an apprentice in the 2* restaurant "Le Cafe de Paris", and quickly developed his style. Then he went on to work for prestigious Parisian restaurants including "les Armes de Bretagne".In 1981, chef beacame the head chef of the famous 4* Biarritz establishment"Hotel du Palais". He was also chef at "Espace Cardin" and "20 rue du Cirque". Then he moved on to become head of kitchen at the legendary "Maxim's" in Paris. (also involved in "Maxim's" Shanghai and Geneva).
Chef Stril joined LCB in 2002.
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Chef Franck Poupard.
Started in 1987 at the 1* Michelin establishment "Au Petit Vatel" in Alencon. Within 2 years chef became commis de cuisine at "Hotel restaurant Le Dauphin". This was one of the 1st restaurants to receive a Michelin star in 1926.
Chef worked with the 1992 Barcelona Olympic team, the gastronomic restaurant "La Table Ronde" and "Le Grill du Parc". Also, chef had various jobs as sous-chef and head-chef. Chef worked in Geneva in "Hotel Le President Wilson". Then chef moved on for a few years to Harrods, London at the "Le Georgian" restaurant. In 2006 chef obtained his "Brevet Technique Superieur" and he joined LCB in 2007.
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Chef Frédéric Lesourd
Started by obtaining three (!) cuisine diploma's. The "Certficat d'Aptitude Professionnelle (CAP)", the "Brevet d'Etudes Professionnelles (BEP)" and a "Bac Professionnelle".
Then chef worked at "Maxim's", "Le Prince de Galles" restaurant, "Le Jardin de Cygnes", "The Westminster's", "Le Celadon", the Ritz hotel's "L'Espadon" and the hotel Scribe's "Les Muses". Chefs held several ositions from 'commis poisonnier', 'commis entremets, 'chef suacier' and second sous-chef at the fine dining restaurant of the hotel :Meurice".
Chef worked as chef de cuisine at the Ministry of Internal Affairs before joining "Elysee Palace". (That's the Presidency of the French Republic)
Chef is also a member of the Culinary Academy of France, of Eurotoques and of the association "Disciples d'Auguste Escoffier.
Chef Lesourd is part of the LCB team since 2008.
(Info and copyright from Le Cordon Bleu International 2008. )
