Jerome Landrieu

Sweet Tacos

Jerome Landrieu

Sweet Tacos

 

Chef Jerome Landrieu grew up in the industry. His parents owned a small bakery in Southwest France and he began working as an apprentice at a young age. After receiving his certification in pastry and chocolate, Chef Landrieu worked at multiple highly esteemed sweet shops, bakeries and restaurants in France. He managed large kitchen teams and studied under three M.O.F. chefs (the highest honor in France for artisans), enabling him to perfect his craft.

Chef Landrieu won two first prizes in sugar artistry, and 2nd prize for artistry at Chocolat by Pascal Caffet in Troyes, 2006. He also won first prize for tasting selection at Salon du Chocolat in Paris, and finished in the pastry semifinals at the 2007 M.O.F. Competition. In 2011, he was selected as one of Dessert Professional Magazine’s Top 10 Best Pastry Chefs in America.

At the Chicago Chocolate Academy™ Center, Chef Landrieu is in charge of guiding the school towards meeting its goals of sharing knowledge about chocolate and desserts to pastry chefs around the world. He has built the school from the ground up and is now selling out classes week after week.

Chef Jerome Landrieu grew up in the industry. His parents owned a small bakery in Southwest France and he began working as an apprentice at a young age. After receiving his certification in pastry and chocolate, Chef Landrieu worked at multiple highly esteemed sweet shops, bakeries and restaurants in France. He managed large kitchen teams and studied under three M.O.F. chefs (the highest honor in France for artisans), enabling him to perfect his craft.

At the Chicago Chocolate Academy™ Center, Chef Landrieu is in charge of guiding the school towards meeting its goals of sharing knowledge about chocolate and desserts to pastry chefs around the world. He has built the school from the ground up and is now selling out classes week after week.

 

You can quit if you want, and no one will care. But you will know for the rest of your life.
John Collins, IRONMAN co-founder

 

"Determination is key in life. My new, 9 month old daughter challenges me every day… but has brought more joy into my life than I ever imagined a person could. I love to challenge myself both in the kitchen and physically, this year I will be completing my second and third triathlon. I am inspired by John Collin’s quote above and hope to eventually complete an Ironman one day myself.

Cheers to achieving the impossible."

 

Sweet Tacos

 

Celery

"I chose celery as my vegetable: the flavour, aroma and texture of celery is so unique and so recognizable. If you take a bit of celery blindfolded, you will not be mistaken. Celery loves to play with other ingredients, it is not selfish. It is used widely around the globe. Plus, it’s healthy!"

 
 

Creative path

"I wanted to keep the essence of the taco: the shape, the idea of lots of components and textures living together within a crunchy vessel…

After a lot of tests, I discovered that the combination of white chocolate, celery and green apples was exceptionally delicious. The creaminess of the white chocolate and freshness combination of the apple and celery accompanied by a touch of formage blanc from Vermont went perfectly together."

 

"I love to discover new combinations of textures and flavors, it’s a fun riddle to solve  and, wow, is it worthwhile when you find something that works."

 
 
 
 
 
 

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