Chef
Mark Gasquet CHEF MARK GASQUET loves to cook and has been doing it very well for over 50 years! His professional training began courtesy of Uncle Sam and the U.S. Army's Cooks and Bakers School at Fort Lee, Virginia in 1954. He has worked with chefs of the French army while stationed in Berlin, taken classes at Le Cordon Bleu and Ritz Carlton in Paris. Peter Kump's New York School of Cooking, The Institute for Culinary Education, and the C.I.A. (Culinary Institute of America) in California. Most recently he attended le Cordon Bleu in London where he has continued to develop his skills in French culinary styles. For the past few years he has conducted culinary arts classes for Delgado Community College, and the Jefferson Parish Recreation Department. His classes Introduction to Cooking, Introduction to Gourmet Cooking, and A Culinary Journey have met with great success. In February, he will be escaping Mardi Gras conducting cooking classes in New York City demonstrating true New Orleans Cuisine. Chef Mark is a diabetic and has produced a cookbook designed to feature his favorite foods of our historic city. Healthy New Orleans Cuisine recipes cut the fat, cut the salt, but keeps the flavors. Nutritional values and diabetic exchanges are part of each recipe. Do yourself a flavor. Several New Orleans book stores carry the book and also, for a copy you can call him. 504.733.3796. He is an active member of the American Personal and Private Chefs Association. |
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