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Chef Jeanie Lescota graduated
Summa Cum Laude with an AAS in Culinary Arts from the Culinary
Education Center of Brookdale Community College, Lincroft NJ.
While at Brookdale, Jeanie was inducted into the Alpha Pi Theta
Chapter of the International Honor Society, Phi Theta Kappa. She
completed a culinary externship at Creative Caterers, Ocean, NJ where
her training stressed quality, taste and variety with heavy emphasis
on presentation. Jeanie also holds a BA in Chemistry from Kean
University, Union NJ.
Chef Lescota is a member of the
American Culinary
Federation and has participated in the Winterfest Culinary
Competitions winning the silver medal in 2003 and the gold medal in
2004.
Chef Karen Brause has extensive knowledge and a particular
interest in creating interesting soups and delicious desserts. Karen
is also the garde mange chef, providing delectable appetizers
from the cold pantry. Karen holds both a BA in Chemistry from Capital
University in Columbus, OH and an MS in Chemical Engineering from
Rutgers University in New Brunswick, NJ.
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| Both Chef Jeanie and Chef Karen are members of the
Personal Chefs Network and ·the
North Carolina Specialty Foods
Association which strive to partner with local farms and local
producers wherever possible to provide the freshest, most flavorful
foods available. |
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