Roots . . .

Cooking was not always my passion but once I began my studies and professional training to become a cook and eventually a chef, a love of food and culinary arts grew and grew.

I have been cooking professionally since the age of 20 after having attended a hotel/restaurant school in la Rochelle, followed by training in the kitchens of Joel Robuchon and Alain Ducasse.

The opportunity arose to gain further experience overseas and it was at that point in 1989 that I left France in search of new tastes and new adventures. My first stop was Montreal, Canada as Executive sous chef at the Ritz-Carlton. I stayed there for 2 years after which I left for Mexico where I worked at the Four Seasons and the Westin hotels over a period of 2 more years.

The point where I really made my mark has to be during the 5 years as the F&B Director/Executive Chef at Lowes Hotel Vogue in Montreal.

off again for other adventures . . .

I ended up in New York with Accor Hotels, owners of the Sofitel hotel as Executive Chef. I helped with the opening of the Philadelphia & Chicago Sofitels before being asked to return to Montreal as Executive chef of Sofitel Montreal.

I had not anticipated returning to France in 2003 but I followed my heart and my fiancé to Paris. I decided to take a break from the hotel industry and took a job working with the Hard Rock Cafe in Paris, where I stayed 3 years as Restaurant manager.

Back to basics . . .

So why a French cooking school? I have always wanted to create a place where people who share a love of food could come together to learn about and share new food experiences in an atmosphere that is both relaxed and convivial. Too many years in some tense kitchen environments helped shape this idea.

I hope to provide to my clients an experience that they will be able to pass on to their friends and family. In a 3-4 hour course, I hope to show people how much fun and easy cooking can be while Cook'n With Class.

Eric Fraudeau
Chef Instructor