      
Biography
Chef Patrick R. Foucher
This was taken from a newspaper article written up in the Houston Chronicle by Jackie Barker.
He was working at the Cafe Siena in the Lake Conroe area in Texas and started cooking classes on Monday's after many requests by the customers. Following is his interview.
"At the age of 14, I decided to quit school and work for my father, in Paris, in his roofing and plumbing company. For six months I was given hard work and difficult assignments. My father asked if I was ready to go back to school and I readily agreed.
I enrolled in culinary school and simultaneously studied at home to complete high school. I studied seven days a week to make up for the lost time.
I was given the honor of representing my school in a competition among all of the culinary schools in France. I competed in three categories-appetizers, fish and dessert.
When the final winners were announced, it was a grand sweep, I won all three categories."
My father, who had been dubious about my choice of career, said, "Now I understand how much you love to cook. Go ahead with what you want to do."
One of Patrick's First experiences was cooking on the Venice Orient Express. While in Italy he also worked at the Hotel Cipriane, which also provided him the opportunity for travel. After leaving Venice, Patrick returned to France to spend two years each at the Hotel Windsor in Paris and the most famous Palace Hotel and Spa of Europe, The Royal Club D'Evian in Evian, France. This hotel is rated among the top 10 best hotels in the world. Here he worked closely with the Master chef and honed his culinary skills. Great opportunities then took him to Geneva to display his extraordinary culinary abilities at the world famous five star La Coupole'. As Patrick told us, "it was a privilege of a lifetime to work in La Coupole'".
For 5 years Patrick owned his own restaurant in Valence, south of France but one day he deceided to sell out and seek new culinary experiences. He packed his utensils and landed in the United States, Houston, Texas, with $10 in his pocket and speaking little English. Within two weeks he landed a job at Charley's 517 in Houston, starting as a line cook and working up once again to the position of executive chef. Patricks talents were quickly recognized as the Mitchell Corporation asked him to be the Executive Chef/Manager for their six restaurants on the Strand in Galveston, Texas. Patrick eagerly took on the challenge of guiding all seven restaurants to success.
After a couple of years of working with the Mitchell Corporation, Patrick realized the need for a change and went to the Four Seasons Hotel in Houston to work as the Executive Sous Chef with Chef Timothy Keating.
Although Foucher has mastered the art of making all of the sauces served around the world, he prefers to keep his light so they do not mask the natural flavor of the foods. "I like to work with the freshest of meat, produce and herbs and bring out the natural flavors approprate to the menu I am preparing." he said. His philosophy as chef is to keep in contact with what the diners want, so he comes out of the kitchen to move among the tables. "I like to call customers guests and want them to feel the warmth of welcome in the restaurants and have a good time," he said.
The last four years have been quite an adventure for Patrick and now he wants to travel with his wife, Darlene. What better way to see this country than to delight whom ever decides to pamper themselves with his culinary delights in all parts of this beautiful country.
You can contact either Patrick or Darlene by calling 914-466-8760 or E-mail
|
|
