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View a YouTube of Chef
Drew here.
renticeship in the Restaurant
Arts at the Restaurant Le Vinarium in Dijon, France, under the tutelage of
Andre' Dore' and restaurant owners Monsieur and Madam Gerard Pessin. During
his visit he was honored by an invitation from the great Chef Paul Bocouse, to
spend one week observing nouvlle cuisine methods in his kitchens in Lyons.
*****
He
returned to Salt Lake City and opened the Dijon Restaurant with his sister
Lottie Ann. He chose a menu offering many dishes which represented
authentic Burgundian recipes, with others from various regions in France.
His Soupe L'Oignon Gratinee was very popular with his clientele. He also received
great acclaim for his Truite En Croute and elegant Tarte En Bande
Aux Fraises.
In
1993 he received a "Certified Executive Chef" diploma from the
American Culinary Federation in southern California
*****
Chef
Drew won two first place awards at a 1996 Heart Healthy Competition in San
Bernardino, California. In addition to his vast working experience, Chef
Drew is the owner/director of his own gourmet cooking school Ecole
Dijon. Having a MA in French and Spanish, a and spending several
years in France, so it is no surprise that classic French regional dishes
excite him
*****
He
also holds a BA from Weber State University and a MA from Brigham Young
University in Utah.
*****
While
in California he was an Executive Chef for the Aramark Corporation for 13
years.
*****
He
worked for one year as Executive Chef for one of San Diego's finest and
largest catering companies. He was honored in 1997 by representing Aramark
Palm Springs as an International Guest Chef and prepared special culinary
delights in Napa Valley, California, Brussels, Belgium and Berlin,
Germany.
*****
He
has written culinary articles for San Diego Buzz Magazine. Recently he was
a guest chef at San Diego Culinary Institute in La Mesa, Ca.
*****
He
has been a chef at the Stein Eriksson Lodge in Deer Valley and at the old
Restaurant Dijon and Perry Pub and Cafe in Salt Lake City
*****
He
has been featured in many newspaper articles and gourmet magazines.
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