Jerome Landrieu's Location
Chicago, IL, US
Jerome Landrieu's Work
- Business Owner @ A LA FOLIE LLC
- Chocolate Academy Director @ Barry Callebaut Group
- Teacher @ L’ecole Gastronomique Bellouet Conseils
- Sous Chef under Mr. Nicolas Boussin, MOF (Best Craftsman in France) @ La Grande Epicerie
- Decorator with Mr. Patrick Decampagnolle, World champion of ice sculptor @ Traiteur International, Potel & Chabot
- Assistant Teacher @ National Superior School of Confectionary
- Department Manager @ Maison Chevallot, MOF (Best Craftsman in France)
- Sous Chef under Mr. Patrick Casula, World Champion of Pastry @ Restaurant Pic, Three Stars Michelin
- Department Manager @ Maison Urraca, MOF (Best Craftsman in France)
- Department Manager @ Maison Pillon, Member of Relais Desserts International
Jerome Landrieu's Education
- Centre de Formation de Mont de Marsan
(Pastry)
1992 - 1996
Jerome Landrieu's Skills
- Food
- Recipes
- Fashion
- Restaurants
- Ingredients
- Pastry
- Food Industry
- Cuisine
- Gourmet
- Confectionery
Jerome Landrieu's Summary
Jerome Landrieu, based in Chicago, IL, US, is currently a Business Owner at A LA FOLIE LLC, bringing experience from previous roles at Barry Callebaut, L’ecole Gastronomique Bellouet Conseils, La Grande Epicerie and Traiteur International, Potel & Chabot. Jerome Landrieu holds a 1992 - 1996 Centre de Formation de Mont de Marsan. With a robust skill set that includes Food, Recipes, Fashion, Restaurants, Ingredients and more, Jerome Landrieu contributes valuable insights to the industry. Jerome Landrieu has 2 emails on RocketReach.
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