VOL2 2018

Gastronome is the official publication of the U.S. Chaîne des Rôtisseurs. The magazine provides coverage of local, regional, national and international Chaîne events as well as feature stories about members and member establishments.

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Page 17 of 147

Meet Chef Jean-Yves Vendeville, CEC, CEPC, ACE ON HIS FOURTEENTH birthday, in 1963, Chef Jean-Yves Vendeville began his career as a patissier's apprentice at a bakery in Libercourt, France. His longtime commitment to the "sweet pursuit of excel- lence" has led to him receiving the prestigious Chevalier de l'Ordre des Palmes Académiques from the Consul Général of France (Atlanta) Louis de Corail. The honor was bestowed upon him at the Savannah Technical College in December 2017. Created by Napoleon I, the award, which is the oldest non-military French decoration, recognizes those who have rendered eminent service to French education and contributed to the expansion of French culture. Over the ten years that Chef Vendeville has been department head of the STC's culinary institute, enrollment has quadrupled; the program's chef-instructors have earned national American Culinary Federation certificates; and students have won several ACF regional and national championships. Chef Vendeville also judges the Chaîne's Young Chefs Rôtisseurs Competition. In 2012, the ACF named him the top culinary educator in the Southeast region; two years later, the federation further honored him with the national "Best Educator of the Year" title. During his career, Chef Vendeville has won numerous competi- tions around the world, picking up grand prizes for pastry, sugar art, and chocolate. In 1996, he was the sole pastry chef on the Canadian team to win the Culinary World Cup for private teams in Luxembourg. Chef Vendeville has been inducted into the ACF's honor society—the American Academy of Chefs. A founding member of the Savannah Bailliage, he currently serves as its bailli. What was one of the first dishes you ever prepared? My first dish was a pastry dish—mille-feuille. To this day, it remains my favorite dessert. It is made of layers of puff pastry and pastry cream, topped with glazed fondant—simple to describe, but challenging to make it properly. Who was your culinary mentor and what did you take from your experience with that person? After my apprenticeship, I worked in a small tourist town in the South of France, Uzès….The owner of the pastry shop showed me different fabrications, fine pastries, and encouraged me to pursue my education with a master's degree. And I did. Savannah Bailli/Chef Jean-Yves Vendeville, CEC, CEPC, ACE. OUR CHAÎNE CHEFS 16 :: C H A I N E U S . O R G :: 2 0 1 8 v 2

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