Guest Chefs
The Culinary Academy of Austin welcomes two very talented chefs to our school
May 29 -June 15, 2007
Chef Fulvio came to us from AlbaBarolo International School of Italian Cuisine. We were excited to have such a talent, and looked forward to all that he had to offer our students.
Chef Fulvio Marengo received his culinary and restaurant management degree from the Istituto Alberghiero di Mondovì in Piedmont, Italy. He has been working in the food industry for over 25 years and is currently a chef collaborator for Electrolux Professional in Borgo San Dalmazzo.
From 1996 through 2004 Chef Marengo owned and operated the restaurant La Locanda Rustica in Peveragno. He worked as a caterer in Milan for several years and was also a chef at the Crariges Hotel in London for three years.
Also of note in Chef Marengo’s career:
• Commis at Tre Verghe d’oro in Pradleves, Hotel Chalet
Alassio, and the Grand Hotel Arenzano.
• Good knowledge of French and English, basic Spanish skills.
• Chef Tournant at the Cristal Hotel St. Moritz.
• Chef at the Grand Hotel Rio Marina on the island of Elba.
• Professional chef consultant for restaurants in the
province of Cuneo.
For more information on the AlbaBarolo International School of Italian Cuisine, please visit the website at
www.albabarolo.com
June 11 -June 13, 2007
World renowned Master Pastry Chef Jacquy Pfeiffer arrived to us from The French Pastry School in Chicago. CAA was honored to have Chef Pfeiffer, and excited to see his mastery.
Founder of The French Pastry School, which was recently honored with the prestigious Jean Banchet Award for Best Culinary School, Pfeiffer began his radiant career at age 15 when he apprenticed at Jean Clauss’ Pastry Shop in Strasbourg, France. A call to serve his country kept him on his path; Pfeiffer became the private pastry chef to Admiral Phillipe Le Jeune of the French Navy.
Following his service to France, the next years were spent gaining varied experiences in other parts of the world. First Pfeiffer accepted a position in Riyadh, Saudi Arabia, as the Executive Pastry Chef for the Royal Family. From there he joined several of his countrymen in Palo Alto, California, when he went to work for the estimable
Douce France. Pfeiffer’s next assignment was as the Pastry Chef
for the richest man in the world, His Majesty, the Sultan of Brunei. There, he supervised a variety of production centers, which included the orchestration of desserts for countless state dinners and lavish banquets at the palace. Next Pfeiffer became the Executive Pastry Chef at the Hyatt Regency, Hong Kong, where he developed a new line of exclusive desserts and fine chocolates.
In 1992 Chef Pfeiffer made his Chicago debut when he arrived for a position with the Fairmont Hotel, the same year that he won the gold medal at the National Pastry Chef Competition in New York. He later accepted the position of Executive Pastry Chef at the new Sheraton Chicago Hotel and Towers, where his state-of-the-art pastry shop catered to five restaurants, 1,200 guest-rooms, and a 4,000- person capacity ballroom – the largest in the Midwest. Known as a masterful stylist, in everything from chocolate showpieces to plated desserts, Pfeiffer has created countless desserts and room amenities for celebrities like Michael Jordan, Michael Jackson, and Oprah Winfrey.
Today, Chef Jacquy Pfeiffer continues to share his passion, enthusiasm
and expertise for creating world-class pastry with his students at
The French Pastry School.
To learn more about Chef Jacquy Pfeiffer and The French Pastry School, please visit the website at
www.frenchpastryschool.com