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Cooking Style: French cuisine
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Thomas Gerard began his culinary career in the small town of Dardilly, France, near the northern outskirts of Lyon. From 1991 to 1994, Gerard began apprenticing for a number of French chefs. After realizing that pastry was his passion, Gerard began apprenticing at Morand Pastry & Bakery in nearby Lyon. Soon after proving his mettle, Gerard began managing the pastry department at Restaurant Pierre Orsy in Lyon.

After a number of other pastry jobs, while serving for the French military, Gerard received the prestigious opportunity of being the private pastry cook for the Governor of Lyon. Gerard headed to the States and began work for the French Consulate of New York and in Restaurant Alain Ducasse. He was then invited to work for star chef Joachim Splichal of the Patina Group. An opportunity he could not refuse, Gerard soon packed his bags, headed to LA and never looked back. At Patina, Gerard creates original desserts each night, making for a grand ending to every meal.

Courtsey: http://www.starchefs.com/chefs/rising_stars/2004/la_revue/bio_t_gerard.shtml
 
 
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