At L’Ecole Culinaire, we have the good fortune to have remarkable talent teaching the next generation of chefs. Our chef-instructors bring considerable experience in the culinary field, adding unique insight to the curriculum they teach. Chef Jeff Riedel, for example, is as a seasoned chef with over 35 years in the culinary industry.
His passion for the culinary world was nurtured while working at his grandfather’s Illinois restaurant. His formal education includes a degree from the Culinary Institute of America and attendance at New York’s French Culinary Institute. While in the northeast, Chef Riedel has served as Saucier Chef at the Waldorf Astoria Hotel, as Chef Tournant at Caesar’s Atlantic City Casino and as Executive Chef at the Cornell University Club in Manhattan.
Upon his return to St. Louis, Chef Riedel served as Executive Chef for the Alton Belle Casino, Hunter’s Hollow Inn, Embassy Suites Downtown, The Gatesworth, The Hallmark and St. Anthony’s Medical Center.
Chef Riedel has been a chef instructor at L’Ecole Culinaire since 2006. During his tenure, he has taught hundreds of students, managed Le Food Truck and taught public classes. Recently, Chef Riedel appeared on KSDK’s SHOW ME St. Louis, demonstrating his recipe for risotto. Chef Riedel is also an award-winning ice carver.
Has Chef Riedel’s exciting career inspired you to explore your own opportunities in the culinary arts? You can learn about earning your diploma or degree in culinary arts at L’Ecole Culinaire in less time than you might think. We have campus locations in Kansas City, Memphis and St. Louis offering professional culinary training as well as the public classes. While visiting one of our campuses, consider joining us for lunch or dinner in our Presentation Room Restaurant, where you can enjoy the creations of the next generation of chefs. For more information on starting a career in the culinary world, click here to submit your request for information.
Let the good times roll! Fat Tuesday, falls on February 17th this year. The final day of festivities before Ash Wednesday and the beginning of Lent, this day is one of indulgent eating and fun. Instead of looking for a local celebration, why not try making your own meal at home this year?
According to Chef Jeffery Riedel of L’Ecole Culinaire in St. Louis, a great gumbo is the perfect centerpiece to a Mardi Gras meal. “Gumbo can be a simple meal. Start with a good quality andouille sausage and a whole chicken, broken down,” said Chef Riedel. “Shop for the freshest ingredients and a quality file powder. There are many gumbo recipes on the web. Look for one which offers the flavor profile you are seeking and don’t forget the Tabasco sauce for those who may want a bit more kick.” Want to make this classic dish a little healthier? L’Ecole Culinaire St. Louis Program Director Darren Zesch recently demonstrated his healthy gumbo recipe. This updated recipe is lighter on fats, but does not sacrifice flavor.
If you are in Tennesee, consider visiting L’Ecole Memphis, our cooking school in Memphis, which is offering a selection of New Orleans fare in their Presentation Room Restaurant through the end of March.
Thinking about a career in the multi-faceted world of the culinary arts? Take a few moments and visit one of our culinary college locations in Kansas City, Memphis or St. Louis. Like to know a little more before your visit? click here to submit your request for information.