Chef Nicole Bio

L’École Culinaire would like to congratulate Chef Nicole Shuman on her new position as our St. Louis campus Program Director. Chef Shuman has been with L’Ecole Culinaire – St. Louis for almost a decade and we’re excited to see her in this new role!

At an early age Chef Shuman developed a love for cooking, which she eventually pursued as a career. “I come from a family of really good cooks. My grandparents and parents frequently entertained so I’ve been accustomed to being in that environment. In high school I would host dinner parties for my friends. We’d dress up and I’d serve hors d’oeurves, entrees and desserts.”

Chef Shuman holds both a Bachelor’s Degree and Master’s Degree in business administration from Fontbonne University. She earned an Associate of Science Degree in baking and pastry from Sullivan University. Chef Shuman possesses more than 20 years of food service facilities management experience including bar and beverage service. She is also an active member of the American Culinary Association.

Chef Shuman has utilized her culinary knowledge, experience and skills to serve L’École’s students both as an instructor and as a leader in curriculum development for both the diploma and degree programs. As the new Program Director, Chef Shuman has a lot of great plans for the future of L’École Culinaire. “I’d like to strengthen our relationship with the community and provide further enrichment opportunities for our students,” says Chef Shuman. “I’d also like to create fun learning experiences such as presentations by food writers in our English composition course and restaurant marketers in our marketing class.”

You can see Chef Shuman in action during one of her many L’École TV spots here and check out her favorite pizza dough recipe – no doubt served to many guests! Chef Shuman states the key to good pizza dough is to have a hot oven and a light hand with the sauce and toppings. The more sauce and ingredients, the less crisp the dough.

Pizza Dough by Chef Nicole Shuman

1 tablespoon active dry yeast

2 fluid ounces warm water

14 ounces bread flour

6 fluid ounces cooled water

1 teaspoon salt

1 fluid ounce olive oil

1 tablespoon honey

Stir the yeast into the warm water to dissolve. Add the flour.

Stir the remaining ingredients into the flour mixture. Knead with a dough hook or by hand until smooth and elastic, approximately 5 minutes.

Place the dough in a lightly greased bowl and cover. Allow the dough to ferment in a warm place for 30 minutes. Punch down the dough and divide into portions. The dough may be wrapped and refrigerated for up to two days.

On a lightly floured surface, roll the dough into very thin rounds and top as desired. Bake at 400°F (200°C) until crisp and golden brown, approximately 8 to 12 minutes.

Yield: 1 Large Pizza

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