Avant-Garde Dessert by Kevin Lacote
With an extensive background in the Michelin star restaurant scene, Chef Kevin Lacote brings a fresh new look at boutique pastries today, all the while having fun, it is his sole desire to provide customer satisfaction through offering high quality fresh seasonal products. These pastries are prepared without any artificial coloring nor flavoring, low in sugar to offer the best tasting quality experience. His style is simple, efficient, and gourmand!
- Kevin LacoteGuest teacher
You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.
A highly specialised course designed for participants with a high level of chocolate skills.
Chicago, IL 60654
Entering the Lycée Albert de Mun in Paris, he learned the rigor of a kitchen brigade however it was here where he discovered his passion for pastries; a choice he would choose time and time again. His apprenticeship began at the Georges V hotel, Le Cinq restaurant; it was here that he was to learn all the basics of pastry, guided by the hotel’s Pastry Chef, Fabrice Lecleir. A few years later he left this establishment for a chef de partie position at the Ambroisie restaurant, continuing his quest for knowledge and the importance of the quality and freshness of the ingredients.
The restaurant La Grande Cascade then proposed him to be Yannick Tranchant's sous chef, which was an incredible collaboration. The eventual departure of Yannick Tranchant lead him to the position as Pastry Chef at the age of 26. Following La Grande Cascade, it is at HUGO & VICTOR that gave him a sense of how to work in a shop and the idea to start such a project of his own. After which he left for Courchevel, La Table du Kilimandjaro; his meeting with Nicolas Sale and Glenn Viel, introduced him to a different ambience and a sense of fun -fortunately, as he would 2 years later join Glenn in the Le Strato restaurant Baumanière of Courchevel.
Finally his last step was as Executive Pastry Chef, under the wing of Yannick Alleno, for whom he worked for at the One&Only The Palm Hotel in Dubai and the opening of Sofitel Faubourg in Paris. His continuity of rediscovering methods, ingredients and products is all for the sole purpose of taste! Inspired by his diverse experiences, the richness of his encounters; he decided to live his life fully through the creation and interpretation of his Pastry - Tea Room.