Chef Jerome Landrieu grew up in the industry, his parents owned a small bakery in Southwest France and he began working as an apprentice at a young age. When he was just 20 years old he was a finalist for the best apprentice artisan baker in France. After receiving his certification in pastry and chocolate, Chef Landrieu worked at multiple highly esteemed sweet shops, bakeries and restaurants in France. In these positions, he managed large kitchen teams putting out decadent desserts and studied under three M.O.F. chefs (the highest honor in France for artisans), enabling him to perfect his craft. Chef Landrieu’s passion for excellence led him to begin teaching at the Superior National School of Confectionery and Pastry and, just before coming to the United States, he finished his fourth year at The Bellouet Conseils School, a prestigious Parisian school for the art of desserts. While studying at The Bellouet Conseils School, Chef Landrieu began traveling around the world to conduct pastry and chocolate demonstrations. It was during this time that his interest and passion for international food and culture was born.
Chef Landrieu’s work has not gone unnoticed. He won two first prizes in sugar artistry, and 2nd prize for artistry at Chocolat by Pascal Caffet in Troyes, 2006. He was also a substitute for Team France at The Pastry World Cup, won first prize for tasting selection at Salon du Chocolat in Paris, and finished in the pastry semifinals at the 2007 Meilleur Ouvrier de France Competition. In 2011, he was selected as one of Dessert Professional Magazine’s Top 10 Best Pastry Chefs in America. Jerome has been featured in multiples issues of So Good magazine, most recently issue #13 in January 2015.
