Certified to Operate by the State Council of Higher Education of Virginia (SCHEV)
Certified to Operate by the State Council of Higher Education of Virginia (SCHEV)
Pictured on the far left.
Hugh Cossard is native from the Loire-valley. At a very young age, Hugh was fortunate to be immersed in the family businesses: Boucherie – Charcuterie – Traiteur. He followed his vocational path with apprenticeship programs in both charcuterie and culinary at the family business and at various local food establishments. Early in his career, he developed his specialties in protein: meat, charcuterie and seafood dishes.
To expand his knowledge and perfect his charcuterie and culinary skills, his father
encouraged him to attend superior and continuous training at the ENSMV (Ecole Nationale Supérieure
des Métiers de Bouches) in Paris.
He finished his study in France with a Bachelor in marketing.
He initially immigrated to the United States in 1989 to improve his English.
After discovering the Pacific North West region, he obtained a position in a fine charcuterie and catering company in Philadelphia, in 1991. Later, he was hired to cook and lead kitchens in various French-style restaurants in the same city. He had the great opportunity to work side-by-side with great French and Americans chefs who mentored him to develop his own signature culinary style.
Chef Cossard feels very lucky to have worked in several regions of the US. He developed his
appreciation for American regional cuisine, such as Louisiana dishes and southern cuisine in general. He was very serious to learn about American BBQ.
Chef Cossard has been a culinary and gastronomy instructor at Stratford University since 2011. In 2017, he was promoted as the Associate Program Director for the School of culinary and hospitality.
He is the founder of FoodExpression Marketing Concept Company in 2005 and FoodExpression Academy in 2022.
His goal was and still is to promote the French Gastronomy in the USA as well as French
Butchery and Charcuterie. With his knowledge in food and marketing, he supported various French
company established in the USA and French and American regional food products and ingredients of the Terroir as well as promoting American farmers.
He is dedicated to pursue this path as long as he has the opportunity to do so.
Finally, he continues his study to obtain a Master Degree. (MBA – Responsible des affaires
agroalimentaires).
He is staying very active in the food and culinary industry to stay a breath of new trends with new topics of interest with the international pasties, with the sous-vide cooking techniques and the basics of molecular cuisine.
Awards
CHEP (CECU)
BTS (IMS)
Certificate (ENSMV)
Gastronomy & Culinarian Instructor (According to Escoffier)
Vice Conseiller Gastronomique aux USA –Maître Chef Rôtisseur - Chaîne des Rôtisseurs - Bailliage des Etats-Unis & Amérique
Chevalier (Knight) de la Confrérie du Jambon de Bayonne
American Culinary Federation
Chef Patrick Vanas has over 25 years of culinary and hospitality experience, specializing in private, in-home events. Not only does he have a reputation for producing mouthwatering food, but he is distinguished for his creativity, attention to detail and excellent service.
In his decorated career, Chef Patrick has worked with renowned chefs and cooked for some of the nations top Political Officials, CEO's, Celebrities, Friends and Family, Chef Patrick mentors young chefs and home cooks through cooking classes, lectures and training .
He has won Best DC Caterer for 2013 and 2015 he has been Nominated for 10 years as Best Chef and Best Caterer among those chefs named in same categories were Jose Andres, Jamie Leeds Mike Isabella just to name a few, recently won Editors Choice for Best Chef.
He has competed in Taste of DC's Chili Cook Off and has been a guest lecturer at Metro Cooking DC on subjects like restaurant quality vegan dishes and canning and preserving.
Chef Patrick has worked for both Cookology and Metropolitan Culinary Arts Institute as a head chef instructor since 2021.
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Awards
ACF Awarding winning chef
Pictured on the far left.
Chef Andy Clark, has a passion for creating exceptional dining experiences, began his
culinary journey at the tender age of 4. Hailing from Maryland, Andy's love affair with
food blossomed amidst the rich culinary heritage of the region, where he developed a
deep appreciation for seafood and locally-sourced ingredients.
Driven by his culinary aspirations, Andy pursued his education in the picturesque
landscapes of Vermont at New England Culinary Institute, where he honed his skills and
expanded his culinary repertoire. Armed with a solid foundation and an insatiable
appetite for culinary excellence, Andy embarked on a transformative journey to
Washington, DC.
In the vibrant culinary landscape of the nation's capital, Andy found his calling, making
his mark in some of the city's most esteemed restaurants. With each culinary venture,
Chef's talent flourished, earning him recognition as a rising star in the culinary world at
restaurants such as Fiola, Red Hen, San Lorenzo and Gravitas.
Whether crafting a delicate seafood dish or orchestrating a multi-course tasting menu,
Andy's culinary creations are a testament to his unwavering dedication to his craft. His
commitment to sourcing the finest ingredients and his meticulous attention to detail
ensure that each dish is a masterpiece in its own right.
In his free time, Andy can be found exploring local farmers' markets, seeking out the
freshest seasonal produce, or fly fishing. With his boundless creativity and infectious
passion for food, Andy continues to push the boundaries of culinary excellence,
inspiring others with his culinary artistry.
Awards
Michelin Star
Gérard Pangaud is the youngest 2-star Michelin chef ever and the first in America. He has created and operated top-rated restaurants in Paris, NYC and Washington DC, earning a steady stream of prestigious and highly sought-after awards along the way. He is masterful with ingredients, recipes, and regional specialties and brings an encyclopedic knowledge of the culinary arts to everything he prepares.
A Brilliant Career
It's no surprise that Gérard Pangaud excels in the art of cooking. Born in the suburbs of Paris, he grew up in a family where both his parents were very good cooks and appreciated fine dining.
After finishing high school, Gérard attended the Ecole Hoteliere of Paris, earning his Brevet of Technician and his Brevet of Technician Superior. Through the School of Restaurant and Hotel Administration at Cornell University, he also earned the equivalent of a US baccalaureate of science degree in hotel and restaurant management.
During his externship he worked for the five-star Royale Hotel in Deauville, at the Modern Hotel in St Jean de Luz, and at the three-
star Grand Hotel in Paris.
Afterwards, he worked for Master Chef Jo Rostang at La Bonne Auberge in Antibes, a three-star Michelin restaurant, and then at Troisgros in Roanne, also a three-star Michelin restaurant.
Gérard's first position as Chef took place in Konstanz am Bodensee, Germany, at a fine French restaurant called Sankt Stefanskelle.
He subsequently returned to Paris to become Chef at la Barriere de Vaugirard, one of three Barriere restaurants, the others being the Barriere de Clichy with Chef Guy Savoy and the other, Barriere Poquelin with Chef Bernard Loiseau.
Michelin
Soon after, he opened Rue Montmartre, a small Parisian restaurant located next to the stock exchange. Within his first year of operation, he and the restaurant were awarded one Michelin star. In 1980, he moved his restaurant, renamed Gérard Pangaud, to Boulogne. Within a few months, he received two Michelin stars. Not quite 28 years old, he was the youngest chef to be awarded two Michelin stars. Click for more information on the Michelin Guide.
In 1982, he was chosen by President Mitterand as Chef of the G-7 Conference held at Versailles, hosting such dignitaries as President Ronald Reagan, Prime Minister Margaret Thatcher, and Chancellor Helmut Schmidt.
NYC & Washington DC
Gérard moved to America in 1985. With the title of Executive Chef, he opened Aurora, an acclaimed New York restaurant designed by Milton Glaser. Under his guidance, the New York Times awarded the restaurant three stars and ranked it as one of New York's top ten dining establishments.
Gérard is best known in the DC area for his innovative, yet elegant French cuisine, first at the Ritz-Carlton, then in his own restaurant - Gérard's Place. Acclaimed since its opening in 1993, Gérard's Place was consistently one of the highest rated restaurants, not only in Washington DC, but in the country, earning high praise from critics, congressmen, rock stars, heads of state, and movie stars alike.
For the last two years, and before becoming the Culinary Director for La Pasta, Gérard served as the Director of the Culinary Program at L'Academie de Cuisine, one of the top ten professional cooking schools in the country.
For five years Gerard was the corporate chef for Marriott International and Ritz-Carlton at Marriott HQ in Bethesda. Gérard's other interests include painting, traveling and working out. He is an avid golfer.
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Awards 2 Michelin Stars
4 stars - New York Times
4 stars - Washington Post
4 stars - Washingtonian Magazine
CMC
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