Executive Chef Jean-Louis Clerc specializes in French and international fine-dining cuisine. He has more than 16 years of professional cooking and kitchen management experience in the United States, Europe and the Caribbean. Trained by some of the best chefs in the world, Jean-Louis brings his remarkable talents to College of DuPage for the benefit of Waterleaf patrons.
Experience
- Food Service Director (Chef Manager) for Aramark
- Executive Chef at the Executive Dining Room of the Harris Bank for Aramark
- Two-time bronze medalist for the Aramark Excellence Culinary Contest, 2003, 2004 for the Regional Challenge, and two-time finalist for National Champion
- Experience also at Hotel Sofitel O'Hare (Chicago, Illinois), Hotel Novotel Cergy-Pontoise (France), and Hotel Mercure Simson Beach (Saint-Martin, Caribbean), Le Grand Ecuyer (Cordes, France)
- Experience at Michelin-rated restaurants: The Capital Hotel, London, England (Michelin 2 star); La cote d'or, Saulieu, France (Michelin 3 star); Restaurant Faugeron, Paris, France (Michelin 2 star)
Education
- Ecole Supˇrieure de Cuisine Fran¨aise, 1994
- Brevet de Technicien Hotelier option Cuisine, 1991
- Certificat d'Aptitude Professionnel en Restaurant, 1990
- Brevet des Colleges, 1988
- Trained by Bernard Loiseau, Henry Faugeron, Phillip Briten, and Yves Thuries
- Specialized training in pastires, chocolates and ice creams; butcher techniques; and bread (basic)