Miette Culinary 109 MacDougal Street

About Us

Miette means, "little crumb" in French. This name was chosen while giving cooking classes at the restaurant Tartine in the West Village. Since Tartine means "slice of bread" we thought it an appropriate name for our school!
All dairy products are organic, as are most meats and poultry Fruits and vegetables are organic when available

Paul Vandewoude-Head Chef:
the in-house chef/teacher, has been a professional chef for 20 years. He was the chef at the original Le Zinc in Tribeca, and at the restaurants Tartine and Titou in the West Village. He was born and educated in Belgium. He started his cooking career at the tender age of 13 by becoming an apprentice to an established chef in his native country of Belgium. He eventually received his degree in culinary arts from the Durbuy Cooking School in Durbuy, Belgium. After working in several top restaurants in his native country, he came to New York to assist with the opening of a Belgian restaurant. He remained in New York and became executive chef in the original Le Zinc Restaurant in Tribeca. He eventually became executive chef in the charming and popular restaurants, Tartine and Titou located in the heart of the West Village. After popular demand, he finally opened his own cooking school.

109 MacDougal Street, Suite 2, New York, NY 10012
Telephone (212) 460-9322 Fax (212) 460-9579

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