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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
Copyright 2005, Miette Culinary. All rights reserved.
info@mietteculinarystudio.com
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