Rudolf Merlin
Pastry Chef-Instuctor“Live healthy and work hard in an occupation you truly enjoy,” is the philosophy that Chef Rudolf lives, works, and cooks by. Growing up in the Burgundy region of France he learned the art of pastry as an apprentice at the Debrosses pastry shop in Migennes, and most recently was a pastry instructor at the Culinary Institute LeNôtre in Houston, TX. Chef Rudolf has tremendous respect for the professional environment at the school and welcomes learning new techniques and recipes from his colleagues. He encourages his students to do the same, advising them that continual improvement of skills—along with patience and passion—are the keys to culinary success. Joined The International Culinary Center in 2011.