A native of France, Chef Bruno Ponsot brings more than 30 years of culinary experience to the International Culinary Center. He has worked in prestigious kitchens in France, England and on both coasts of the United States, including as chef de partie with Michelin-rated chefs Paul Bocuse and Alain Ducasse. Chef Bruno has held positions as a sous chef, chef de cuisine and executive pastry chef, and he owned and operated a Florida restaurant for nine years prior to moving to the West Coast. During his career, Chef Bruno has participated in several culinary competitions sanctioned by the American Culinary Federation, winning a total of 12 medals: three gold, seven silver and two bronze.
Classes start year-round
UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Intensive Sommelier Training
Courses Covered: Culinary, Pastry, Italian, Cake, Bread
Courses Covered: Culinary Entrepreneurship