Chef Pascal Béric hails from Brittany, a region in the north of France famous for its rich gastronomic history. A specialist in charcuterie, he is well served by his hobbies in archery, hunting, and fly fishing. For Chef Pascal, teaching is a way of passing on tradition, and he emphasizes both discipline and flexibility—two seemingly contradictory concepts that work together to keep traditions alive and relevant in the modern culinary arts. Chef Pascal joined the International Culinary Center in 1997.
Classes start year-round
UPCOMING OPEN HOUSES
NEW YORK CAMPUS
Courses Covered: Intensive Sommelier Training
Courses Covered: Culinary, Pastry, Italian, Cake, Bread