Chef DavidLee
DavidLee began his culinary training decades ago as a toddler in his family's kitchens, which were steeped in Polish, Dutch, English and other Euro-American food traditions. His passion for cultural diversity and good food stayed with him through several professional careers. In his travels, he always threw himself into the local and regional culinary scene embracing and learning the various cultural culinary techniques and skills. In 2005, as a non-profit fundraiser, he had the unique opportunity to plan and orchestrate a high-end gala event, alongside Wolfgang Puck and his culinary team. Chef Puck saw, cultivated and encouraged DavidLee to follow his natural passion as a culinarian. DavidLee began documenting his and his family's favorite food recipes when he launched his first blogsite - cyberTRUNK Recipes. In 2012, his passion and a bit of serendipity, led DavidLee to the doors of the world-renown Le Cordon Bleu College of Culinary Arts International Culinary School, where he immediately enrolled and pursued his formal culinary training. While at Le Cordon Bleu, he was a top student and a passionate campus leader. He was a member of Le Cordon Bleu's 2012 ACF Student Competition Team, which achieved the honor and distinction of a Bronze Medal at the State level. While at Le Cordon Bleu, he worked and studied with the Chef's at Brazikat Brazilian Steakhouse and the Racquet Club St Louis. He rounded out his formal culinary training, being recruited by Executive Chef Charles Mereday for a culinary externship studying Caribbean cuisine at South Seas Island Resort on Captiva Island, Florida. As a personal chef, DavidLee has a growing list of clients in South Florida and St Louis.
Chef DavidLee is a NEHA Certified Professional Food Manager, an active American Culinary Federation member, a recently appointed member of the Williams-Sonoma Professional Chefs program, and will be serving as an Alumni Team Advisor for the upcoming Le Cordon Bleu ACF Student Competition Team.
Chef Emilee
Emilee began her culinary career when inspired while sharing coffee with her father. Her passion, led her to the doors of the world-renown Le Cordon Bleu College of Culinary Arts International Culinary School,
where she enrolled on the birthday of Julia Child, and pursued her formal culinary
training. While at Le Cordon Bleu, she was a top student, and a passionate
campus student ambassador, and Chef-Assistant for monthly MasterChef classes. She was a member of Le Cordon Bleu's 2012 ACF Student Competition Team, which achieved the honor and distinction of a Bronze Medal at the State level. While at Le Cordon Bleu, she worked and studied with
the Chefs at Bistro 1130 in Town & Country, and rounded out her formal culinary training with an externship at Old Hickory Golf Club. During the Fall of 2013 she debuts as a Culinary Instructor with the St Charles City School District Continuing Education, with a series of world cuisine classes. She has launched "World Cuisine Chef", providing catering and international cuisine workshops. She is a savory bakery chef Great Harvest Bread Company in St Peters Missouri.
Chef Emilee
is a NEHA Certified Professional Food Manager, an active American
Culinary Federation member, and will be serving as an Alumni Team Advisor for the upcoming Le Cordon Bleu ACF Student Competition Team.
Chef Emilee and Chef DavidLee met during their first week at Le Cordon Bleu, and quickly became study partners, culinary-kitchen partners, and team members on Le Cordon Bleu's ACF Competition Team. While studying at Le Cordon Bleu, they began The Polish Chef cooking classes in partnership with Katheryne Morschl, owner of Siostra Polish Pottery and Gifts in historic St. Charles Missouri.
~ A SPECIAL THANK YOU ~
To our fellow culinary-graduate, friend and colleague, Kimberly Crowley Thirion, for her keen eye and outstanding photography skills.
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