Chef Claudine Boucher

Where did it all begin for Chef Claudine Boucher. It started at home…. smelling my grandmother’s fresh baked bread every weekend, my mother’s French Canadian Meat Pies, Cretons spread on homemade bread for breakfast, crepes with melting butter and brown sugar, warm cinnamon coffee cake at least once a week after learning it in Home Economics in 6th grade….it all was my love affair with food and the experiences of it. I went into the private service industry and learned about serving, planning, management, social functions, etc. that centered around the family. While working for families in their homes I got opportunities to work all aspects of food preparation.My desire to attend school in the culinary arts field has been a dream of mine. Now is the right time to strengthen my knowledge of French Cooking and learn the restaurant environment. Since attending school I have found many avenues to  fulfill my dreams and desires in the food industry.It started at home………and will continue to take me anywhere in the world.