Shows Schedule

On The Front Burner

 

Join the Chefs from Le Cordon Bleu College of Culinary Arts and their guests as they discuss inventive and creative food topics

Chef Jae Gruber is a culinary graduate of the Art Institute of Atlanta and also has a degree in Hotel/Restaurant/Tourism Management, specializing in Hotel Management and Special Events. She has 13 years of experience in the culinary industry. She has been the Executive Chef of Buckhead Fine Wine and Vino Restaurant and has an extensive background in high-end exclusive catering, kosher catering and as a private chef. She has also worked as a restaurant consultant in Atlanta and Central America, where she specialized in menu and wine list development, training, and sanitation improvement. Chef Gruber was the 2006 recipient of the WCR scholarship for “Sterling Vineyards Crush Camp”. Chef Gruber is a member and Local Exchange Coordinator for Women’s Chef’s and Restaurateurs and a member of the American Culinary Federation and Slow Foods. Currently, Chef Gruber is the Executive Sous Chef/Evening Dean of Le Cordon Bleu College of Culinary Arts - Atlanta, where she also teaches Principals of American Cuisine.

Chef Jeff Mekolites’ broad range of experience has taken him across the country and around the globe. His journeys have ranged from studying wine production in France to working in fine dining restaurants and hotels including Seeger’s, Nava and Fifth Group in Atlanta, Rhapsody, and The Dining Room at the Ritz Carlton in Chicago, New Rivers in Providence, and Flagstaff House in Boulder. Chef Mekolites was the 1999 recipient of Julia Child Fellowship Award, affording him the opportunity to travel and study in France. Chef Mekolites is currently a lead chef instructor for Le Cordon Bleu College of Culinary Arts, Atlanta. Chef Mekolites received his bachelor’s degree in culinary arts from Johnson & Wales University in Providence, Rhode Island. Chef Mekolites is also a Certified Executive Chef through the American Culinary Federation.


Chef Amy Ponzoli has over 20 years experience in the foodservice industry. Having graduated from Johnson & Wales University with a degree in culinary arts, Chef Ponzoli has won 2 silver medals in hot foods competitions, worked in well known establishments in NYC, and owned her own restaurant. She has been employed by Le Cordon Bleu College of Culinary Arts Atlanta as a Chef Instructor for the past 4 years and is currently teaching Principles of American Cuisine.

Chef Rian Macdonald attended Villa Julie College in Stevenson, Maryland for two years and then moved to Phoenix, Arizona where he attended Le Cordon Bleu Culinary Institute in Scottsdale, Arizona. He graduated with an Associates Degree of Occupational Science in 2005. Chef Macdonald worked as a Sous Chef at the Phoenician Resort in Phoenix for 5 years. He dreams of becoming an instructor and is currently working at Le Cordon Bleu College of Culinary Arts - Atlanta as a High School Recruiter presenting Le Cordon Bleu to students interested in pursuing a culinary career. He is also putting together a cookbook of recipes based on his culinary experiences that he hopes to have published by August of 2009.

 

Archives

07/01/08 “Smoked Foods/Smoking Foods at Home”.

Listen to the Chefs from Le Cordon Bleu College of Culinary Arts as they discuss inventive and creative food topics

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06/24/08 "Live from Lumiere Restaurant at Le Cordon Bleu College of Culinary Arts, Atlanta”

“Chef’s discuss what it is like to do a culinary competition, the upcoming Summer Harvest Festival at LCB, TV cooking show viewpoints and more.”

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06/17/08 “Tea Talk”.

“Guests Lisa Boalt Richardson and Beth Hendrix, who are tea and etiquette experts, discuss the vast subject of tea”.

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06/10/08 “A Day In The Life”.

Listen to the Chefs from Le Cordon Bleu College of Culinary Arts as they discuss inventive and creative food topics

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06/03/08 “Interview with Phoebe Damrosch, author of Service Included”.

Guest Phoebe Damrosch, author of Service Included”.

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05/27/08 Bread Basics”.

Listen to the Chefs from Le Cordon Bleu College of Culinary Arts as they discuss inventive and creative food topics

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05/20/08 The World of Personal Chefs”.

Guest: Chef Carlin Breinig”.

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05/13/08 “Owning Your Own Restaurant: Part II in a series"

Guest: Delia Champion, Owner of The Flying Biscuit Café

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05/06/08 "Cheese Chat"

Listen to the Chefs from Le Cordon Bleu College of Culinary Arts as they discuss inventive and creative food topics

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04/29/08 “The Cuisine of Germany”.

Listen to the Chefs from Le Cordon Bleu College of Culinary Arts as they discuss inventive and creative food topics

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04/22/08 "Interviews With Industry Professionals"

Guests Chef Marvin Woods: Cookbook Author and TV Personality and an Interview with Jennifer Heigl: co-owner of Zen Catering in Portland, OR and author of Career Diary of a Caterer”.

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04/15/08 "Owning Your Own Restaurant-Part 1 in a series"

Listen to the Chefs from Le Cordon Bleu College of Culinary Arts as they discuss inventive and creative food topics

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04/08/08 "Let's Talk Wine"

Listen to the Chefs from Le Cordon Bleu College of Culinary Arts as they discuss inventive and creative food topics

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04/01/08 Knives - How to Use Them and How to Choose Them".

Listen to the Chefs from Le Cordon Bleu College of Culinary Arts as they discuss inventive and creative food topics

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