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Joined :8/26/2010 | Video Recipes: 5 | Follow Chef
Pottstown, PA United States

Chef Pierre has become an” Icon “ in the culinary world not only in his local chapter the DVCA, ACf Philadelphia, but also the national stage as well. Currently Pierre holds the office on the National Vice Conseiller Culinaire of La Chaine des Rotisseurs. Vice Conseiller Culinaire Provincial, HON. the Baillage de Delaware Valley, Mid Atlantic region Chapter . Pierre’s love for cooking started at a very early age after graduating from High School in 1957 in West Germany, he completed his apprenticeship at Hotel Buhr Jesteburg, West Germany. After graduation from the Hotel Academy Pierre spent time in seasonal hotels and restaurants in West Germany and Switzerland. It was there that he learned different styles of cooking and the very important kitchen language, French. This time period was helpful in not only the learning of the Native French language but also the varied regional cuisines and specialties. Finishing his European tour in his hometown of Hamburg, West Germany, Pierre set his sights on the USA, arriving in Salisbury ,Connecticut in November of 1964. The first two years where spent working for the Guardian Company which was a Food service company, operating kitchens and Inns. In the subsequent years from 1964 to 1989 Pierre worked in some of the finest clubs in the Philadelphia area, such as Ashbourne Country Club, Green Valley Country Club and the very prestigious Philadelphia Country Club as executive Chef. From 1978 to 1982 Pierre became owner and chef of the St. Peters Farm Restaurant in Glenside Pennsylvania. Pierre continued to expand his culinary prowess in the Hotel industry for the Franklin Plaza Hotel in Philadelphia, at Sheraton University City, the Cherry Hill Inn in Cherry Hill New Jersey, and the Brandywine Resort in Downingtown, Pennsylvania. After leaving the Brandywine Resort ,he went to the “ Historic” General Wayne Inn, in Narberth, Pennsylvania. Through the years Pierre’s passion has not only been for the Culinary Profession, but also for the education of young culinarians. Having been a member of the Delaware Valley chefs association since 1968, the ACF since 1970 and a Fellow of the American Academy of Chefs since 1971, Pierre was Co- Founder of the local Cooks Apprenticeship program with his close friend Larry Conti.( 1974) With his focus on education, competition, and culinary excellence, Pierre entered, competed and won many Culinary Competitions.. From Grand Buffets to Tallow Sculpting, to Ice carving; Pierre has won Grand Prize, gold, silver and bronze in all. Pierre has held an office with the DVCA or the ACF Philadelphia since 1969, from President, to Vice President to Apprentice Chair, to PR chair, Welfare Chairman and every position in between. What ever was needed he was and is still there, to help. On the national level he was the National Public Relations Director ACF, Regional Coordinator Northeast, American Academy of Chefs By Law Committee Chair and AAC Public Relations Chair Pierre has been a Certified Executive Chef since 1976 and received many, many awards, such as AAC Good Taste award, ACf NE Region Herman Rusch /Humanitarian Award, Chapter Chef of the Year, Chapter Lifetime Achievement Award, and Presidential Achievement Awards, as well as being the honoree in 2004 at the annual AAC Dinner. Pierre has been a role model for many Culinarians over the years. His outstanding attributes and his seemingly un-ending ambition, have won the respect and gratitude of his peers. We would be hard pressed to find anyone more deserving of this honor. Pierre would love to hear from you, drop him a line at: phans.rausch@gmail.com.


Written by Chef Paul O’Toole, Board Chair- ACF Philadelphia.