Belgian Certified Master Chef / Belgian Chef Ambassador to United States
41 Years Industry Experience
Level 1, 2, 3 & 4

Cooking Philosophy:           Organized, Simple, Communicate, Execute
Specialty:                              Cuisine Classic, Belgian Specialty, Sous Vide, Molecular
Cooking Style:                      Modern Influenced Belgian Cuisine
Teaching Style:                    Jovial, Strong Theory Base, Experimental Style, Hands-on

Work History Highlights: 

United States                                     

Ambassador of Master Chefs
Representing Association of Master Chefs from Belgium as Ambassador to Texas and the United States

Belgium
Ceria University                                  Lead Instructor 1976-1996, 2001-2010

Belgium
Master Chef Exam                             Completed Belgian Master Chef Exam in 1995

Luxembourg
National Culinary Team                     1986 Bronze, 1990 Silver, 1994 Gold

Bio:

Chef Christian Echterbille has devoted 41 years of his life to the culinary profession. Many of these years were spent educating students and turning them into Belgium’s elite chefs. His career has covered working with Belgium’s Michelin Starred restaurants, developing large scale production concepts, food stylist photography, pioneer of technique sous vide, Culinary World Cup medalist and coach, co-founder of the Le Village Des Chefs, an international group of French speaking chefs, and Maitre Rotisseur at La Chaine des Rotisseurs de Belgique. Christian also belongs to the prestigious Academie Culinaire de France and is recognized as one of only 50 Master Chefs of Belgium.

Classroom Environment:

Teaching is of second nature to Chef Christian. The amount of knowledge he freely gives away is at times overwhelming. If you are a sponge you will walk away from class on day one with knowledge that would take most at least two years to obtain and practice. The environment is relaxed, but a student must be alert to the incredible amount of information being given to them.

After a student is comfortable with basic cooking techniques, Chef Christian enjoys teaching in an experimental technique where one might cook the same product using three different techniques, enabling the student to make their own judgments of technique. The student will enjoy a blend of traditional French technique with modern sous vide and molecular practice.