“There Is More Than One Way To Approach Cooking.”
Quote from Chef Berg
 

Baking & Pastry Chef and Chef de Cuisine
32 Years Industry Experience

Level I, Part I and II Pastry

Cooking Philosophy:  
There Is More Than One Way To Approach Everything
Specialty:  Artisan Breads, French Pastry and Nouvelle Cuisine
Cooking Style: French with an American Twist
Teaching Style: Passionate, Realistic, Mistakes Are Encouraged

Bio:

When Chef David decided to become a chef, he set out to study with the very best mentors he could find. His quest took him to Southern California were apprenticed under several Michelin-starred French chefs at L’Orangerie in Los Angeles. He studied under Chefs Claude Koberle, Jean Francois, Peter Roelant, Patrick Jamon, Roger Jaloux, Rene Robin and Michel Richard. He fulfilled a lifelong dream when he met legendary Chef Gaston LeNôtre and worked for him in Houston. Chef David went on to have a successful career as a chef owner/operator of several cafés, bakeries and catering companies in California. He taught several classes at UCLA’s Culinary Extension Program and is uniquely qualified to teach both pastry and cuisine classes.

Classroom Environment:

Chef David believes the best way to learn is from your mistakes. He encourages his students to make mistakes and learn how to fix them. He demonstrates techniques and then encourages his students to explore and improve on what they learn. He wants to prepare his students for the real world and emphasizes being organized, managing time efficiently and working as a team. According to one of his students, Chef David “focuses on developing students not just as technicians, but as thoughtful business people.” His students work hard and leave his class ready to take on their next challenge.

Work History Highlights: 

United States
L’Orangerie – Under Chefs Claude Koberle, Jean Francois, Peter Roelant
Los Angeles – Under Chef Patrick Jamon
LeNôtre Houston – Under Chef Gaston LeNôtre
Bocuse – Under Chef Roger Jaloux
Le Marmiton – Under Chef Rene Robin
Citrus – Under Chef Michel Richard