"Technique First, Then Theory"
Quote from Chef Kris
 

ACF Certified Executive Chef
16 Years Industry Experience

Level 2 & 3 Cuisine

Cooking Philosophy:  
Technique Is King and Culture Changes Food
Specialty:  French / Belgium
Cooking Style: European Fusion
Teaching Style: Hands-on

Bio:

Chef Kris started his career early, working in various family and Brinker Corporate restaurants in San Antonio. At the age of 18 he moved to Austin where he was successful in his own catering company and decided to enter culinary school. Chef Kris then decided that he would like to pursue a career in upscale fine dining and sold his catering company to work for Master Belgium Chef Christian Echterbille. After working his way to Sous Chef in the Belgium Restaurant in Austin, Chef Kris was sent for apprenticeship throughout Europe. After 2 years Chef Kris returned to the states where he has worked in finer scale restaurants and boutique style hotels. Much like his mentor, he has found a passion to pass on his experience to other culinarians and has been involved with teaching the culinary arts since 2006.

Classroom Environment:

Chef Kris has his focus on technique and verbally illustrates a very theory-based structure within his classroom. Knowing the other chefs' direction will be on speed and group participation, Chef Kris tailors the lesson to each of the students' weak points, making sure you understand what you are doing, even if it is on an individual level. This in turn allows the student to move at his or her own pace. Chef Kris tries to give you a full background of the task at hand. His challenge to the students is always questioning what it is they really want to do within the cooking world. He expects the student to be as passionate about cooking as he is. Expectations will include heavy reading and full understanding of the classics and basic cooking technique. The teaching style is heavy verbal explanation, which demands a lot of note taking, hands-on demonstration, and group verbal correction of bad technique and kitchen practices. If you are not serious about what you want to do, and why you are here, you will find this classroom difficult.

Work History Highlights: 

Belgium
Gala - Large Scale Catering Operation
Le Brasero - Under Renowned Chef Daniel Rage
Pasta Comedia - 1 Star Michelin Italian Fusion

United States
Belgium Restaurant - Under Certified Master Chef Christian Echterbille , Belgium Classics
Girasole - Upscale Italian in Austin
Canyon of the Eagles - Upscale Nature Lodge in Texas Hill Country