“Butter is Better"
Quote from Chef Yael
 

10 Years International Experience

Level 1 Cuisine

Cooking Philosophy:  
Put Your Heart Into It
Specialty:  International Cuisine
Cooking Style: Classical, Simply Good
Teaching Style: Hands-On, Creative, Open

Bio:

Chef Yael is a creative person with an international flair. Her career includes time spent as a sous chef on an elite Caribbean yacht, the Seabourn Odyssey. On the ship, every meal had a different theme, from different country. She might prepare an English breakfast, a French lunch and a Russian dinner and start all over with new countries the next day. Chef Yael enjoyed using local seafood and produce as much as possible. When in port, she would shop the local markets at 6am to have the freshest food available for breakfast that day. Chef Yael has also worked for the Four Seasons in Palm Beach, Florida and Dublin, Ireland. She received her Bachelor’s degree in culinary and catering technology from the Catering School in La Rochelle, France.

Classroom Environment:

Chef Yael cultivates an open environment in her classroom, where there are no stupid questions. She wants her students to have fun and feel relaxed. In her classroom, there is room for error and it is okay to make mistakes. She is there to teach her students how to fix those mistakes and learn from them. Chef Yael teaches old-fashioned French techniques with a modern twist. She enjoys sharing her knowledge as much as she enjoys cooking. She demonstrates techniques to her students, but encourages them to add their own personality to a recipe.

Work History Highlights: 

Caribbean
The Seabourne Odyssey
The Caribbean Pantry, Jamaica
Ritz Carlton, Jamaica
Oceania Cruise Line

Ireland
Westin Hotel, Dublin
Shelbourne Hotel, Marriott, Dublin
Four Seasons Hotel, Dublin

United States
Four Seasons, Palm Beach, Florida