Jacques  Brevery PhD, DdE, WGMC, CEC, CFM,  CFBE,AAC Author of Evaluating Organization Development
FEATURED AUTHOR

Jacques Brevery PhD, DdE, WGMC, CEC, CFM, CFBE,AAC

President
Old Belgium Gastronomie

Jacques Brevery, PhD, CEC, AAC, graduated from the Culinary Institute of Libramont Belgium in 1975, where he earned a Master’s Degree with honors and pursued a PhD in Natural Food Science and Anthropology.

Biography

Jacques Brevery, PhD,DdE,WGMC, CEC,CFM,CFBE, AAC, graduated from the Culinary Institute of Libramont Belgium in 1975, where he earned a Master’s Degree with honors and pursued a PhD in Natural Food Science and Anthropology. After an illustrious career at many fine institutions, he now works with his own consulting company helping restaurants in distress, openings, revamping menus, training, and designing. He continues to work with culinary schools by giving lectures and encouraging new talent.

Education

    Charcuterie,curing-preserving food,smoking,binding.

Areas of Research / Professional Expertise

    food origins,food growing and processing

Personal Interests

    photos, wines tasting, chess

Books

Featured Title
 Featured Title - Chef's Guide to Charcuterie - 1st Edition book cover

Photos