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.
Areas of Research / Professional Expertise
food origins,food growing and processing
photos, wines tasting, chess