"Techniques in the culinary arts are the building blocks for everything. I go as far as to say that food multiplied by technique equals dish. Therefore, without good techniques, you're either always going to wing it or be unsure of what to do. But with knowledge of the techniques, you will be a lot more confident."
Chef Jesper, a 37-year industry veteran, has had the opportunity to work in eight Michelin star restaurants over the course of his career. He is a recipient of the Disciple d’Escoffier award and a board member of the American Culinary Federation (ACF). He also was the owner of a French bistro called Park Ave Bistro in Meeker, Colorado.
Chef Jesper knows European food culture inside and out. He moved to the south of France from Denmark at the age of 12, where he received his formal culinary education and training.
He has worked as a private chef in numerous countries including France, Denmark, Switzerland, Italy, and the United States – and even served as chef of the Danish ambassador in Rome.
The Ultimate Dish Podcast, 9/7/2021
ColoradoBiz Magazine, 1/6/2020
The Modern Eater, 3/25/2018
Peach Town News, 2/12/2015
Post Independent, 3/30/2015
Auguste Escoffier School of Culinary Arts YouTube, 3/6/2015
The Business Times, 3/4/2015
The Modern Eater, 2014
Modern in Denver, 11/11/2014
Specialty Food Association, 5/7/2014
The Denver Post, 5/6/2014
303 Magazine, 12/21/2013
4-wheeling and overlanding, outdoor living, and camping.