An American and “Cajun”, who has lived and worked all over Europe, Joyé LaBarge Bryan, Chef de Patisserie and Chef de Garde Manger, is a graduate of Le Cordon Bleu Atlanta, United States of America and Paris, France.
Chef Bryan enjoyed a multi-faceted career spanning 36 years of public service. She is a former United States Army Military Intelligence officer and Senior Defense Analyst for the Secretary of Defense. While working in these demanding roles, she garnered a BS and a double major, Political Science and International Relations and a minor in Geopolitical Economics, providing her with a thorough foundation in the principles that affect culinary arts businesses worldwide. Upon completion of Le Cordon Bleu College of Culinary Arts, Atlanta, Georgia, USA she added an additional AS; then another BS through Le Cordon Bleu Paris.
During her tenure within the United States government and the military intelligence fields she acquired a working knowledge of several languages and an in-depth understanding of Western and Eastern cultures and cuisine – an avocation which has become her vocation – culinary arts. Chef Bryan has applied the mental flexibility, ingenuity, and imagination required in her previous profession to her current vocation. Chef Bryan now resides in New Orleans, Louisiana, USA and is currently developing her own European Dessert Café – EuroVisions!
- What is the strangest food you have ever eaten?
- Camel Stuffed with Goat and Chickens
- What do you cook when home alone?
- Anything my husband, Stan, his Service Dog, T-Bone, and my Service Dog, Truffles, want.
- Your most treasured kitchen possession:
- My Grandmère's really old baking pans.
- The ideal number of guests for a dinner party is:
- Ideal? What's that?