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Chef Mohamed ChettouhMain.ChefMohamedChettouh HistoryHide minor edits - Show changes to markup Changed lines 3-4 from:
 Born in Algeria, a French colony, he started his apprenticeship at the age of fourteen at Eden Rock in Oran where he worked his way up the traditional French kitchen brigade. L'Emellion was his next step as cook for 3 years, and then 1 year at the two Michelin star Hotel Royale. For 8 years, Chef Mohamed traveled around the world as a shipboard chef for CNAN Navigation. At La Tour d'Argent in Paris, France, Mohamed was the line cook/saucier for 1 and a half years.to:
Born in Algeria, he started his apprenticeship at the age of fourteen at Eden Rock in Oran where he worked his way up the traditional French kitchen brigade. L'Emellion was his next step as cook for 3 years, and then 1 year at the two Michelin star Hotel Royale. For 8 years, Chef Mohamed traveled around the world as a shipboard chef for CNAN Navigation. At La Tour d'Argent in Paris, France, Mohamed was the line cook/saucier for 1 and a half years.Changed lines 3-4 from:
Born in Algeria, a French colony, he started his apprenticeship at the age of fourteen at Eden Rock in Oran where he worked his way up the traditional French kitchen brigade. L'Emellion was his next step as cook for 3 years, and then 1 year at the two Michelin star Hotel Royale. For 8 years, Chef Mohamed traveled around the word as a shipboard chef for CNAN Navigation. At La Tour d'Argent in Paris, France, Mohamed was the line cook/saucier for 1 and a half years.to:
Born in Algeria, a French colony, he started his apprenticeship at the age of fourteen at Eden Rock in Oran where he worked his way up the traditional French kitchen brigade. L'Emellion was his next step as cook for 3 years, and then 1 year at the two Michelin star Hotel Royale. For 8 years, Chef Mohamed traveled around the world as a shipboard chef for CNAN Navigation. At La Tour d'Argent in Paris, France, Mohamed was the line cook/saucier for 1 and a half years.Changed lines 3-4 from:
Born in Algeria, a French colony, he started his apprenticeship at the age of fourteen at Eden Rock in Oran where he worked his way up the traditional French kitchen brigade. L'Emellion was his next step as cook for 3 years, and then 1 year at the two Michelin star Hotel Royale. For 8 years, Chef Mohamed traveled around the word as a shipboard chef for CNAN Navigation. At La Tour d'Argent in Paris, France, Mohamed was the line cook/saucier for 1 and a half years.to:
Born in Algeria, a French colony, he started his apprenticeship at the age of fourteen at Eden Rock in Oran where he worked his way up the traditional French kitchen brigade. L'Emellion was his next step as cook for 3 years, and then 1 year at the two Michelin star Hotel Royale. For 8 years, Chef Mohamed traveled around the word as a shipboard chef for CNAN Navigation. At La Tour d'Argent in Paris, France, Mohamed was the line cook/saucier for 1 and a half years.Changed lines 1-2 from:
Born in Algeria, a French colony, he started his apprenticeship at the age of fourteen at Eden Rock in Oran where he worked his way up the traditional French kitchen brigade. L'Emellion was his next step as cook for 3 years, and then 1 year at the two Michelin star Hotel Royale. For 8 years, Chef Mohamed traveled around the word as a shipboard chef for CNAN Navigation. At La Tour d'Argent in Paris, France, Mohamed was the line cook/saucier for 1 and a half years. to:
Chef Mohamed Chettouh Born in Algeria, a French colony, he started his apprenticeship at the age of fourteen at Eden Rock in Oran where he worked his way up the traditional French kitchen brigade. L'Emellion was his next step as cook for 3 years, and then 1 year at the two Michelin star Hotel Royale. For 8 years, Chef Mohamed traveled around the word as a shipboard chef for CNAN Navigation. At La Tour d'Argent in Paris, France, Mohamed was the line cook/saucier for 1 and a half years.Added lines 1-3:
Born in Algeria, a French colony, he started his apprenticeship at the age of fourteen at Eden Rock in Oran where he worked his way up the traditional French kitchen brigade. L'Emellion was his next step as cook for 3 years, and then 1 year at the two Michelin star Hotel Royale. For 8 years, Chef Mohamed traveled around the word as a shipboard chef for CNAN Navigation. At La Tour d'Argent in Paris, France, Mohamed was the line cook/saucier for 1 and a half years. In the United States, he worked for The Ritz-Carlton Houston for three years and the Houston Country Club for one. He moved to Lake Charles, Louisiana and worked at The Island Terrace of Player's Casino (now Harrah's) as the Chef for 3 years followed by 1 year as Executive Chef of the Beaumont Country Club. In October 1998, Chef Mohamed and Arthur opened La Truffe Sauvage, the former Chez Oca, in Lake Charles, Louisiana. |