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Gary Goettl RD, MPH - Non Traditional Roles held by Chefs
AS Culinary Arts
BS Dietetics
MPH Nutrition/Health Promotion
Gary has worked many jobs involving his culinary training. Gary was an adjunct professor at Loyola University, teaching Food Science.
Gary currently is a Senior Brand Manager for Sodexo. He covers the Southwest United States – Supporting Sodexo’s Culinary and Retail programs. His job involves program implementation, new unit openings, Menu development & testing, and supporting Sodexo Brand Standards. Gary holds a Bachelor of Science Degree in Dietetics and is a Registered Dietitian, with a Masters Degree in Public Health. Gary currently resides in the Woodlands, TX.
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Andre Bedouret W.M.C.S. - How to Fabricate Fioe Gras
Director of Continuing Education Programs
Milestone Culinary Arts Center
Born and raised in the Pyrenees region of Southwestern France, 13-year old André went to work as an apprentice at the Auberge du Panache Blanc. He worked at a 3-star restaurant "La Caravelle", before fulfilling his military service in Trier, West Germany. Paris was the next stop and "Laurent’s" was the place for more classical training. After a few years, Andre started globe trotting with stops in Spain, Switzerland, the Caribbean and finally, the United States.
Chef Andre has worked premier hotels in San Francisco, Chicago, and Minneapolis before settling in Dallas. Most recently, Andre served as Executive Chef at the Faculty Club at U.T. Southwestern.
Chef Andre is devoted to helping develop talent in the culinary field. He is an active member of the American Culinary Federation, the Chaine des Rotisseurs and the World Master Chefs Society. He has advised and judged culinary competitions in the USA, Canada, England and Sweden.
Andre has spearheaded many local fund-raisers for charitable organizations. His "Classical French Dinner for 24" netted the highest Live Auction amount on record for St. Thomas of Aquinas’s School in Dallas.
Chef Andre is a very committed volunteer who dedicates many hours of work with Parkland Memorial Hospital’s Emergency Room staff and the Dallas community.
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Harris Eaton - Demo on how to fabricate a Turducken
How to fabricate Turducken. A turducken is a dish consisting of a partially boned turkey stuffed with a boned duck, which itself is stuffed with a small boned chicken |
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Michele Esposito Brown - Pastry Techniques
Pastry Arts Professor at Collin County Community College
Institute of Hospitality & Culinary Arts in Frisco, Texas
Dallas TCA Pastry Chef of the Year and TCA Dallas Chapter Secretary
Michele started her pastry career working at Deerfield’s Bakery while in high school majoring in theatre. Deciding that brioche appealed to her more than Brecht, she enrolled at Johnson & Wales University and earned degrees in Pastry Arts/Foodservice Management, served as TA and Fellow and won The Renshaw Cup.
Her first professional culinary job was pastry chef at The Sheraton Palace Hotel in San Francisco, where she learned she had a lot to learn! She moved to NYC, volunteered at the James Beard House and worked at Restaurant Zanghi, the River Café, the Russian Tea Room, Rosemarie’s, Montrachet, Cucina, St. Michel, Tupelo Honey and the Mill River Inn. To satisfy her desire to teach, she became an adjunct instructor at Peter Kump’s, NYIT and the Culinary Academy. She continues to moderate forums and write book reviews for Cheftalk.com.
She opened her wedding cake business and had an adventurous and profitable four-year run until life in Texas beckoned. She obtained an adjunct position on the faculty of Collin College, followed by a full-time professorship. Michele is grateful for the opportunity to help grow the pastry arts program at Collin College and to support the TCA and work with professionals dedicated to promoting the culinary arts in Dallas.
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Connie Teuscher - Different Types of Herbs and Their Applications
Native Texan Connie Teuscher grew up in San Antonio, now living in Beaumont. She first acquired a love of horticulture while working in her grandmother’s gardens in Denton, Texas and Chama, New Mexico.
As a past -president of the Thyme for Herbs Society, an active member of the Magnolia Garden Club, a GCA Horticulture Judge candidate and a Master Gardener, she is a frequent speaker and instructor on growing and cooking with herbs. Currently on the Board of the Beaumont Botanical Garden she is working for restoration of the gardens at Tyrrell Park facility and the wild flower project of Southeast Texas.
She currently has herb and ornamental gardens growing in Beaumont and Lake Sam Rayburn. She is married to Orthopaedic surgeon Dr. David Teuscher. They have two sons, Brandon and Derek. |
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