Alain Coumont was raised in a family of Belgian grocers and grew up watching his grandmother make bread every day. Inspired by fresh, handmade food, he attended the Hotel School of Namur in Belgium and went on to work under renowned chefs Michel Guérard, Georges Blanc and Joel Robuchon. As a young chef, he discovered that he could not find the kind of bread he grew up with and in 1990 opened the bakery Le Pain Quotidien in Brussels. He soon evolved his traditional bread offering to include salads and tartines, served at the bakery’s signature communal tables. After immediate success, Coumont quickly opened 10 locations in Brussels and in 1997, his first store in New York City. Le Pain Quotidien has evolved into a chain of 172 restaurants worldwide, which celebrate organic and local ingredients, still served at communal tables. Join this legendary chef and baker as he demonstrates some of his favorite handmade breads and celebrates the release of his new Le Pain Quotidien Cookbook, which will available for purchase at the demo. Open to current career students and alumni. General public $40.
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