Chef: Jean Jacques Coirier
Born: Paris, France
Program: Culinary Arts
Years of Industry Experience: 43
“I have enjoyed cooking professionally for so many years that I have chosen to pass on my knowledge to the students of Pacific Institute of Culinary Arts. I wish them great success in this very special profession.”
• After his apprenticeship in France, Chef Jean Jacques worked in Switzerland and aboard the prestigious cruise ship, Le France before immigrating to Canada.
• Four year tenure at L’Auberge in Quebec City and Calgary.
• Held the Executive Sous Chef positions at the Delta River Inn and the Four Seasons Hotel before operating his own restaurant and catering company.
• We were pleased to have Chef join our faculty in September 2000.
What inspired you to get into the food industry?
My family inspired me to become a chef. Back in France, they were all involved in the oyster farming business and my mom was an excellent cook with fish. Eating in very good restaurants and not very expensive ones was a way of life, and it just seemed natural in this environment by the sea and near a good wine area to want to learn more about cooking.
What do you enjoy most about being a chef?
What I enjoy most is to be creative with food, discover new food, ingredients:
Pair it with a good wine, create new recipes and on top of that the enjoyment to watch the peoples pleasure in eating the food. I am also a purist in my taste and enjoy going back to the roots of traditional cooking.
What made you decide to become a Chef Instructor?
With my experience, I thought it would be enjoyable to teach aspiring chefs my love of cooking and also the basics of traditional cooking so that after this they are able to create their own recipes and open their own restaurant.
What do you enjoy most about teaching?
My greatest joy as a teacher is to see my students develop a love of cooking and pursue their learning to become a chef.