Dear Chef Michel,
Thank you again for the wonderful time on Saturday night. Having our own personal chef creating and teaching in my kitchen was an experience none of us will soon forget. The dinner was perfect! It was delicious and beautifully presented. We all had such a nice time with your food, your enthusiasm in teaching and your charming company. What was most surprising was that the cost was less than we would have paid in any nice restaurant in Gainesville…and much more relaxed and fun. We are busy planning our next “French Chef” dinner.
” I owe a lot of my success to your great teachings during school. Without your pushing and encouragement I would not be where I am today…I have done some really great things so far. I am the Executive Chef of a 500 Room Doubletree by Hilton Hotel. I oversee all banquets, 2 restaurants, Room Service, lounge, and employee cafeteria and a staff of 40 employees. I also have a roof-top garden we grow for some of our summer produce…I am glad to hear from you and see things are going well and you are still using your gift to teach more people how to cook PROPERLY.”
DoubleTree by Hilton Chicago Magnificent Mile
(Former student of the Culinary Arts Program at Kendall College in Chicago, class of 2007)
Thank you in return! We have used your services many times because every time it was very positive experience. I keep learning cooking tips from you. The atmosphere is great. The food is fantastic. I might ask you for new recipes, let me think about it. Thank you for the article; I will ask Anastasiya to translate.
Enjoy fall; hopefully it shall start cooling soon.
“Your prices seem reasonable (I’m often surprised at the cost of preparing dishes when I add up all the ingredients…and my husband and I entertain a lot.)
“Bonjour Chef Maloiseau,
Le cassoulet etait magnifique, super, fabuleux, excellent et tres apprecie par tous nos amies! Happily enough remains that my husband and I will have another meal from it. Je vous remercie beaucoup de votre grand service a nous. Amities,”
“I turned in my course evaluation for Healthy French cooking by Gainesville’s new resident. It is such a thrill to be able to meet and study with this wonderful chef instructor. I can’t help but think that we must do all that we can to utilize him properly as the resource that he can be. Please keep your ears open, and maybe the downtown campus can help find a way to facilitate some career development or vocational programs. Gainesville is on the cusp of being able to lead in local, co-op, slow money (keep the community supporting its own members) ways that relate to food. His expertise might help to join farmers’ products to distribution and food production. Maybe I am just dreaming, but thanks for bringing this wonderful person to the continuing education program. I only hope that we can find a place so special for him that he will continue to live within and enliven our community.
P.S. It is rather discouraging to see a man of such skill and talent being so hampered by the inadequate resources and facilities of the GHS classroom setting. He brings in so much of his own material for the course, and he does so much prep before class. We work hard to learn, eat and clean up within the allowed period of time. We are thoroughly enjoying the process, but it would be a gift to him if he was not challenged to such a great extent. It must be very time consuming to organize and gather, load and unload time and again. This can not be work worthy of his background. Maybe we can find him a more permanent space and not ask him to depend upon collection of so many diverse ingredients and tools necessary for his cooking presentations.
–Jane E. Adair