Jean-Yves Vendeville
Do you enjoy wine and people?
Do you love delicious food and even fine dining?
Then you would you relish putting the two together with my interactive, hands (and lips) on seminars, classes, and wine-food pairing events.
I am devoted to promoting education for and about two of my favorite occupations…
As a sommelier, chef, educator, Frenchman and an individual my life has been filled with explorations that lead to successful marriages between wine, spirits, food and people.
In my vision, I will bring you on this journey with me.
How? When you accept, you will have stimulating opportunities to develop and advance your knowledge and appreciation of wines, spirits or a combination of these with food. You will develop methods to express your individual palate and tastes.
You will begin to understand why some wines attract you, have the vocabulary to express your discoveries and learn how adding food to the social gathering changes everything!
My clients are…individuals, small gatherings of friends, private and corporate hosts of seminars, special occasion planners, curious individuals…you!
EDUCATION & CERTIFICATIONS
Chambre des Metiers Arras. France. Master Degree, Baking and Pastry
American Culinary Federation. ACF USA. • American Culinary Federation Lifetime Certification as an Executive Pastry Chef
Wine and Spirit Education Trust. Level 2 Award in Wines and Spirits
American Culinary Federation. San Antonio, Texas. CEPC-certified Executive Pastry Chef
Professional Chef Association. Denver, Colorado. CEC-Certified Executive Chef
American Culinary Federation. ACF USA. • American Culinary Federation Lifetime Certification as an Executive Pastry Chef
Wine and Spirit Education Trust. Level 2 Award in Wines and Spirits
American Culinary Federation. San Antonio, Texas. CEPC-certified Executive Pastry Chef
Professional Chef Association. Denver, Colorado. CEC-Certified Executive Chef
EXPERIENCE
Savannah Technical College. Savannah, GA. Director Culinary Arts program
SKILLS & EXPERTISE
Wine and Food Pairing
Tasting Room
Wine List Creation
Wine Educator
Tasting Room
Wine List Creation
Wine Educator
Wine Service- Restaurant
Wine Service- Bar or Wine Bar
Regional Expertise: France
Wine Service- Bar or Wine Bar
Regional Expertise: France
Do you enjoy wine and people?
Do you love delicious food and even fine dining?
Then you would you relish putting the two together with my interactive, hands (and lips) on seminars, classes, and wine-food pairing events.
I am devoted to promoting education for and about two of my favorite occupations…
As a sommelier, chef, educator, Frenchman and an individual my life has been filled with explorations that lead to successful marriages between wine, spirits, food and people.
In my vision, I will bring you on this journey with me.
How? When you accept, you will have stimulating opportunities to develop and advance your knowledge and appreciation of wines, spirits or a combination of these with food. You will develop methods to express your individual palate and tastes.
You will begin to understand why some wines attract you, have the vocabulary to express your discoveries and learn how adding food to the social gathering changes everything!
My clients are…individuals, small gatherings of friends, private and corporate hosts of seminars, special occasion planners, curious individuals…you!
MY LIGHT BULB MOMENT
I am French, born in the north of France. Food and wine are vital to enjoyment of life. Enough said! MEMBERSHIPS & AFFILIATIONS
AWARDS & ACCOLADES
- Gold Medal, Pastry Arts, London Culinary Show 1987
- Grand Prize Winner, Best of Show, Culinary and Pastry, Culinary Show, Toronto, Canada, 1986
- Winner, Grand Prix Internationale du Chocolat, Paris, France, 1986
- Gold Medal winner, Regional Team category, Pastry Chef, Culinary World Cup, Luxembourg, 1998
- 2012 Chef Educator of the Year, Low Country Chapter, American Culinary Federation
- 2012 Rick Perkins Instructor of the Year, State of Georgia, Technical College System of Georgia
- Chef Educator of the Year of the Southeast Region, American Culinary Federation, USA, 2014
- 2014 National Chef Educator of the Year, American Culinary Federation
- President’s Medallion, American Culinary Federation
- Currently nominated by the Consul of France for La Palme Academique (the Academic Palm), the highest education honor conferred by the government of France
RAVE REVIEWS
6 Things to Do This Holiday Season in Savannah
Savannah Food and Wine Festival: November 7 - 13
The Savannah Food and Wine Festival features a star studded line-up of chefs, cookbook authors, events and premium wine and spirit brands from around the world...discover the Wines of Spain & Tapas with Chef Jean-Yves Vendeville, Department Head of Culinary Institute at the Savannah Technical College. Wear your best prohibition-era attire to the Secret Savannah Speakeasy and be ready to ready to meet the tastemakers of what Savannah eats and drinks with small-plate tastings and plenty of libations. With so many events to choose from, it’s no wonder this event lasts all week! You’ll need tickets for each event, so order yours soon!
- http://www.luckysavannah.com/blog/things-do/6-things-do-holiday-season-savannah
Publié le 28/02/2016 à 03:52, Mis à jour le 28/02/2016 à 07:26 "Lautréamont aux portes des Etats-Unis Partenariat scolaire"
- http://www.ladepeche.fr/article/2016/02/28/2285708-lautreamont-aux-portes-des-etats-unis.html
"Record number of James Beard Foundation chefs set for Savannah Food & Wine Festival Celebrity Chef Tour Dinner" The four local chefs involved in the dinner include: Rob Britton, host chef, Cohen's Retreat, Savannah Lauren Teague, Atlantic, Savannah (opening October 2016) Jean-Yves Vendeville, Culinary Institute at Savannah Technical College, Savannah Dusty Grove, PACCI Italian Kitchen + Bar, Savannah
- http://www.dosavannah.com/article/thu-07142016-1743/record-number-james-beard-foundation-chefs-set-savannah-food-wine-festival
“Chef Vendeville has brought his international experiences, including his specialties of pastries and desserts making, into the classroom and continues to convey the art of professional culinary techniques to his students. His leadership abilities are not only confined to his classroom and industry relationships. He has established an outstanding rapport with the culinary communities in our service area,” Dr. Kathy Love.
- http://www.southmag.com/Events/index.php/name/Gingerbread-Village-Demo/event/9626/
"PERFECT PAIRING: Some of the world’s top- rated pinot noirs come from Oregon. I think it’s best when paired with a traditional French cassoulet. Throw in a mille-feuille, and this would be my last meal."
- http://www.savannahmagazine.com/wp-content/uploads/Chefs-Dish-2014.pdf
VPR (Vermont Public Radio): Lowly Fruitcake, Deserving Of Respect
- http://www.vpr.net/news_detail/78618/lowly-fruitcake-deserving-respect/
Sullivan University: NCHS Welcomes Distinguished Visiting Chef Vendeville
- https://sullivan.edu/latest_news/nchs-welcomes-distinguished-visiting-chef-vendeville/
"Bringing together a number of our chefs, sommeliers and other personalities, our Master Class Series provides patrons the opportunity to get up close and personal in an intimate class room styled environment. These talented presenters love nothing more than sharing their stories and their secrets. So, whether you are a novice or an expert, this golden opportunity to learn and have a fun-filled time amongst some of the "best in the business" should be included on everyone's list of things to attend during the festival."
- https://savannahfoodandwinefest.worldsecuresystems.com/master-classes.html
Jesse Blanco writes,"Jean Vendeville is a tribute to an active culinary educator whose knowledge, skills and expertise has enhanced the image of the professional chef, and who, by example, has provided guidance to students seeking a career in the culinary profession. Read more: http://eatitandlikeit.com/savannah-tech-instructor-named-best-in-the-region/#ixzz4UWse8tXm Follow us: @eatitandlikeit on Twitter | EatItandLikeIt on Facebook
- http://eatitandlikeit.com/tag/chef-jean-vendeville/#axzz4UWsFKhVj
Face time with ... Jean-Yves Vendeville He’s also involved with the effort to help families deal with childhood obesity...
- http://savannahnow.com/accent/2011-06-05/face-time-jean-yves-vendeville
For Chef Vendeville, his love for cuisine came early in life. His parents sent him to work with the Pâtissier of his natal town of Libercourt when he was 14 years old, and from there, he never stopped. “I started working as an apprentice, I liked it, and I never looked back, I just kept going with it.” In addition, he has set up an exchange between his department and the Academy of Toulouse, which is set to begin this fall. He meets with the five students chosen to participate each week to discuss French culture and help them learn the language. This is exchange is not only expanding the experience of his students in French cuisine, but also providing him another way to stay connected to his natal country.
- http://www.consulfrance-atlanta.org/spip.php?article5228
Vendeville has assembled a top-notch team of faculty, who has each earned national American Culinary Federation (ACF) certification under his leadership. He has embedded many aspects of sustainability into the program including an on-campus organic vegetable garden, an herb garden, and a composting site. The Culinary Institute of Savannah ACF-accredited culinary arts program has been described as the “best in the U.S.A” by its ACF accreditation review board. According to his committee chair, the Culinary Institute of Savannah, offering ACF-accredited diploma and degree programs in culinary arts, has gone “well over and above the standards and expectations for a technical college teaching facility.” The committee recommended that the program receive the maximum accreditation time of seven years, when the average is three years.
- http://www.aquacurean.com/jean-vendeville.html
The Chef’s Culinary Institute of Savannah ACF-accredited Culinary Arts Program has been described as the “best in the U.S.A”.
- American Culinary Federation accreditation review board.
- http://www.luckysavannah.com/blog/things-do/6-things-do-holiday-season-savannah
Publié le 28/02/2016 à 03:52, Mis à jour le 28/02/2016 à 07:26 "Lautréamont aux portes des Etats-Unis Partenariat scolaire"
- http://www.ladepeche.fr/article/2016/02/28/2285708-lautreamont-aux-portes-des-etats-unis.html
"Record number of James Beard Foundation chefs set for Savannah Food & Wine Festival Celebrity Chef Tour Dinner" The four local chefs involved in the dinner include: Rob Britton, host chef, Cohen's Retreat, Savannah Lauren Teague, Atlantic, Savannah (opening October 2016) Jean-Yves Vendeville, Culinary Institute at Savannah Technical College, Savannah Dusty Grove, PACCI Italian Kitchen + Bar, Savannah
- http://www.dosavannah.com/article/thu-07142016-1743/record-number-james-beard-foundation-chefs-set-savannah-food-wine-festival
“Chef Vendeville has brought his international experiences, including his specialties of pastries and desserts making, into the classroom and continues to convey the art of professional culinary techniques to his students. His leadership abilities are not only confined to his classroom and industry relationships. He has established an outstanding rapport with the culinary communities in our service area,” Dr. Kathy Love.
- http://www.southmag.com/Events/index.php/name/Gingerbread-Village-Demo/event/9626/
"PERFECT PAIRING: Some of the world’s top- rated pinot noirs come from Oregon. I think it’s best when paired with a traditional French cassoulet. Throw in a mille-feuille, and this would be my last meal."
- http://www.savannahmagazine.com/wp-content/uploads/Chefs-Dish-2014.pdf
VPR (Vermont Public Radio): Lowly Fruitcake, Deserving Of Respect
- http://www.vpr.net/news_detail/78618/lowly-fruitcake-deserving-respect/
Sullivan University: NCHS Welcomes Distinguished Visiting Chef Vendeville
- https://sullivan.edu/latest_news/nchs-welcomes-distinguished-visiting-chef-vendeville/
"Bringing together a number of our chefs, sommeliers and other personalities, our Master Class Series provides patrons the opportunity to get up close and personal in an intimate class room styled environment. These talented presenters love nothing more than sharing their stories and their secrets. So, whether you are a novice or an expert, this golden opportunity to learn and have a fun-filled time amongst some of the "best in the business" should be included on everyone's list of things to attend during the festival."
- https://savannahfoodandwinefest.worldsecuresystems.com/master-classes.html
Jesse Blanco writes,"Jean Vendeville is a tribute to an active culinary educator whose knowledge, skills and expertise has enhanced the image of the professional chef, and who, by example, has provided guidance to students seeking a career in the culinary profession. Read more: http://eatitandlikeit.com/savannah-tech-instructor-named-best-in-the-region/#ixzz4UWse8tXm Follow us: @eatitandlikeit on Twitter | EatItandLikeIt on Facebook
- http://eatitandlikeit.com/tag/chef-jean-vendeville/#axzz4UWsFKhVj
Face time with ... Jean-Yves Vendeville He’s also involved with the effort to help families deal with childhood obesity...
- http://savannahnow.com/accent/2011-06-05/face-time-jean-yves-vendeville
For Chef Vendeville, his love for cuisine came early in life. His parents sent him to work with the Pâtissier of his natal town of Libercourt when he was 14 years old, and from there, he never stopped. “I started working as an apprentice, I liked it, and I never looked back, I just kept going with it.” In addition, he has set up an exchange between his department and the Academy of Toulouse, which is set to begin this fall. He meets with the five students chosen to participate each week to discuss French culture and help them learn the language. This is exchange is not only expanding the experience of his students in French cuisine, but also providing him another way to stay connected to his natal country.
- http://www.consulfrance-atlanta.org/spip.php?article5228
Vendeville has assembled a top-notch team of faculty, who has each earned national American Culinary Federation (ACF) certification under his leadership. He has embedded many aspects of sustainability into the program including an on-campus organic vegetable garden, an herb garden, and a composting site. The Culinary Institute of Savannah ACF-accredited culinary arts program has been described as the “best in the U.S.A” by its ACF accreditation review board. According to his committee chair, the Culinary Institute of Savannah, offering ACF-accredited diploma and degree programs in culinary arts, has gone “well over and above the standards and expectations for a technical college teaching facility.” The committee recommended that the program receive the maximum accreditation time of seven years, when the average is three years.
- http://www.aquacurean.com/jean-vendeville.html
The Chef’s Culinary Institute of Savannah ACF-accredited Culinary Arts Program has been described as the “best in the U.S.A”.
- American Culinary Federation accreditation review board.
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Jean-Yves Vendeville
Macon, GA
United States
Savannah Technical College
Director Culinary and Baking programs
Macon, GA
United States
Savannah Technical College
Director Culinary and Baking programs
I am a Certified
Executive Chef and Certified Executive Pastry Chef with the American Culinary
Federation.
As a chef I have worked all over the world before traveling to Canada as Executive Pastry Chef at the Landmark Ritz Carlton in Montreal. From there I became Corporate Pastry Chef in such settings as the Four Seasons and Bristol Place Hotels while simultaneously serving as Technical Assistant the for internationally acclaimed company Cacao Barry and Redpath Sugar.
My passion for my ars culinaria has also found expression in many competitive venues, from winning the Grand Prix International du Chocolat in Paris, France, medals in Pastry, sugar and chocolate in Canada, and Grand Prize winner in Toronto and London Culinary Shows. I have also coached the College student teams to regional, national and world championships, in the United States and Canada.
Among other things, I was a member of Team Canada for the World Master Chef Competition, and the Pastry Chef for the Regional Canadian Team that won the 1998 Culinary World Cup in Luxembourg. Currently I am the Director and Chairman of the Culinary Institute of Savannah, in Georgia.
As a chef I have worked all over the world before traveling to Canada as Executive Pastry Chef at the Landmark Ritz Carlton in Montreal. From there I became Corporate Pastry Chef in such settings as the Four Seasons and Bristol Place Hotels while simultaneously serving as Technical Assistant the for internationally acclaimed company Cacao Barry and Redpath Sugar.
My passion for my ars culinaria has also found expression in many competitive venues, from winning the Grand Prix International du Chocolat in Paris, France, medals in Pastry, sugar and chocolate in Canada, and Grand Prize winner in Toronto and London Culinary Shows. I have also coached the College student teams to regional, national and world championships, in the United States and Canada.
Among other things, I was a member of Team Canada for the World Master Chef Competition, and the Pastry Chef for the Regional Canadian Team that won the 1998 Culinary World Cup in Luxembourg. Currently I am the Director and Chairman of the Culinary Institute of Savannah, in Georgia.