Frederic Van Coppernolle Biography

After graduating from the L’Ecole de Paris des Métiers de la Table where he received the diploma of best apprentice Frédéric left for the United States.
After a short stint as a caterer in the Delaware region he joined the reputed French Culinary Institute in New York to become a chef instructor.
After a couple of years there he worked as private chef for the French Mission to the United Nations and worked for four Ambassadors. During that time Frédéric perfected his knowledge of gastronomic and traditional French cuisine. The American adventure continued at the famous New York caterer Dean & Deluca where as Executive Chef he oversaw the prepared foods department the 6 local cafes and the realization of menus for special events.
Teaching and sharing his art always remained a favorite with Frédéric so he returned to the French Culinary Institute to create and run their new department: The International Culinary Theater. It was the chance for him during the following 4 years to organize the visit of many of the world’s best chefs: Paul Bocuse Jean-Georges Vongerichten Alice Waters Alain Ducasse George Blanc Marc Veyrat Anne-Sophie Pic Jacques Pépin André Soltner Julia Child Pierre Hermé to name but a few shared their knowledge experience techniques and secrets with Frédéric and FCI’s students.

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