90% Positive Responses

Test-marketed my Demi-Glace, Lobster Bisque and Chicken Veloute at a William Sonoma and received close to 90% positive responses from people who tasted these sauces. As Executive Chef at French Gourmet Steak House in California, I formulated my French Gourmet sauces. It was during this time that I started to make places to produce them.