Students in the DMACC baking program had the opportunity to meet a Michelin star chef, Fredrick, all the way from France. Junior, Lily Hartz, was able to ask him some questions about his background in France. Fredrick is now 55 years old and has been cooking since he was fifteen. As he aged he started working at several different restaurants and eventually worked for Michelin star restaurants. At 23 is when Fredrick bought his very first restaurant. He continued to jump in between working at his restaurant and these Michelin star restaurants and eventually bought his second restaurant at 35. He continued working until he turned 40 and decided to become a culinary professor to teach the next generation of chefs his knowledge in his field. He finds this job very fulfilling and travels around teaching others his skills. Fredrick decided to come to the Ankeny DMACC because the school has had a relationship with associates in France since 1988. One of the professors of the culinary program became associated with several of these chefs and invited Fredrick to Iowa to teach his students. The one thing Fredrick believes all bakers and chefs should know is to have a passion for what you do. This passion will motivate you to keep going when you want to give up and brings you joy in day to day life. Even as a professor and Michelin star chef, Fredrick still seeks to perfect himself and his cooking. This skill is what has helped him continue to grow as a chef and baker for over 40 years.
