Welcome to Chez Boucher
Culinary Training Center

Culinary Education based on the Slow-Food movement: from the farm to the kitchen table.

Chez Boucher, a French Cooking School, was opened in February 2003 by Ron Boucher, CEC, AAC. The school offers a true hands-on cooking experience in a series of classes designed for the novice or gourmet enthusiast. If you have ever longed to expand your culinary knowledge and explore the foods of France, then this is the cooking school for you.

We work to build your cooking confidence by teaching you proper technique and principles as well as proper preparation and presentation. You take with you the confidence to create your own masterpieces in your home along with recipes and ideas from the classes you attend.

We offer a wide range of classes including professional culinary & pastry training, three six-week French cuisine classes, one-day cooking and pastry workshops, corporate team building seminars, and many specialty classes. We have the right class to fit your busy schedule.

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Ron Boucher is a certified executive chef and full time faculty member in the Hospitality Management Department at the Peter T. Paul School of Business and Economics. In addition, Ron is a thirty year veteran restaurant owner on the seacoast of New Hampshire (Ron’s Beach House & Ron’s Landing Restaurants). A graduate of the Culinary Institute of America, he is also certified as a culinary educator, a hospitality educator, and a food service management professional.

Over the last fourteen years Ron has owned and operated a local cooking school for the novice as well as professionals. He presently operates the business under the name Chez Boucher Cooking School and Catering. The business specializes in multiple levels of avocational hands-on cooking classes. In addition, they offer private cooking parties, birthdays, anniversaries, retirement celebrations, food and wine pairing events, craft beer pairing events, team building and other corporate and private functions.

In 2003 Ron partnered with Old Ipswich Tours in Ipswich Massachusetts. Over the last fourteen years with help from Old Ipswich Tours Ron has conducted food and wine excursions to both Italy and France. Although, last year’s tour was to Ireland and next year’s tour is planned for Scotland, he will be returning to Italy in 2019.

This year’s tour was to Piedmont in the heart of the Lelanghe region of Italy. This region includes the cities of Turin and Bra which boast the launch of Carlo Partrini’s slow food movement. The highlight of the tour was not only dining at two Michelin star restaurants, and a slow food restaurant but also going on a truffle hunt and visiting the local food markets to purchase the food needed to conduct three hands on cooking classes back at the Villa Genestra.

The dishes prepared were local favorites such as braised bianco beef in Barolo wine, stuffed zucchini flowers with Rubiola cheese, tagliatelle pasta, gnocchi in brown butter and sage, Porcini mushroom risotto parmigiana, herb and garlic roasted guinea hen, fresh tomato sauce, anti-pasti meats and vegetables and freshly harvested black truffles.

A cooking class featuring the food from Turin Italy was held in September. The unique aspect of this cooking workshop is that the focus was a four course vegetarian menu titled the flavors of Turino. 

Ron currently teaches an introductory course in food service management, an advanced food and beverage course, and a discovery course featuring cuisines from around the world called “World Food and Culture”.

A Quote from Ron: ‘These annual international food and wine tours reinvigorate my passion for cooking and inspire me to bring these experiential food exposers back to the kitchen classroom.’

MEET OUR INSTRUCTORS/CHEFS

Joining Owner Chef Ron Boucher, our chef instructors are promising some wonderfully unique classes with something for everyone. Stop by to meet our instructors and see for yourself what they have in store!

INSTRUCTORS 

Michael Whelan, Professional Culinary Instructor

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Classically trained chef at the Culinary Institute of America, Chef Whelan performed as a ‘Chef Tournant’ in three Five Diamond/Star resorts throughout the intercontinental United States.  Most notably AAA “Halekulani” Resort, Honolulu, HI; “La Mer Restaurant (Conde Naste Traveler, ‘Top Ten Restaurants in the World’), Mobile Five Star rated, “Marie Elaine’s”, and AAA Five Diamond “Marquesa Catlan Restaurant”, both located in Scottsdale, AZ.

Transitioning into education as a Chef/Instructor, he became a tenured culinary arts professor at Scottsdale Community College (ACF Accredited). 

In 2012, Chef Whelan accepted the position as Director of Culinary Studies Chair at Lurleen B. Wallace Community College in Andalusia Alabama.  Endorsement by the President of the College, he structured an ACF accredited culinary department that offered students a Professional Culinary Arts certification degree.

At “Cordon Bleu Cooking School”, Atlanta, GA Chef Whelan taught Skill Development and Business classes.  Certified Chef Educator, and Certified Chef de Cuisine, he joins Chez Boucher Cooking School, teaching many one-day workshops, beer dinners, “Cooking with Friends” and Six (6) Week Culinary Essential Classes.