Chef Andre trained in France in the early 1970s. The national strict syllabus was practiced within every Culinary School thus rendering all young chefs to be trained with the same culinary tools and knowledge throughout the country. Andre not only earned his degree but was earned the best apprentice in the South of France.
Andre came to the US in the late 1970s and quickly became the Executive Chef at a well known eatery among Hollywood folk, called Le Restaurant. Andre moved on to teaching at all the accredited Culinary Schools in L.A., being The Art Institute, Los Angeles Culinary Institute, and a founding teacher at the now Pasadena Cordon Blue. His curriculum circumvented the globe encompassing appetizers, entrees and deserts.