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Meet Executive Chef Ron Duprat

Posted: Wed Feb 14, 2007 10:36 am
by Guysanto
http://www.gourmetshows.com/ac/chefs.html

Chef Ron Duprat, affectionately known as "Chef RON," returns to the Montauk Yacht Club in 2006 as the Executive Chef after serving in the same capacity of Coral Hospitality, Naples, Florida since 2004.

A Certified Executive Chef by the American Culinary Institute, ChefRon has won numerous awardson both the national and international levels. His manyaccomplishments include winning the National U.S. Skill Olympic Gold Medal in the Vocation Industrial Clubs of America competition at the age of 17,which allowed him to attend the Culinary Institute of America (CIA).

He has held positions, including Executive Chef at the Estuary Grey Oaks, at Pelican Bay Country Club. Restaurant Chef at the Noble House – where he coordinated the production of 32,000 meals a day, Chef de cuisine of the Ritz Carlton, and Banquet Chef at Montauk Yacht Club.

Chef Ron brings more than 20 years of culinary experience to the table. He has opened 46 different restaurants, with cuisine ranging from "high roller" suite restaurants that served the finest caviar, foie gras and champagne, to Japanese, Cantonese, Arabic, Russian, German, Italian, Asian Fusion, and Pacific Rim cuisine. Following his graduation from the CIA, RON did his externship at the BOUJOLAIS in France, one of the most exclusive five-star hotels in the world.

He apprenticed with Pierre Doussan and also studied with the great chefs of the Caribbean. During his career, he has had the opportunity to work with several world-renowned master chefs such as Chef Pierre Doussan, Chef Randal Cox, Jeff Bowles, Philippe Maronne, and Chef Emeril Lagasse.

Chef Ron became certified as a Certified Executive Chef with the American Culinary Federation in 2004 and received his sanitation certifications from the American Sanitation Institute. He holds many professional memberships, including the Caribbean Culinary Association and the Association of ACF. He shares his wealth of experience with Culinary Team as an advisor to the Caribbean Hotel Training Program.

Posted: Wed Feb 14, 2007 11:05 am
by Guysanto
Chef Ron Duprat will be featured at The 2007 Atlantic City Food & Wine Festival, Atlantic City Convention Center, October 12-14, 2007.

My Journey of Cooking

Posted: Tue Nov 06, 2007 4:43 pm
by Guysanto
Chef Ron Duprat has come out with a new book! You can order it from Amazon.com and perhaps elsewhere. Here's a link to the Amazon page for more information or for ordering:

http://www.amazon.com/My-Journey-Cookin ... 1434333752

Editorial Reviews

Book Description
Every page of my first edition cook book is designed with you, the cook of 20's in mind. All of the recipes, meal-planning hints, and cooking tips have been updated to fit the hurried life you lead. Whether you are a pro in the kitchen or just starting out, you'll find everything you need from Chicken Fajita Salad, to Beef Burgundy Mushroom Soup, to Red Snapper Canton to serve delicious meals. Indeed cooking styles have changed! I set out to make this Cookbook the most helpful, up-to-date source of recipes and food information available today. It's contents were chosen to mirror the many changes in how you, the nation's cooks, prepare food-from quick meals for a busy family to the increasing use of exotic flavors and foods from around the world. So many have never been exposed to cooking, they imagine it to be more difficult and intimidating than it really is. What I hope to do is to lure you into the kitchen and show you how easy it is to make a simple meal-and how exciting the results can be. It's contagious. The more you accomplish, the more you'll want to do. Right away you'll instinctively realize that part of the pleasure is in pleasing others. I hope taking a glance at these recipes in my first edition cookbook will be enticing to persuade you to go into your own kitchen and enjoy the satisfaction of preparing a simple, good meal that you can take the time to savor at your own table. Bon Appetit Celebrity Chef Ron Duprat
Product Details

* Paperback: 276 pages
* Publisher: AuthorHouse (October 27, 2007)
* Language: English
* ISBN-10: 1434333752
* ISBN-13: 978-1434333759
* Product Dimensions: 11 x 8.2 x 0.6 inches
* Shipping Weight: 1.4 pounds

Press Release

Posted: Tue Nov 06, 2007 5:09 pm
by Guysanto
Press Release
Author: Ron Duprat
Book Title: My Journey of Cooking

1. SUMMARY
Chef Ron Duprat, Executive for Island Global Yachting (IGY), pioneered Island and Floridian fusions in the culinary community. He cooks his food with a passion rivaled by chefs throughout the world. In the Caribbean flavors of Ron Duprat he presents many recipes that have made his daily and nightly specials truly extraordinary. "I am Haitian, so it's a given that I am good at arranging Caribbean food with a world-wide twist," says Chef Ron. "It is with desire and enthusiasm that I incorporate Floridian and Island influence into my own version of culinary classics…I create an explosion of flavor in your mouth with my ingenious combinations, to generate a truly amazing culinary experience." My Journey of Cooking is a culinary trek across dozens of countries led by Certified Executive Chef, Ron Duprat. Chef Ron Duprat, affectionately known as Chef Ron will invite his readers to create dishes some of his favorite dishes that that are distinguished by exotic ingredients, robust flavors, and comfortable feel.


2. SETTING
My Journey of Cooking is a cookbook that features recipes from around the globe.


3. CHARACTERS
My Journey of Cooking features two distinct characters, Chef Ron and his award winning culinary creations. The food speaks for itself, being warm, happy, and enticing.


4. APPEAL
This book with appeal to audiences due its usability as well as diversity. Straying away from the standard cookbook that has one distinct culinary focus, My Journey of Cooking takes readers through many different countries and features dozens of different cuisines and techniques. Thus, rather than simply being an "Italian" cooking or a "French" cookbook, My Journey of Cooking will give readers options to create a different culinary world at home in their very own kitchen every night of the week.


5. TARGET AUDIENCE
My Journey of Cooking targets home chefs who have a desire to create culinary works of art from around the globe. This book targets home chefs who are familiar with standard cooking techniques and are willing and able to effectively try new ideas, cuisines, and techniques. This book will be of interest to anyone trying to impress their guests with dishes full of flavor, fun, and sophistication.


PERSONAL INFORMATION

1. AUTHOR BIO
Born and raised on the island of Haiti, Chef Ron began his culinary career at the early age of 16. After winning the National U.S. Skill Olympic Gold Medal in the Vocation Industrial Clubs of America competition despite being only 17 years old, he used his talents and enterprising personality to begin a culinary career and education that is still flourishing today.

Educated at France's most prestigious culinary school, Ecole de la Recolte, and the United States' longstanding premier culinary institution, The CIA (Culinary Institute of America), Chef Ron Duprat has a multitude of skills and techniques at his fingertips. After completing his training at the CIA, he traveled to the Boujolais in France one of the most exclusive five-star hotels in the world, where he apprenticed with Pierre Doussan.

Chef Ron has held positions at leading restaurants and resorts across the country, including Restaurant Chef at the Noble House, Executive Chef at the Estuary Grey Oaks at Pelican Bay Country Club, Chef de Cuisine at the Ritz Carlton, and Executive Chef at the Montauk Yacht Club.

Currently, Chef Ron is dazzling guests at the prestigious Montauk Yacht Club on the eastern tip of Long Island. Well versed in the use of fresh local ingredients, Chef Ron utilizes the fruits of the region in preparing such sumptuous dishes as fresh Ahi Tuna, and his award winning New England Clam Chowder.

Chef Ron's culinary proficiency is not limited to ingredients found on Long Island, his creations run the gamut from fun and exciting to classic and refined. To date, he has opened 46 different restaurants, a veritable world map of ethnic and exotic cuisine; ranging from Japanese to Russian, German to Pacific Rim, Arabic to Italian, and back to his trademark Island Fusion cuisine with a spice of his native Haitian Creole. His endeavors into new and exciting flavors and foods are constantly evolving as Chef Ron works diligently to expand his palette along with his patron's.

Chef Ron became certified as a Certified Executive Chef with the American Culinary Federation in 2004 and received his sanitation certifications from the American Sanitation Institute. He holds many professional memberships, including the Caribbean Culinary Association and the Association of ACF. He shares his wealth of experience with Culinary Team as an advisor to the Caribbean Hotel Training Program.

Chef Ron is constantly at work not only as a renowned chef, but also as a spokesperson and educator. A longtime member of the BCA, a nationwide non-profit educational and networking organization for hospitality and food service professionals, Chef Ron is spreading his love of cuisine and hospitality to a new generation of culinary students. This past September, Chef Ron participated in the BCA's Food & Wine Experience at Tavern on the Green in New York City.

Ever looking forward to new challenges and projects, Chef Ron is currently pursuing his degree as a Certified Master Chef (CMC). This is the highest degree of professional culinary knowledge and skill, as of July 2006; there were only 61 certified master Chefs throughout the world. In addition, he is working on a cookbook to be completed in 2008. While Chef Ron may sound busy, he is still hard at work everyday at the Montauk Yacht Club, and making guest appearance as a celebrity chef at events such as the Atlantic City Food & Wine Festival where he presented alongside Iron Chef Masaharu Morimoto and Food Network Chef Guy Fieri.

This winter Chef Ron Duprat will be focusing his efforts on expanding his culinary knowledge and as always working to please his customers.

Bringing more than two decades of experience garnered from high-profile hotels and restaurants around the world, Chef Duprat has appeared on the Food Network, Discovery Channel, and in numerous national publications including Travel + Leisure and Vogue for his culinary accomplishments