The James Logan Courier

By Jericho Faustino, Courier Staff Writer

Culinary Arts with Chef Herve LeBiavant is not your average class. Everything is hands-on. Copying recipes and learning from a book is not all that the class is about. Every once in a while, Chef Herve himself does a demo and cooks for the class. From Thanksgiving turkey to regular omelets, then the class will cook and based on how well the class follows directions dictates how their food comes out.

Born in France, LeBiavant graduated form Culinary Arts School in Paris and has worked all over the world. His resumé that includes work in France, Spain, Italy, Germany, and moved to the U.S. He then began work in New York, Miami, and Boston. From there he moved to Tokyo, Japan, and came back and took a job at the Fairmont Hotel.
Soon after he became Executive Chef at the La Cordon Bleu in San Francisco, a culinary arts school with affiliates around the United States.

From there he came to the Logan as part of the Regional Occupational Program two years ago as a teacher.

When taking the class, before students can learn how to cook, they must learn nutrition, sanitation, the tools, and their surroundings. From there they learn to bake pastries and basic dough bread and prepare soup, eggs, salad, meat, and poultry.

Just recently, he finished a demo of a Thanksgiving turkey that included stuffing and cranberry relish.

He expects students who come to his class to learn the basic knowledge and basic cooking skills. His goal is to prepare students, who are interested, for Culinary Arts School.

LeBiavant allows students to come to class at lunch and prepare their own food. “If I’m here, I will allow them to cook during 5th period lunch. To cook their own food, under my supervision.”
Students can ditch waiting in long lunch lines and eat their own food that they cooked, instead of paying for a generic burrito.

“His class is very hands on, and we eat what we cook, which is great, especially since what we cook is delicious,” said 12th grader Yohannes Zecharias.

His inspiration comes from his father, who was also a chef. Cooking is a tradition in his family.

LeBiavant believes that everyone should learn the basics of cooking because “you should be able to cook for yourself, because you shouldn’t go to restaurants everyday.”

Chef specializes in fish, shellfish, and sauces.