Chef Biography
Philippe Kaemmerle was born in the Alsace region of France and at age 15, began his rigorous training in Strasbourg, France. After graduating from culinary school, he apprenticed at age 18 at a two Michelin star restaurant in Strasbourg, then went on to work up the culinary ladder in Michelin starred restaurants in Sweden, Paris and St. Tropez.
In 1986, he was offered a position at the 21 Club in New York City, and then the French Culinary Institute as an instructor. In March of 1993, the Great Chefs television team showed up to tape Chef Kaemmerle for the Discovery Channel’s Great Chefs of the East television series, where he appeared in episode 20.
After leaving the French Culinary Institute, he moved over to the Art Institute of New York, where he taught for 14 years before moving to the Center for Kosher Arts in Brooklyn, where he remains today in 2016.
Recipes
Caramelized Poached Pear with Chocolate Mousse in a Tulipe
Serving: 4 Print Caramelized Poached Pear with Chocolate Mousse in a Tulipe By Great Chefs November 10, 2015 This dessert has all of the flavors of spring and would make a wonderful ending to an Easter dinner. The pears are carved into the shape of eggs, poached, and coated with caramel sauce. They surround a […]