Behind the Line: Greg Biggers
Topic: Philosophies
Culinary School
What do you wish culinary schools would teach students?
- Greg Biggers
- Executive Chef
- Café des Architectes
- Chicago, IL
How to save your money and not go to culinary school.
Greg Biggers
Executive Chef
Sofitel Chicago Water Tower
20 East Chestnut Street
Chicago, IL 60611, USA
Tel : + 1 (312) 324 4041
Cell: + 1 (312) 841 1228
Fax: + 1 (312) 324 4026
Email: greg.biggers @sofitel.com
Website: www.sofitel.com
Travel + Leisures Worlds Best Awards, 2010
Condé Nast Gold List and Readers Choice Awards, Top Hotels, 2010
USA Todays Best Chicago Hotels for Business, 2009
Recently posted to On The Menu
Smoked Salmon Pastrami Benedict
- Café des Architectes
- Chicago
- Subscribe
Smoked Salmon Pastrami Benedict: ($20)
“Everyone loves a Benedict, it’s usually a best-seller on any brunch menu,” says Chef Greg Biggers. “I wanted to take th...
more »Posted 06/27/12 - Share this entry
Hudson Valley Foie Gras Terrine
- Café des Architectes
- Chicago
- Subscribe
Hudson Valley Foie Gras Terrine: ($18)
Chef Greg Biggers accompanies Foie Gras Terrine with smoked blueberry, puffed rice and garlic chips. The dish showcases a nice contrast of textu...
more »Posted 06/13/12 - Share this entry
