Bruno Ponsot

Chef Instructor, International Culinary Center, Campbell

Chef Bruno Ponsot was born and raised in the eastern French town of Besançon. At the age of sixteen, he entered an apprenticeship to become a chef. After two years, he graduated first of his region, he then fulfilled his military obligations in the French Navy. After that he worked in Burgundy, did a brief stint in London's Trader’s Vic’s, and then returned to France to work at the world renowned Paul Bocuse Restaurant in Lyon as a pastry chef. He then did an externship at the famed Gaston Lenôtre Patisserie in Paris, as well as a season with Alain Ducasse on the French Riviera before emigrating to Orlando, Florida where he spend the next 23 years as a chef in various successfully acclaimed French restaurants such as Le Coq Au Vin before opening his own bakery & café, Bruno’s Gourmet Kitchen, which he ran for 9 years. He is now a culinary instructor at the International Culinary Center in Campbell. Ponsot has won a total of 12 medals in American Culinary Federation sanctioned cooking competitions; 3 gold, 7 silver, 2 bronze. In his spare time, Ponsot enjoys gardening, playing guitar, tennis or the famed French card game "tarot”.

  • Wintertime French Feast
    Menlo Park
    Thursday, January 31, 2019, 6:30 PM
    demo
    $60.00


    Steamed Mussels Provencale
    Braised Flounder “Bonne Femme"- with shallot and white wine sauce
    Roasted Chicken Grand Mere—braised in red wine potatoes, glazed onions and mushrooms
    Rich Chocolate Mousse
  • Classic French Cuisine
    Menlo Park
    Thursday, March 21, 2019, 6:30 PM
    demo
    $60.00


    Poached Egg Florentine
    Trout Grenobloise—with lemon and capers
    Chicken Coq au Vin—with bacon, mushrooms and onions
    Hot Apple Charlotte