Held on Saturday February 15, 2014

Just back from traveling in the Languedoc-Roussillon region of southern France, chef Jeff Loshinsky shared his experience while preparing a 6-course dinner. Throughout the evening, he explained his cooking techniques and talked about the local culinary treasures that inspired the meal. Wine pairings for each course were selected by Hudson Wine Merchant.

Jeff is currently based in Hudson, NY and NYC where he is a full service caterer and private chef. As an Executive Chef, he opened three successful restaurants in New York City. As a Regional Executive Chef with Lackmann Culinary Services, Jeff oversaw several prestigious New York City corporate food-service accounts, and produced a number of high-end catered events for such companies as The Rockefeller Foundation, Morgan Stanley, New York University/Polytech and ING Financial. In addition, he served as a member of the Lead Culinary Team for The 2008 Presidential Debate, Hofstra University, Long Island, NY, and more recently at training camp for the Buffalo Bills. He is a graduate of The Culinary Institute of America and a member of the Alumni Association. In addition, he is a member of Columbia County Bounty and USDA Healthy Meals Resource System.

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