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FEATURED CHEF

Chef Bob Brassard from The Broadmoor Bistro

Posted: 3/1/2010

BIO:

Chef Bob Brassard grew up in a farm community where his grandmother offered homestyle cooking, canning and pickling. He attended Johnson & Wales University and cooked professionally in Cape Cod and Florida for 10 years. Brassard joined Culinary Concepts at Crown Center in 1989, worked with the American Restaurant and helped open Milano’s. He worked at Café Allegro, Skies Restaurant and Bartle Hall and received a food and beverage degree from Johnson County Community College. In 2001, Brassard joined Broadmoor Technical Center’s culinary arts program (in the Shawnee Mission School District). Affiliated with the James Beard Foundation, the program has been recognized nationally, for nine years, for educational excellence. It features the student-run Broadmoor Bistro, which has served dinners to the public since 2000; the full-service restaurant opened in 2009.

PHILOSOPHY:

“Our menus are based on student recipes,” Brassard says. “I try to educate them about the importance of using the freshest, sustainable foods. With the expansion of the program, Broadmoor Bistro offers the dining public an opportunity to experience education at its best. Education never tasted so good.”

FEATURED CHEF ARCHIVES

Anourom Thomson
from Hereford House (posted 9/1/2010)

Executive Chef Andy Ward
from b:2 a burger boutique (posted 8/1/2010)

Marshall Roth
from Cafe Verona (posted 7/1/2010)

Robert Padilla
from Trezomare (posted 6/1/2010)

Chef Michael Smith
from Extra Virgin (posted 5/1/2010)

Executive Chef Charles d'Ablaing
from Webster House (posted 4/1/2010)

Chef Bob Brassard
from The Broadmoor Bistro (posted 3/1/2010)

Executive Chef John McClure
from Starker's Restaurant (posted 2/1/2010)

John Westerhaus and Chase Wilcox
from WestChase Grille (posted 1/1/2010)

Jennifer Maloney
from Cafe Sebastienne (posted 12/1/2009)

Jim Dennis
from Jardine's (posted 11/1/2009)

Linda Duerr
from Zest (posted 10/1/2009)

Mano Rafael
from Le Fou Frog (posted 9/1/2009)

Don Pepe
from Johnny Cascone's (posted 8/1/2009)

Tomas di Gregorio
from Em Chamas Brazilian Grill (posted 7/1/2009)

Amy Presson
from Marina Grog & Galley (posted 6/1/2009)

English Renshaw
from La Bodega (posted 5/1/2009)

Ryan Kelly
from Garozzo's Ristorante (posted 4/1/2009)

Leon Bahlmann
from Cafe Trio (posted 3/1/2009)

Greg Hunsucker
from V's Italiano Ristorante (posted 2/1/2009)

Patrick Williams
from Pierpont's at Union Station (posted 1/1/2009)

 

WHAT'S SO GREAT ABOUT INDEPENDENT CHEFS?

Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect.