Tommy Kurpradit
 Member since: March 24, 2007
|
Permsin “Tommy” Kurpradit
Tommy Kurpradit, got his first taste of the professional culinary world peeling shrimp at the young age of 14—he was working as a busboy at the time when the chef recruited him for kitchen duties. He decided then to hone his culinary skills through a rigorous three year apprenticeship program with the American Culinary Federation (ACF) to become an ACF Certified Culinarian. During this time, he apprenticed at the International Monetary Fund where he learned to prepare international cuisines as well as cater to visiting foreign dignitaries and heads of state, an experience that would be invaluable to him later in his career.
After his apprenticeship, Tommy went on to work for two of the most acclaimed chefs in America at the time—first with Chef Patrick O’Connell at The Inn at Little Washington, and then with Chef Daniel Boulud at Daniel in New York City. Working at these 5- Star, 5- Diamond award- winning kitchens furthered Tommy’s knowledge of fine cooking as well as his professionalism. However, what he learned best from both chefs was the importance of using seasonal local ingredients in cooking. Chef O’Connell is renowned for using local ingredients in his contemporary American Cuisine, while Chef Boulud has integrated seasonal ingredients to enhance his French Cuisine. Tommy’s experiences with these culinary masters have undoubtedly shaped his own cooking style.
Ultimately, Tommy’s career brought him to the White House, where he worked first as an On-Call Chef and then was hired as a full time Sous Chef to Executive Chef Cristeta Comerford. His enthusiasm and eagerness to constantly perfect his own culinary skills and also his openness to new ideas and techniques is what makes him a true professional. |
 |
| My Socials: |
 Visit my ChefDb Profile |
|
| Information on this page is not maintained by ChefDb. |
|
|
