USA
Hubbard, Jove (°NULL) - Chicago, USA
Degrees/diplomas attained
- Studied baking and pastry at the California Culinary Academy in San Fransisco
- Intership at the French Pastry School in Chicago
- Apprenticeship at the American culinary Federation in Little Rock, Ark.
Professional experience
- Now: Executive Pastry Chef at David Bruke's Primehouse at The James Hotel (Chicago)
- executive Pastry Chef at the Peabody Little Rock in Little Rock, Ark.
- Executive Pastry Chef at the Windsor Court Hotel in New Orleans
Portrait
Chef Hubbard strives to respect and preserve the flavor and characteristics of quality chocolate when working with it.
"If you start with a high quality chocolate, you have to respect the work of the manufacturer and every step that has gone into making it a beautiful product.
You are only accenturing. In the end, the flavour and quality of the chocolate itself has to come through."
Chef Hubbard strives to respect and preserve the flavor and characteristics of quality chocolate when working with it.
"If you start with a high quality chocolate, you have to respect the work of the manufacturer and every step that has gone into making it a beautiful product.
You are only accenturing. In the end, the flavour and quality of the chocolate itself has to come through."
