French Chef | Pastry Chef
Award-winning, French native and French-trained professional restaurant Chef and
Pastry Chef, Jerry C. Mohr has cooked in some of the finest hotels and Michelin-rated
restaurants in Europe and the U.S. for more than 20 years.
He was attracted to the culinary industry as a result of his childhood exposure to classic
French food and wine and he began his career in 1985 at the Culinary School of Metz,
in the Lorraine region of France, one of the best in the country, known as:
Raymond Mondon Hotel Management and Catering School.
Jerry brought his talents to the US to Long-Island, New York in 2000, working in regional restaurants and on a private basis. He is now a resident of Malden Bridge, New York.
Chef Jerry Mohr began teaching several years ago and found it to be rewarding to share his knowledge.
He has since made culinary instruction a new focus in his career.
Having recently relocated to Malden Bridge, he decided to take advantage of the opportunity offered at the community center to start his own cooking classes.
From a child who has dreamed about opening a restaurant, to culinary school student who wants to deepen their experience, to anyone who likes to cook, everyone is welcome.
The Chef’s Teaching Philosophy
Though the chef is French, the classes are not just about French food. The objective is to share experience and recipes without any hidden secrets.
The philosophy is about teaching the basics: how to process the food products from preparation to serving; selecting them when shopping; preserving them when uncooked; conserving them when cooked. When these basic lessons are applied, one can cook almost any type of cuisine. The chef also wants the classes to be enjoyable. Students may choose if they want to work or observe.
Once again, Jerry did not disappoint in giving a great class and the results were fantastic. Can’t wait to try at home for our family. So much fun!
– Scott Scofield
I enjoyed learning from a master! The class was fabulous. I learned so much about techniques, flavors and preparing simple, elegant desserts. Thank you! I will be back!
– Janice Severson
North Greenbush, NY
I was very pleased with my overall experience in Jerry’s course. It was my first cooking class and I couldn’t believe how much I learned in two hours. I was very comfortable with the techniques by the time I left and I will definitely come back for another class.
– Lauren Napper
Saratoga Springs, NY
Very educational yet relaxing and the chef is very accommodating to satisfy our understanding. The chicken was incredibly moist and tender - love the vegetable flans. I realize how much the Maryland Crab Cake with Old Bay overpowers the taste of the crab - this is a whole new way of experiencing crab with the pepper sauce.
– Cyril Mansperger
Very pleasant, in a good group and had a lots of laughs Jerry has an excellent personality for this type of work can’t wait until the next one!
– Roseann Antonovich
From start to finish, an amazing experience. Chef Jerry brought us through the whole meal step-by-step. He’s a wonderful instructor who knows how to teach and have a good time. The food was by far some of the best I’ve ever had. Thanks for everything Jerry!
– Alex Brownell
Great Class. Learned new techniques and developed some great ideas. Jerry is flexible and answers questions with ease. Excellent way to spend a morning.
– Cristyn Hanson
Averill Park, NY