Jerry Mohr
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.