French
classical training translates to outstanding
menu development
Currently
the Executive Chef of Dallas’ Culpeppers,
David was hired to meet the challenge of
serving a casual, upscale clientele an improved
menu, coupled with an eye towards the bottom
line. A superb chef with extraordinary culinary
training, David has solved kitchen logistics
by using the best ingredients from the country’s
finest purveyors. His expert command of
flavors brings out the best in even the
simplest of concepts, such as the twice
baked potatoes featuring the rich flavor
profile of Nueske’s bacon, matched
against the tender texture of fresh shrimp,
tied together with a sauce made with fresh
lobster heads and shrimp shells. Upon reading
through the recipe, you will find the threads
of David’s French training, but when
you eat it, you will only think of heaven.
A
trained saucier, David Holben uses CulinArte’
products for all his sauces and soups, and
will show you how you can incorporate this
product into your restaurant’s shopping
list for consistent results every time.
“I
need to use a lot of pure and classical
stock reductions, but I have a large and
constantly changing kitchen staff. I need
consistency and I need room. I need to utilize
pure foundations without the labor, time,
energy and space necessary for the production
of my own stocks and glaces. CulinArte’
is pure, consistent, unsalted and without
chemicals, and it provides me the base upon
which I can then create my own signature
sauce or stock.”
Culinary
Background
• 1982
to 1983 Rogers Verge’s Le in Loulin
de Mougins
Paul Bocuse in Lyon and L’ Hotel George
V
Opened
the following acclaimed restaurants in Dallas
1984 The Riviera and worked over the next
9 years to establish it as the premier restaurant
in Dallas
1993
Mediterraneo – Executive Chef /General
Manager
1994
Toscana – Executive Chef
1997
Mediterraneo at the Quadrangle – Executive
Chef
1997
PoPoLoS Café – Executive Chef
•
Learned the highest level of quality standards
working in France’s finest Three Star
Michelin Restaurant
•
Assisted in teaching at the L’ecole
de L’Amandier — Trained on sauce,
fish, pastry and gardemanger stations
•
1980 to 1992 Café Royal in the Plaza
of America Hotel Managed by the Trust House
Forte Hotel — Chef Saucier
•
Contributed on the opening team and worked
all stations of a
traditional French Brigade to earn the position
of Chef Saucier
Five Star Restaurant –Dallas Morning
News |