Todd Coucke - Chef de Cuisine Bourbons72 - Bellaire, MI
| www.myspace.com/cheftodd1969 | |
| I got started in the food industry at 15 in the way most Chefs start, as a dishwasher. The Chef noticed my work ethic and started showing me some of the tricks of the trade and soon I was working all of the stations in the kitchen. I moved around to a few other restaurants and by the time I graduated high school, I knew that the food and beverage industry had my name written all over it. I have worked in every aspect of the business from cooking to waiting tables and managing the dining room. I have worked in family restaurants, fine dining, and hotel resorts. I am curently involved with $100+Million facility opening in June of 2008 as Chef de Cuisine for Bourbons72 at the new Turtle Creek Casino in Williamsburg Mi. This restaurant will focus on top quality ingredients served in a casually elegant atmosphere. With a name like Bourbons72 you can bet that there will be plenty of premium bourbons used in the menu. | |
| May 21 1997 Tapawingo, Nominated for James Beard Award. Cooked at the Beard House. Morel Indulgence Dinner. Alumnus of the Culinary Institute of Hard Knocks. I learned from the best in the kitchen, not in the classroom. |
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| 10 Years + | |
| Yes | |
| C.A. Muer Corp.- Detroit, Michigan - Line Cook L-Bow Rooms inc. Waren Mchigan - Kitchen Manager Tapawingo- Ellsworth, Michigan -Sous Chef Shanty Creek Resort (Schuss Mountain)Bellaire, Michigan- Executive Chef Northern Michigan Hospital- Petoskey Michigan- Executive Chef Turtle Creek Casino- Traverse City, Michigan- Chef de Cuisine, Bourbons72 |
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| Classic French cooking techniques adjusted to please modern American Diners | |
| Chef Richard Travis Chef Harlan "Pete" Peterson |
Gallery
| Turtle Cheesecake |
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| Oak Planked Walleye Oscar |
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| Duck Crepes with Brandied Cherries and BAlsamic Glaze |
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| Lemon Pepper Quail with Couscous |
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| Tuna with Sticky Riced and Hunan Sauce |
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| Duck with Mango Salsa and Black Bean Cakes |
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