Chef Jean Vendeville to author book and DVD

Croquembouche: The Art and Technique will feature more than 250 photographs of pastry and dessert delights

SAVANNAH – Savannah Technical College Department Head and Instructor of Culinary Arts Chef Jean Yves Vendeville will be developing his first book, slated for publishing next year. The book, entitled Croquembouche: The Art and Technique will focus on pastry and desserts, done in traditional French technique. It will include some 250 color photographs and recipes of his creations. It will be published by Taylor and Francis of London and is slated for international distribution.

Earlier this year, Chef Jean presented a paper at Oxford Round Table at Lincoln College, University of Oxford in England.

Chef Vendeville has been with Savannah Technical College since December 2008 and has led student teams to two consecutive American Culinary Federation (ACF) Southeast Regional Championships – in 2010 in the Hot Food Team competition and in 2011 in the Knowledge Bowl competition. Vendeville recently achieved his ACF Lifetime Certification as an Executive Pastry Chef. He also holds a Lifetime Certification as an Executive Chef from the Chef Association of America.

Savannah Technical College offers ACF-accredited diploma and degree programs in culinary arts through the Culinary Institute of Savannah. The college currently enrolls 200 students in culinary arts programs. For information, visit www.savannahtech.edu.