After being raised in Southern Louisiana, Chef Jacqueline Blanchard graduated with a Bachelor’s in Culinary Art from Nicholls State University. After building onto her skill set in various kitchens, including the Michelin-awarded Benu in San Francisco, she began to globetrot through Europe and Asia, gaining a deep understanding about the culinary cultures within.
Now the Chef Co-Owner of New Orleans’ Coutelier, Blanchard works by the mantra, “serious chefs, need serious tools,” a guideline carried through her passion for the preservation of the art and support of multi-generational Japanese cutlery.
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