Although born in Paris, Pascale grew up in Vendome, a small cathedral town in the Loir Valley. As a child Pascale was introduced to cooking by her Grandmother Celine, who as a chef was running the kitchen for Les Soeurs du Saint Coeur.
Taking these early lessons she went on to study with different chefs in the South of France, making cooking her vocation and a career as a private chef. Pascale later combined her culinary skills and her love for sailing, working as chef on private yachts. Expanding her culinary horizons, by adding many exotic and international dishes.
With over 30 years experience, Pascale draws inspiration from both the Old and New Worlds. Her culinary reportoire is peppered with innovative and traditional recipes from France, Italy, Greece, North Africa, the Middle East, the Pacific Northwest, Australasia and the many flavors of the Caribbean.
Nutrition has always been Pascale's focus and in 2006 she formalized this life long quest by graduating (with Honors) as a Nutritional Consultant from the GCNM in Santa Cruz, California.
Here, she lends her talents to the art of fruit preserves and hot sauce. "I love making preserves, you end up with such a beautiful product." As far as the hot sauce is concerned..."Our Mango Hot Sauce is unique, a perfect blend of flavor and heat, it's our homage to the Caribbean."
Pascale's
Preserves, Jams and Hot Sauce
Gourmet and Artisanal
 | ||||||
| ||||||
| ||||||
| ||||||
