CHEF SERGE PAMBO
Despite a late entrance into the culinary world, Chef Serge Pambo has become a master of French Cuisine. He began his journey in Meaux, France where he studied for three years at The Culinard, under the instruction of renowned Chef Cyril Lignac. Chef Serge expanded his knowledge and experience by working for ten years in different Parisian restaurants and contributing his knowledge to several culinary articles and cookbooks. Pambo is known for his creative and inventive recipes, one of which won him a First Place prize in a French dessert competition. In 2005, Chef Serge relocated to Birmingham to work for Bottega, a Frank Stitt restaurant. In December of 2008, Pambo, alongside Chef Jean Evens Estinfort, became co-owner of Café de Paris. He has starred in a YouTube cooking series, which taught viewers how to make definitive French dishes such as classic French toast, crepes, salads and other specialties. After relocating to the Washington, DC Metropolitan area in August 2013, Pambo introduced the world to Pure Kitchen Culinary Concepts. Pure Kitchen, an intimate catering, farm to table concept with a Parisian twist combines local-sourced ingredients with French cooking techniques. This unique concept along with his magnetic personality gained the attention of The Food Network which landed him a guest spot on their hit-show, Cutthroat Kitchen in April of this year. Chef Serge continues to dominate the culinary scene in our nation’s capital serving as the Executive Chef of the French bistro, Maxime, located in the prestigious Georgetown neighborhood. Pambo also serves as the Dessert Consultant for DC Harvest, an upscale kitchen and bar serving uniquely local and seasonal menus.
Chef Serge Pambo
“Life is not a sprint, but a marathon. This is what I often tell myself along the journey of my career. I had an amazing moment and experience. My experience allowed me to gain an understanding of what it takes to bring a cooking show to life, and connect with other chefs. Having the opportunity to appear on the Food Network gave me the chance to show my talent and cooking skills, but also live a dream that millions of chefs wish for. Although Cut Throat Kitchen is a cooking based show, it is also about improvising, being creative and inventive.”
Chef Serge enjoys a fulfilling personal life on the outskirts of Washington, DC and loves yoga, traveling, and experimenting with new recipes. “I am grateful for the exposure and the boost in my confidence. I thoroughly enjoyed connecting with others through Social Media. The culinary journey continues…”
FRENCH TOAST WITH FRESH BERRIES
- 2 SLICES OF BREAD BRIOCHE
- 2 WHOLE EGGS
- 1 FULL CUP OF MILK
- PINCH OF CINNAMON
- 4 Tbsp OF SUGAR
- 1/2 CUP OF BERRIES
- 1 MINT LEAF
- 1/2 LIME
- 5 OZ OF UNSALTED BUTTER
- POWDERED SUGAR
IN A MIXING BOWL, PUT YOUR EGGS AND 3 Tbsp OF SUGAR TOGETHER AND BEAT WELL. NEXT, ADD YOUR MILK AND CINNAMON AND COMBINE THEM PERFECTLY.
HEAT YOUR PAN. NEXT, ADD YOUR BUTTER, AND DROP YOUR SLICES OF BRIOCHE INTO YOUR MIXTURE. NEXT, SLOWLY SEAR THEM FOR 3 MINUTES ON BOTH SIDES.
WE WILL FINISH OUR FRENCH TOAST IN THE OVEN FOR 3 TO 4 MINUTES.
ONCE THEY’RE DONE, TAKE THEM FROM THE OVEN STRAIGHT TO A NICE PLATE.
IN THE SAME PAN, HEAT YOUR BERRIES. ADD YOUR LAST SPOONFUL OF SUGAR THEN SQUEEZE IN YOUR HALF LIME. PUT ALL OF IT ON TOP YOUR FRENCH TOAST. GARNISH WITH A SPRINKLE OF POWDERED SUGAR AND A MINT LEAF AS DECORATION.
BON APPETIT!
CHEF SERGE PAMBO
