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Dufreche named executive chef at Cochon Butcher

Posted: Friday, May 24, 2019 | Views: 1799

Dufreche named executive chef at Cochon Butcher
NEW ORLEANS (press release) – Link Restaurant Group recently announced Ponchatoula's own Jacob Dufreche has been promoted to the position of Chef de Cuisine at Cochon Butcher.

“Jake has been a valuable part of our team since the day he started with us,” states Chef Donald Link. “He shares our passion for the art of house-made meats and sausages, and he brings much of his own Southern heritage to the table at Butcher.”

Dufreche oversees all culinary aspects of the restaurant, including the in-house production of all meats, sausages, terrines, pickles, jams, sauces, and more.

“As the only sandwich shop in the United States that makes everything that goes onto our sandwiches, we bring housemade to the next level,” states Chef Stephen Stryjewski. “We source our produce from farmers that we work with to plant to our specifications. We bring in our meat to butcher before curing. We have decades long relationships with the local fisherman who bring us fish each day. We procure the raw products needed to make every single item on our menu from scratch, right down to the mustards and jams.”

Born and raised in Ponchatoula, Dufreche grew up in a family of great home cooks, sparking his interest in food at an early age. While attending LSU, Jake’s interest in a professional culinary career grew, leading him to eventually start working his way to line cook at Jacmel in Hammond, LA. In 2010, Jake attended the Culinary Institute of America in Hyde Park, NY and graduated in 2011. He stayed connected with his Southern roots while at the CIA by interning at Susan Spicer’s Bayona in New Orleans. After returning to the South, Jake worked in several restaurants in Southeast Louisiana before joining Link Restaurant Group as a tournant at Butcher early 2017. He was then promoted to Sous-Chef before accepting the position of Chef de Cuisine.
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