The certifications and recommendations of all the great chefs gave André the opportunity to work with Joel Robuchon, le Gault-Millau's "Chef of the Century". André's talent and abilities kept him working three years for this chef, renowned for his obsession for detail, when others were thrown out of Robuchon's kitchen in weeks, if not days. André learned about sauces without butter from Bernard Loiseau, known in the culinary world as the Master of Light Cooking, After coming to the United States he worked with Wolfgang Puck for several years between owning and operating his own restaurants in California.
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