About Me
Bonjour À Vous

Bonjour! 

My name is Thierry and I'm excited to give you a glimpse into who I am.
Originally a French Chef, I later transitioned into teaching French. I attended a prestigious culinary school in Paris for three years and went on to work at top-rated hotels and restaurants in France, Canada, and the United States. Some of the notable places I worked at include the Plaza Athénée in Paris, the Ritz Carlton in Montréal, the Sofitel in San Francisco, and the Four Seasons in Carlsbad. I also had the privilege of working at several restaurants, including The Piano Zinc, La Folie, and Pamplemousse Grille, which were all ranked as number one in their respective cities. Today, I enjoy sharing my French cuisine knowledge by offering French Cooking Online Classes and French Vegan Cuisine as well.

After spending twenty years in the food service industry, I decided to further expand my knowledge by pursuing a Master of Arts in French at San Diego State University. I have been teaching French for fifteen years, catering to all levels of learners, including adults and French cinema enthusiasts. I have taught both in-person and online, and was a Faculty French Instructor at Western Washington University, where I developed and taught online programs, as well as served as a curriculum coordinator for WELP French. Additionally, I designed and taught French Cinema Classes at Irvine Valley College. My approach to teaching allows my clients to feel accomplished by providing them with the necessary tools to achieve their goals.

French Approach

Teaching Approach: the Communicative Methodology

I have significant experience with all components of language instruction, and I am using the communicative methodology, which emphasizes interaction as both the means and the ultimate goal of study. My course of study prepared me to teach a wide range of classes, including all levels of French as a foreign language, conversation, French cinema, and French cooking.

galeries-lafayette

Instructional Methods

I use instructional methods emphasizing cooperation and collaboration, reflecting French's cultural sensibility. As a French native, I have been able to live in various regions of France and travel worldwide. I worked side by side with elite French chefs such as; George Blanc, Paul Bocuse, Alain Pic, Pierre Troisgros, and Rene Bajeux. Through my teaching I aim to reflect this unique French culture and French cuisine.

Chef Thierry & Kitchen

French Vegan Cuisine

Over the years, working as a chef, I found myself fascinate by expanding my knowledge with French Vegan Cuisine.
It is important as a Chef to adapt and open your mind to new horizons. Welcome to the wonderful world of French Vegan Cuisine and take the time to learn new wonderful recipes. Chef Thierry

testimonials

Testimonials

Professor Olivier takes the time to make sure every student is engaged while also making sure they feel comfortable practicing in another language without judgement

Learning a language is difficult, but I always love coming to Professor Olivier classes and feeling like I can practice with others in an encouraging and helpful space.

Prof. Olivier is enthusiastic, kind, and clear. The class is structured really well for an online format and his use of class time is very effective. The assignments pertain really well to what we’re learning in class, and the organization feels very logical.

Professor Olivier was exceptionally organized. There was never any confusion regarding assignments, timing, or expectations. He was also very communicative and his reminders and comments were much appreciated.

All the part of class were successful! He is a great professor! Professor Olivier is very interesting. His commentary and his interaction with the class on a conversational level was exceptional. I truly enjoyed his teaching

I had the pleasure of taking 2 classes with Prof. Olivier at Western Washington University. I lived in France while an undergraduate and graduate student, and return as often as I can, so took the opportunity to keep up with language facility and just enjoy the language through WWU's program that allows faculty to take classes.

Because I was teaching remotely as well, I am well aware and versed in best practices for online teaching. Prof. Olivier's approach leveraged every aspect of successful online teaching. He made the most of the formal. He created a fun, engaged atmosphere, related to each student directly, fostered community through games and joint in-class workshops, and was enthusiastic about every interaction. He began each day with music, and used French film clips, travel experiences, and cuisine to provide both variety and insight into French culture. I got a real kick out of crepe-making video.

His class was a joy and I miss his presence at WWU.

Sheila Webb, Professor, WWU

Sheila Webb