Arnaud Herodet commenced his experiential journey by graduating from Vichy Culinary School, France, in 1984. He spent many years ameliorating in his career in such places as:
In 1992, Chef Herodet was looking for new opportunites so he returned to the United States where he performed in such places as:
In 1996, he joined the French Embassy as the Executive Pastry Chef, where he provided high quality desserts for the Embassy's varied visitors and diplomats.
... There are tarts with apricots and pistachios, apple feuillettes, chocolate charlottes and the aforementioned amazing chocolate cake with pears. At Christmas, Herodet hand-makes hundreds of buches de noel in four flavors. The tart we ordered was text book, with a delicate, but crisp crust, a layer of almond filling, then pastry cream, fresh strawberries, kiwi and raspberries.
By Jane Black | May 11, 2009, The Washington Post
Arno's PastryLLC is registered in Fairfax & Loudoun Counties.