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.
Arno's PastryLLC is registered in Fairfax & Loudoun Counties.
... 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