[2][3] Born in Aix-en-Provence in the south of France, Bréhier was the youngest of five children in a family where culinary arts were highly valued.

[4] Choosing to pursue a career in gastronomy, he undertook a formal apprenticeship at L'Ousteau de Baumaniere, a three-star Michelin restaurant in Provence.

His apprenticeship continued on the French Riviera, where he gained experience at L'Oasis in La Napoule, Le Vendome in Aix-en-Provence, and the Carlton Cannes Hotel.

For 22 years, it was considered one of America's finest dining establishments by Bon Appetit, Condé Nast, Gourmet Magazine, and Travel & Leisure.

[16] In January 2006, Bréhier released his third cookbook, Cooking 101, an interactive book featuring recipes inspired by the popular courses offered at his culinary school.

The book won a Platinum Aurora Award for his ability to simplify and elucidate complex culinary concepts for aspiring chefs and home cooks alike.

[25] Offering practical and demonstration classes, the school catered to both gourmet cooks looking to refine their techniques and beginners taking their first steps in the culinary world.

Most classes were personally taught by Chef Jean-Pierre, emphasizing an informal, fun, and educational approach to cooking.

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