Chef Alain Braux is an award-winning pastry chef (two gold and three silver medals) and award-winning food and health author. Chef Braux has worked in the food industry for more than 40 years. He is a Certified Executive Pastry Chef with the American Culinary Federation and a Certified Master Baker with the Retail Bakers of America. He earned a Bachelor of Science degree in Holistic Nutrition and is also a Macrobiotic Counselor.
Chef Braux currently lives in Austin, Texas, where he is consulting in the field of culinary nutrition in his own private practice at A Votre Santé – To Your Health.
Chef Braux started his training in France at Confiserie Pâtisserie Auer in Nice, France. He then decided to improve his skills at some of the highest-rated hotels, restaurants and pastry shops of Europe. He refined his trade first at Grand Hôtel du Cap d’Antibes near Cannes, France; then the Moulin de Mougins in Mougins, France; and finally at the famous Lenôtre in Paris, France, and Pâtisserie Wittamer in Brussels, Belgium.
While in Paris, he was offered his first U.S. job at Dumas Pastry Shop in New York, New York. He then held the Executive Pastry Chef position in various companies such as Délices la Côte Basque in New York, New York; Lenôtre Paris Inc. in Houston, Texas; The French Hearth Bakery and Café in Sarasota, Florida, and Texas French Bread in Austin, Texas.
In 1988, Chef Braux opened his own business, Amandine French Bakery and Café, in Austin, Texas. Amandine Bakery was written about in numerous publications including the New York Times, Texas Monthly, the Austin American Statesman and the Austin Chronicle, and won a few “Best of Austin” awards over its 10-year lifetime. Please check Google to see copies of these articles.
After closing Amandine, Chef Braux found a new home at the Barr Mansion for his elegant cakes and fine pastries. Chef Braux then became the Pastry and Baking instructor for the Culinary Academy of Austin. He then became the Executive Chef and Nutrition Therapist at People's Pharmacy in Austin, Texas.
He is currently consulting with private clients, restaurants, businesses and organizations worldwide at his own consulting business, A Votre Sante – To Your Health. He is offering gluten and dairy-free, Paleo, raw, vegetarian, vegan and GMO-free menus and diets to his international clientele.
Chef Braux is also an award-winning health food author. He wrote his first book, How to Lower your Cholesterol with French Gourmet Food, in 2009. This book earned:
- Cookbook Award at the 2010 Paris Book Festival
- Finalist at the 2010 Indie Excellence Book Award
- Honorable Mention at the 2010 New York Book Festival and the 2010 San Francisco Book Festival.
His second book, Living Gluten and Dairy-free with French Gourmet Food, in 2010, has earned:
- Winner - Health: Diet & Weight Loss category of the 2013 International Book Awards
- Winner - Best Cookbook Award at the 2011 Paris Book Festival;
- Winner - Nutrition Category at the 2011 Indie Excellence Book Award
- Honorable Mention at the 2011 New York Book Festival
Chef Braux’s third book, Healthy French Cuisine for Less Than $10/Day was published in October 2011. It has earned:
- Winner - Best Cookbook at the 2012 Paris Book Festival
Most recently, Chef Braux’s newest book: Paleo French Cuisine offers a practical explanation of the Paleo diet from a French point of view. His book contains 130 delicious Paleo recipes with a French flair.
- Winner - Best Cookbook at the 2013 Paris Book Festival
- Winner – Best Cookbook – Health at the 2013 Indie Excellence Book Awards
- Finalist – Cookbook – International at the 2013 International Book Awards
I hope this new GMO 101 book will follow its predecessors in their path to success.
You can also find him on Facebook, LinkedIn, Google+ and Twitter.
Chef Alain Braux
A Votre Santé – To Your Health