Award-winning chef (two gold and three silver medals) and nutrition-therapist, Alain Braux, has worked in the food industry for more than 40 years. He is a certified executive pastry chef (C.E.P.C.) with the American Culinary Federation and a certified master baker (C.M.B.) with the Retail Bakers of America. He earned a Bachelor of Science degree in holistic nutrition and is a macrobiotic counselor. Chef Braux currently lives in Austin, Texas, where he is the executive chef at Peoples Pharmacy and in private practice as a nutritherapist with A Votre Santé.
Chef Braux started his training in France at Confiserie Patisserie 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 at Grand Hotel du Cap d’Antibes near Cannes, France; the Moulin de Mougins, France; Lenotre in Paris, France, and Patisserie Wittamer in Brussels, Belgium.
While in Paris, he was offered his first U.S. job at Dumas Pastry Shop in New York, NY. He then held the Executive Pastry Chef position in various companies such as Délices la Cote Basque in New York, NY; Lenotre Paris Inc. in Houston, TX; The French Hearth Bakery in Sarasota, FL and Texas French Bread in Austin, TX.
In 1988 Chef Braux opened his own business, Amandine French Bakery in Austin, TX. Amandine 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.
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. Currently, Chef Braux is the Executive Chef and Nutritherapist at Peoples Pharmacy in Austin, Texas.
Chef Braux authored his first book called “How to Lower your Cholesterol with French Gourmet Food” in 2009. This book won the Cookbook Award at the 2010 Paris Book Festival, was one of the Finalists at the 2010 Indie Excellence Book Award and earned an Honorable Mention at the 2010 New York Book Festival and the 2010 San Francisco Book Festival.
Chef Braux published his second book entitled “How to Live Gluten and Dairy-free with French Gourmet Food” in 2010. This book also won the Best Cookbook Award at the 2011 Paris Book Festival, was the Winner in the Nutrition Category at the 2011 Indie Excellence Book Award, and an garnered an Honorable Mention at the 2011 New York Book Festival.
Chef Braux’s third book, “Healthy French Cuisine for Less Than $10/Day” will be published in October 2011.