{"id":20163,"date":"2012-04-02T10:12:27","date_gmt":"2012-04-02T14:12:27","guid":{"rendered":"http:\/\/www.bahamasb2b.com\/news\/?p=20163"},"modified":"2012-04-04T08:46:35","modified_gmt":"2012-04-04T12:46:35","slug":"retiring-chef-boulet-leaves-behind-rich-legacy","status":"publish","type":"post","link":"https:\/\/www.bahamasb2b.com\/news\/2012\/04\/retiring-chef-boulet-leaves-behind-rich-legacy","title":{"rendered":"Retiring Chef Boulet Leaves Behind Rich Legacy"},"content":{"rendered":"
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Chef Boulet (center) at his farewell Chaine des Rotisseurs Dinner on March 21st, 2012 at Luciano's standing with some of the group's founding members. Left to right: Jocelyne Mullis, Duncan Mullis, Lucia Pinder, Chef Boulet, Rex Bickword, Louis Chan, David Fingland, Barton Milligan Photo: Daisy Chan<\/figcaption><\/figure>\n

Freeport, Bahamas – After 37 years of making a tasteful and educational contribution to the Grand Bahama culinary scene, Chef Roland Boulet will be retiring and returning to his European homeland in April 2012.<\/p>\n

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Opening parting gifts at the final Chaine des Rotisseur dinner in his honour on March 21st, 2012 at Luciano's. Left to right: Barry Taylor, Frederic Ossude and Chef Boulet Photo: Daisy Chan<\/figcaption><\/figure>\n

Born Roland Jean-Francois Boulet in Rouen, France in 1947, he attended preschool at the La Madeleine run by the Catholic nuns and La Maitrise St. Evode primary and musical school of the Cathedral of Rouen from age 6 to 14 years of age.<\/p>\n

In 1962 at 15 years of age, Boulet attended one of the first schools of Bakery and Pastry in France, and after 4 years of schooling and interning in different pastry shops and bakeries, he graduated as \u201cBoulanger, Patissier, Confiseur, Glacier.\u201d Afterwards Chef Boulet became interested in cooking and started a cooking apprenticeship which took him into the French army where he worked in the general officers’ dining room in Papeete, Tahiti. \u00a0He received his first executive chef title in 1973 when he took a job to work at a large gourmet restaurant, Le Charles V in Rouen.<\/p>\n

Boulet moved to Bermuda in August 1975 to work for the Hamilton Princess as an executive sous chef, and was then transferred to Grand Bahama Island in December 1975 to reopen the King\u2019s Inn for the Princess Hotels as their executive chef. \u00a0He remained with Bahamas Princess Resort and Casino until 1997. \u00a0During this time he started the cook\u2019s apprenticeship program in 1976 in conjunction with the Bahamas Hotel Training College. He joined the Culinarians of Northern Bahamas where he was the treasurer for 10 years, and much later in 1988 he started Chef Sauer, a chapter of the American Culinary Federation on Grand Bahama.<\/p>\n

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Chef Boulet, hands-on in the kitchen on the night of the final Rotisseurs Dinner on March 21st, 2012. Photo: Del Foxton<\/figcaption><\/figure>\n

In 1997 Chef Boulet began lecturing at the Bahamas Hotel Training College (BHTC), a part of the College of the Bahamas, and in 1998 he and Duncan Mullis started a Bailliage of the Cha\u00eene des Rotisseurs in Grand Bahama. \u201cWithout the inspiration and the commitment of Chef Boulet, the Chaine de Rotisseurs would not exist in Grand Bahama,\u201d said Mullis. Boulet holds a Bailli Fondateur Honoraire of this Bailliage as well is a Conseiller Culinaire Provincial honoraire.<\/p>\n

Known for excellence in detail, Chef Boulet has hosted 13 La Cha\u00eene des R\u00f4tisseurs dinners including 4 inductions night. These dinners can take months to plan and weeks to prepare and have boasted such themes as: \u00a0The Last Dinner on the Titanic, A Tour de France Gastronomique, Babette\u2019s Feast, A Few Hunting Dinner, \u00a0Homage to Robuchon and Ducasse, Homage to Brillat Savarin, Putting on the Ritz, and The Orient Express.<\/p>\n

With his efforts not going unnoticed, Chef Boulet was nominated for a Cacique Award in 1999. The Bahamas Ministry of Tourism\u2019s Cacique Award is given to those who show excellence in service in the tourism industry.<\/p>\n

\u201cI worked with Roland for many years while hosting a myriad of promotional and special interest events during my tenure at the Grand Bahama Island Promotion Board,\u201d said Marva Monroe. \u00a0\u201cAlways a team player and of positive spirit, Roland was fantastic to work with \u2026 easy to get along with and extremely creative. I was also amongst his students when he taught at the Bahamas Hotel Training College … I learned many culinary skills from him.\u201d<\/p>\n

Boulet said a definite career highlight was when he spearheaded the food and beverage for the historic and famous Millennium’s \u201cmillion dollar\u201d 3-day event in Grand Bahama for Mr. and Mrs. Woods.<\/p>\n

\u201cDuring the \u2018great years of Freeport\u2019, I have had the opportunity to help create a lot of extraordinary functions. If those who had not been there, to see it with their own eyes, the kind of parties we would put out for the Princess Casino on New Year’s eve, \u00a0no one might believe today what was accomplished in Grand Bahama,\u201d said Boulet.<\/p>\n

He took over operations of Luciano\u2019s Restaurant of Port Lucaya Marketplace in 2002 and created a second restaurant called \u201cLe Med\u201d, a Mediterranean Restaurant and Bar in 2005, both of which are still running smoothly today. \u00a0Under his leadership Luciano\u2019s hosted a Jeune Commis Competition award dinner and several Ordre Mondial events.<\/p>\n

He spearheaded four fundraising Cha\u00eene dinners for the Bailliage of Nassau and at least five dinners for the Bailliage of Grand Bahama at the Bahamas Hotel Training College.<\/p>\n

His last Cha\u00eene des Rotisseurs dinner took place on March 21st, 2012 under the theme, “Merci Roland, Farewell to our Friend”, and Chef Boulet worked harder than ever to go out with a bang, and leave a good taste in the mouths and memories of the members. The menu featured Mini-steak tartare, Caramelized veal sweetbread, Anchovies sticks, Tuna carpaccio, St Jacques brochette, Soupe de fruits de mer en cro\u00fbte (Seafood in a saffron scented broth, covered with a buttery crust), Emince de lapin en ravioli de pommes de terres ( Rabbit potato ravioli with bell pepper oil and arugula), Sorbet a la citronelle et aux agrumes, Vodka citron (Lemongrass & citrus sorbet lace with Grey goose citron), Petite caille, medaillons de Magret et Foie gras de canard Perigourdine (Quail, duck breast and foie gras with Madeira and truffle sauce), Ch\u00eavre chaud pane accompagn\u00e9 d\u2019une salade de Mache et betterave (Lamb lettuce and beetroot with breaded hot goat cheese, Hazelnut dressing), Le St. Honor\u00e9 tropical (The traditional St. Honor\u00e9 pastry with a tropical twist). The preceding was respectfully served with with the following wine selections: Veuve Clicquot, Chateau D\u2019Esclan Whispering Angel 2010, Santenay, Joseph Drouhin 2006, Amarone d\u2019Valpolicella classic DOC, Cesari 2007, and Sauterne Marquis de Chasse 2006.<\/p>\n

Reflecting back on his many years on the island he said, \u201cWhat I have enjoyed most in Grand Bahama, beside the natural beauty of the waters and under water, is its people. The Bahamian people, for the most part, are very nice, convivial and witty. \u00a0Over the years I have made a lot of friends, too many to name, although I must mention Dr. Iva Dahl and Mrs. Ellen Romer, both from the former BHTC, \u00a0who when I left Princess Hotel, gave me the opportunity to become a lecturer and pass my knowledge and experience along to young Bahamian students,\u201d said Boulet.<\/p>\n

\u201cAs far as the future of Luciano’s Restaurant is concerned, I am already hearing people tell me that they\u2019ve heard the restaurant is closing, and there simply is no truth to that. \u00a0As a matter of fact I am working on plans to create a sushi bar there before I go. I am retiring… Luciano’s is not closing,\u201d said Boulet emphatically.<\/p>\n

Chef Andrew Moss, a former apprentice and graduate of the BHTC will be the new overall manager. \u201cI\u2019ve known Chef Moss from the eighties and he\u2019s quite capable of keeping things running smoothly and properly.\u201d Luciano\u2019s continues on with Harold Wilson, who is the Maitre d’ and has been there since its opening in 1988, and in the kitchen is Chef Carvel Rolle who was the late Chef Francis’ assistant for 8 years before he became chef de cuisine.<\/p>\n

My decision to relocate to France to my 300 year old family home is entirely an economic one, as once retired I simply cannot maintain two residences and I would not consider selling my ancestral home either. After retiring I will also benefit from my French social security and medical plan. \u00a0However, I do plan to visit Grand Bahama as often as possible to see my daughter, my granddaughter, and my incoming grandson.<\/p>\n

By Robbin Whachell<\/p>\n","protected":false},"excerpt":{"rendered":"

After 37 years of making a tasteful and educational contribution to the Grand Bahama culinary scene, Chef Roland Boulet will be retiring and returning to his European homeland in April 2012.<\/p>\n","protected":false},"author":36,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rop_custom_images_group":[],"rop_custom_messages_group":[],"rop_publish_now":"initial","rop_publish_now_accounts":{"facebook_10223285771444175_51037792744":""},"rop_publish_now_history":[],"rop_publish_now_status":"pending","footnotes":""},"categories":[18],"tags":[23,81],"class_list":["post-20163","post","type-post","status-publish","format-standard","hentry","category-lifestyle","tag-food","tag-grand-bahama"],"_links":{"self":[{"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/posts\/20163","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/users\/36"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/comments?post=20163"}],"version-history":[{"count":0,"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/posts\/20163\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/media?parent=20163"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/categories?post=20163"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bahamasb2b.com\/news\/wp-json\/wp\/v2\/tags?post=20163"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}