Cheryl Herbert

Cheryl Herbert graduated Culinary Institute of America ’01: Francis L. Roth Award; trained at Valrhona Chocolate in France and worked at Babbo NYC. Executive positions: Chase Park Plaza, Eau Bistro, St. Louis Country Club, 1111 Mississippi, VinDeSet, Moulin. Teaching positions: L’Ecole Culinaire, Le Cordon Bleu, Schnucks School of Cooking.