Professional of the Year for 2006 in French Cuisine: Patrick G. Orange

	Patrick G. Orange
Industry	Hospitality
Title	Executive Chef/De Cuisine/Partner
Expertise	French cuisine/menu planning; A tour of France in the Chateau Hotel et Relais de Champagne, 1973-75 as Commis de Cuisine; Completed his classic Culinary Education under "Maitre Cuisinier de France"" Mr. Claude Barnier, Hotel Plaza Athenee, Ave. Montaigne, Paris 8 as first Commis & Chef de Partie
Current Organization	LA Chaumiere Restaurant
Type of Organization	Restaurant
Major Product	Traditional and contemporary French food
Area of Distribution	Washington D.C.
University/Degree	Certificate D'Aptitude Professionelle (A.S.), Hotel Restaurant/Culinary School of Reims, Champagne, 1973; Brevet Professional de Chef de Cuisine (B.S.), Lycee Technique Hotelier, Jean-Drouant, 1979
Born	Reims, France
Honors & Awards	Chef 2000 Award, honored as one of North America's Outstanding Chefs; Awarded 100 Best Restaurants by Washingtonian Magazine over 25 years; Awarded Restaurateur and Chef of the Year, Washingtonian Magazine, 2000; Admitted by Quality as a Commander of the "Commanderie des Cordons Bleus de France", November, 2002
Affiliations	Board of Directors of "Amicale Culinaire De Washington D.C." over 15 years, served as Secretary General and President; Active Member, American Culinary Federation D.C. Chapter N.C.C.A.
Hobbies & Sports	Icy hockey, stamp collecting, gardening, handyman
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