Chef Alex LaCroix

  Alex was a bright, talented, hardworking chef. He worked in the culinary industry for over 30 years. He was self-taught and an avid reader, studying professional culinary cookbooks assiduously. He learned his craft on the job and was trained by some of the best in the industry. He possessed a rare combination of skill, understanding food chemistry, flavor balance, critical handling techniques, and the logistics involved in the running of an efficient kitchen. More than technically competent, he was artistically inclined. Alex balanced both flavor and presentation: the prepared dishes not only looked appealing but tasted delicious as well. 

His colleagues respected him and admired his skill in managing his kitchen. Whether preparing for small private gatherings or overseeing large banquets, he did it all with equanimity and a sure hand.

Most of all I remember my son’s engaging smile he was always quick to share, his ready wit, and keen mind. He loved family and good food—functional art that was beautiful, delicious, and made to be enjoyed by sharing with others. We make memories of food, friends, and good times. 

That’s why I’m writing this series of cookbooks. So that when you enjoy good food, you—like him—will share it, smile, and make wonderful memories. 

I can think of no better legacy for Alex.