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Hospitality Honors

(page 5 of 6)


Born in Paris, France, Bossant began as an apprentice baker at age 13. He joined the Navy and French Marines and served in Algeria as a Sous Chef in the Officer Mess Hall and on a destroyer. In 1960 he moved to Omaha and worked in the Brandeis Cafeteria. He served 27 years as the Chef Manager at the Boys Town Employees Café and 13 years as the personal chef for the director. As Chef Emeriti, he still enjoys creating French and American pastries, cooking meals for special events, and most of all, cooking for Father Peter.







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