Gabonese influences and knowledge picked up while studying at a French culinary school shine through in every dish that chef Serge Pambo prepares in classes or while serving as a personal chef or caterer. While roasting lamb to pair with truffle-infused mashed potatoes or crowning a goat-cheese salad with honey, the epicure displays useful tidbits of knowledge accumulated during more than a decade of traveling the world. Reporters have heaped Chef Serge with praise, and students sometimes gather around him for pictures after their lessons have concluded. Participants with food allergies, special dietary needs, or a fear of getting lost inside apron pouches should inform the chef prior to classes or meals to ensure proper accommodations can be made.