FREEPORT, Grand Bahama -- After 37 years of making a tasteful and educational contribution to the Grand Bahama culinary scene, Chef Roland Boulet will be retiring and returning to his European homeland in April 2012.
Born Roland Jean-Francois Boulet in Rouen, France in 1947, he attended preschool at the La Madeleine run by the Catholic nuns and La Maitrise St. Evode primary and musical school of the Cathedral of Rouen from age 6 to 14 years of age.
In 1962 at 15 years of age, Boulet attended one of the first schools of Bakery and Pastry in France, and after 4 years of schooling and interning in different pastry shops and bakeries, he graduated as "Boulanger, Patissier, Confiseur, Glacier."
Afterwards Chef Boulet became interested in cooking and started a cooking apprenticeship which took him into the French army where he worked in the general officers' dining room in Papeete, Tahiti.  He received his first executive chef title in 1973 when he took a job to work at a large gourmet restaurant, Le Charles V in Rouen.

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