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FOCUS ON PHILANTHROPY
Penny and Rene Bajeux
Rene and Penny Bajeux have lived and worked all over the world in locales as different and exciting as France, Hawaii, and Chicago, but for the classically trained chefs, New Orleans is home. They’re committed not only to the city but also to The Historic New Orleans Collection, which Penny says “is the only place I know of where you can go get the pure history of New Orleans.”
Rene, executive chef of Rene Bistrot, located inside the Renaissance Arts Hotel, is an avid history fan and has supported The Collection not only through his membership but also with his cuisine. In 2003 he organized a group of New Orleans-based French chefs to contribute dishes to The Collection’s celebration of the bicentennial of the Louisiana Purchase. He even volunteered to cater the inaugural Laussat Society Gala, also in 2003.
“Everyone was there because they wanted to be there—I was impressed with that,” Penny says of the event. “Plus, I was invited. Nobody ever invites the spouse [of the chef]!”
For Penny and Rene, it all began with a French connection. The Madison, Wisconsin-born Penny had decided to enroll in culinary school while au pairing for an American family in Paris. Rene, who grew up in an industrial area of northeastern France, near the borders of Luxembourg and Germany, had earned his stripes apprenticing under an Alsatian chef, in a restaurant located inside a train station. He began his culinary education at age 13 and was the only pupil in his group of 16 to complete the years-long apprenticeship, rotating
through all kitchen stations and passing an examination to receive his official certification. Afterward, he joined the French navy, which he found relaxing compared to his years of demanding work for a hot-tempered chef.
“Everyone was crying for their mama, and I was laughing because it was easier than being an apprentice,” he says. “I liked it—wake me up at six in the morning, give me hot coffee, some bread, have me go running or [exercise] on a lake, on a boat.”
Rene and Penny weren’t in France when they met, but their memories of the country sparked an instant rapport when Penny applied for a job as a pastry chef at La Foret, a Chicago restaurant where Rene was executive chef.
“It was a two-hour interview, and we talked about everything but the job.” Penny recalls. “We talked about France, places I had traveled—and I got the job/ Penny was immediately impressed with Rene’s commitment and focus as a chef. “The passion that he had for this job, for his career, for the food and respect for the food—that got me, because 1 was at a point where I was thinking, ‘Gosh, how am I going to do this for the next 30 years?’ He had been doing it for so long, it made me think, ‘I can do this. I could learn so much from him.’”
After forming a solid friendship on the job, Penny and Rene began dating, and after traveling for six weeks in France together in 1990, they decided to get married. They had to make it quick, too, because Rene was offered the executive chef post for the Four Seasons Resort Maui. Their son, Remy, now 21,
was bom during the three years they spent in Hawaii. "Those were the days,” Penny say*, modesdy summarizing their time in paradise.
Rene took another post with the Four Sssonv this time in Beverly Hilk. C-jitfomia, and jobs in Mexico Ciiv. Montreal, and Chicago—where the coupe's daughter, Clara, now 15, was born—followed. During that time, in 19%. Rene was named master chef by the exclusive Maitre Cuisiniers de Franc?. The award—“It’s like being knighted by the French government. Rene ays—brought Rene’s already imprenh. career to new heights, along' side *oiow master chefs such as Eij.: Ripen and Daniel Boulud. He is one ci only tO French master chefs working es An*rnc?, and unlike the Michelin sun. *hw honor is bestowed by peers of Af trade, not critics.
The Bajeuxs moved to New in 1997, and even the beauty of W or the glamour of Beverly Hills co-^-a compare to life in the Crescent Cinr
'®'e have lived every place, once you’ve lived here, where else do go?’ Penny says.
~It s a crazy city,” Rene adds. \
The Bajeuxs took to The Hbzotx New Orleans Collection instantly. Rat espeozliy. “I love history, all my life,” he says. What I like about [The Collection] is they’rc never stagnant. They’re always doing something new, and the staff they have are to smart. History is fun over there. Museums are sometimes stuffy and scary, but [The Collection] is always relaxing and comfortable."
—Molly Reid
14 Volume XXX, Number 3 — Summer 2013
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