When ski racing leads to gastronomy...

In Ketchum, Idaho, there's that fine French restaurant that was founded by a former U.S. Ski Coach who came from France around 1972 and ended up training some of the best women skiers the United States ever had on its national team. That's right, once his ski career over, Michel Rudigoz re-invented himself and became a successful restauranteur and has stuck to his new trade to this very day. On the other side of the country, another Frenchman followed a similar career path, heading the Rossignol ski racing efforts and later, the company's sales and marketing, before becoming a gourmet baker and turning some of the finest bread in his Vermont farmhouse, offering workshops and extolling the right way to prepare a delectable bread. Isn't it remarkable that these parallel careers that begun on the ski slopes ended up in a gourmet kitchen for the delight of foodies like us!