Then, in 1986, I was elected Chef of the Year by the French Culinary Press. Mr. Giscard d'Estaing was delighted with the appetizers and the main course and he was waiting impatiently for the desserts, and here is the problem. The pastry chef who was in charge of it could not bring them for the simple reason that the desserts were in the hold. I do not have a specialty. My classic education acquaints me with all the aspects of the Culinary Arts such as using seafood, meat, fish or even making pastries.
Chefs have to create a Cuisine that gives a soul and a prestige to a restaurant.
They are in charge of the quality, the accounting, contact with patrons, public relations with the media and they spread worldwide their restaurant's image through gastronomic weeks, conferences and cooking demonstrations. In France, chefs are generally paid by salary. Tell us about where you work. Students will learn everything from the basic techniques to 3-Star meals through an intensive program. I love the contact with students and to see them awkward the first days and then a couple of weeks after see how fast they can progress and how precise they become.