"Becoming a chef was always a part of my life. Like most of kids, I loved to play with basic bread dough, it smells very good and it’s so soft, and when you bake it, it’s beautiful and makes people happy when they eat it…. You make people happy ! Wow!"
"My early days as a chef were extremely challenging, not exciting at all! A lot of pressure and stress, you need to be fast and craft excellent food. No, my early days as chef were hellish. Just as they are for my son (22 years old) who attended the culinary institute just like me, is currently working in the Atelier of Joel Robuchon in Paris. it’s hellish for him too but the job is fantastic!"
"I won't write a recipe book. There are plenty out there and online. I like to teach good professionals though. Why? Because they will do something useful for a lot of people, friends, family, customers and ultimately they will share their knowledge with others and that’s cool!"
"My favorite dish is the hangar steak. When I was 17 my mother taught me how to prepare it for my step father who was very picky with steaks! Most of the time Hangar steaks are “chewy” and “ok” tasting. I made it soft, juicy and very tasty"
"I love how customers have no idea of anything of what’s going on in the kitchen, not a clue! But that’s the magic of restaurants!"
"I owned a restaurant in Paris 13 years. When you are a happy chef you can be happy anywhere."
"This is the Paté I make. It's delicious and light!"
"It’s a lot of energy to spend trying to explain why something “has to be this way and not that way” when the “student” has poor or no technique. I am a bit of perfectionist and unless the people have the “vocation” I will not do it. Don’t forget, that English isn’t my native language and what's worse is that I still think in kilograms etc! Imperial system is so much effort LOL!"
"I do get my Ingredients from Dartagnan, and the Bronx Market."
"My mother educated my palate very well. The French Culinary Institute of Toulouse, France puts finetunes the techniques. It's all priceless information."
"This is the Cassoulet Toulouse Style (my personal recipe: Cannellini Beans, Carrots, Tomato, Garlic Duck Confit, Slab Bacon and Pork Sausage all Braised with Noble Duck fat, White Stock and Foie Gras Jus)."
"The cassoulet is a very rich dish which was served for Warriors to defend their Village!"