"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!"
"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!"