![]() ![]() Returning to the security of the Hotel Concorde La Fayette at the age of 19, he rose to head chef where over 90 cooks were managed under his command. At the age of fifteen, he became an apprentice chef at the Relais de Poitiers hotel, beginning his career as a pastry chef, something that would influence his cooking and style for many years to come.Īfter turning 21, Robuchon joined the Compagnon du Tour de France, allowing him to travel throughout the county and learn diverse cooking techniques from several professional chefs. Beginningsīorn in Poitiers, France in 1945, Robuchon has a passion for food and cooking early on. So how did a chef, known for his delicate pastries and traditional French cuisine go from the Head Chef at the Hotel Concorde La Fayette to one of the most recognized names in Las Vegas? The through-lines are immaculate plating, dedicated vision, hard work, and some of the most delicious and delectable courses that the culinary world has ever experienced. It may solidify his place among the celebrity chefs of Las Vegas, but Robuchon is so much more. Named “Chef of the Century” by the Gault Millagu guide, Robuchon has trained some of the most iconic chefs around the world including fellow Las Vegas legend Gordon Ramsay as well as Eric Ripert and Michael Caines. ![]()
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