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Chef Ducasse Research Paper

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It is anyone’s guess as to why 33 Michelin star-holding Master Chef, Alain Ducasse has chosen to develop his space ready meals of tomorrow. Maybe he now rubs shoulders with the political bourgeois that can guarantee him a seat on that trip into deep space and he wants to dine-fine on his journey. Either way, Chef Ducasse has been, is and always will continue to be the premier vanguard in the culinary world. Alain Ducasse was born in Orthez in 1956 and educated on his parents' farm in Castel-Sarrazin, two hours south of Bordeaux, in France. By the age of 12, he decided he wanted to be a cook, inspired by his grandmother's skill. He began an apprenticeship at the Pavillon Landais restaurant in Soustons, near Biarritz, four years later and also trained at the Bordeaux hotel school. …show more content…

Relocating to the Côte d'Azur, Mr Ducasse became chef of the restaurant at the Hotel Juana in Juan-les-Pins where he was awarded two Michelin stars in 1985. Hotel de Paris approached Chef Ducasse two years later with an offer to take over the gloriously ornate Louis XV restaurant. When Mr Ducasse moved his Parisian restaurant into the sumptuous Hôtel Plaza Athénée in 2000, the Michelin Guide graced it with its highest accolade after it had been open less than five months. In 2006, he was awarded three stars for his restaurant at the Essex House, making him the first chef ever to together run three three-starred establishments. As history displays, all pioneers tend to cut against the grain of the norm and embrace new attitudes of innovation and development. He is now head of more than twenty restaurants worldwide, including three with three Michelin stars that bear his

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