Raymond Blanc and Modern French Cuisine

Gordon Ramsay, famous UK celebrity chef, born on November 8th, 1966 in Scotland and raised in Stratford-upon-Avon, Warwickshire. Ramsay had played soccer all through his early life in high school. He endured many occupational injuries during his football career which led to knee injury. Ramsay enrolled at North Oxfordshire Technical College to study courses in Hotel Management when he was 19. He then moved to France in order to learn classic French cuisine after his graduation. (baversa123, student mode, Apr 2012) Being trained with some world-class chef in Paris for 3 years, Ramsay had learned enough knowledge as much as he could

“Restaurant Gordon Ramsay, London was voted Top Restaurant in the U.K. in the London Zagat Survey in 2001and awarded its third Michelin star, making him the first Scottish chef to win three Michelin stars.

Chef Folse gained a lot of experience throughout his career. In 1970, he got his first step into the food and beverage industry at Howard Johnson’s Restaurant in Baton Rouge, Louisiana. After he worked in the hotel business for many years he opened his first small restaurant in 1976. On July 14, 1978 he opened his Lafitte’s Landing Restaurant in Donaldsonville, LA and in mid-1986, he started up his catering and events management division on White Oak Plantation in Baton Rouge. He continued on in mid-1991 with the Chef John Folse & Company Manufacturing which produces custom-manufactured foods for restaurants as well as retail and foodservice industries. Chef Folse then began his international television series, “A Taste of Louisiana” in 1990 and his radio show, “Stirrin’ It Up!” soon followed in August 1996.

Chef Paul Prudhomme begin cooking along his mother's side at a very young age. Chef Prudhomme left Louisiana in his 20’s to travel the globe to experience every style of cooking possible. Chef Prudhomme is now an internationally known chef that has had influences on cuisines all over the world while still bringing his New Orléans style cooking with him.

Which is the practice or art of choosing, cooking, and eating good food. In this food centric episode, Bourdain and Boulud travel back to Boulud's hometown of Lyon, France for a once in a lifetime experience of French cuisine's rich food culture and legendary chefs, with a focus on Nouvelle Cuisine innovator Paul Bocuse. Paul Bocuse is a French chef based in Lyon who is famous for the high quality of his restaurants and his innovative approaches to cuisine. A student of Eugénie Brazier, he is one of the most prominent chefs associated with the nouvelle cuisine, which is less opulent and calorific than the traditional cuisine classique, and stresses the importance of fresh ingredients of the highest quality. Which is a similar trait to Copenhagen. Bocuse has made many contributions to French gastronomy both directly and indirectly, because he has had numerous students, many of whom have become famous chefs themselves. Like Mexico City chef Eduardo Garcia, chefs like Boulud, Bocuse, Mathew, Joseph, Alain, and many more chefs. Had to work their way up the restaurant chain to get to the top, hard work always pays

Add to this an award winning restaurant, the French, inspired with an Asian twist, La Belle Époque and the opened kitchen, themed Vivre and you have a varied

Because of passion with cooking and dream to be a chef, I have read a lot of cookbooks, regional culinary books and books about famous chefs, some of them are interesting but none of them was attracted to me the most. Normally, I just found some my favorite recipes in such books. However, “Letters to a young chef”, a book contains a collection of letters which Chef Daniel Boulud wrote to Alex Lee whom worked alongside Daniel for ten years as a passionate young cook, truly brings me desire to make my dream come true as much as help me to broaden my knowledge about culinary arts.

He later began cooking at the same restaurant. Further down the line, in Narragansett, Rhode Island he took on the job of working at The Dunes Club for Roland Henin. Henin said he had originally hired Keller to prepare meals for the staff, who were often the daughters and sons of the members of the club. Henin also mentioned that the staff stopped their incessant whining, or as Henin said “bitching”, a few days after Keller was hired as staff chef. Keller was able to gain approval with attention and care in detail. He cooked with an emotion that just screamed love for his work. That landed him his upgrade to night saucier, which is right under sous-chef. Becoming night saucier led him to learning the fundamentals of classic cooking. Keller mentions that this was a turning point in his career, he became very serious about cooking. Keller describes that Henin taught him how the great cooks operated and that their job also requires the nurturing of people. Keller went on to work for various establishments in Florida and New York. He then decided it was time to move to Paris in 1983, where he worked for various Michelin-starred restaurants such as Guy Savoy. He returned to New York a short time later to La Reserve which gained him critical attention as chef de cuisine. He then cofounded a restaurant with Serge Raoul

His restaurant was named on the top ten restaurants in the world by International Herald Tribune, the Top Table award, a Four star rating from New York Times, was named Chef of the year by Bon Appétit magazine, and top rated restaurant in New York City in the Zagat guide. He was also awarded the "Best Chef in New York" and "Outstanding Chef of the Year" by the James Beard foundation. In addition, the President of France made Chef Boulud a Chevalier de la legion d'honneur. This order is the highest decoration in France and divided into five degrees with Chevalier, or Knight, being awarded for a minimum of 20 years of service or 25 years of professional activity. (La Grande Chancellerie, N.D.) In addition to a plethora of successful restaurants Chef Boulud has also penned nine various cook books. Chef Boulud also has his own TV show called "After Hours with Daniel" which follows Chef Boulud around explorers the places Chefs love to go to eat and unwind. In addition his cookbook was featured on a television show that challenges the cook book and its recipes for home cooks to either recommend it or

Geoffrey Zakarian is another amazing chef that inspires me not just on the food network. Geoffrey inspires me to continue my success as a chef, and that there is always something new that even an experienced chef like himself can learn and teach others at the same time. His experience showed me that you can be one of the greatest chefs in the world with patience, because it took him like most chefs a while to get where he is today and he’s extremely good at what he does because of this. And with wisdom comes great wisdom to pass down to others.

The infamous Jessica B. Harris is widely popular in the culinary world, but acquiring her education, was her first priority. She was born in Queens, New York on March 18, 1948. As a teenager she attended High School of the Performing Arts and graduated in 1964. She attended Bryn Mawr College, in which she received her A.B degree in French in 1968. While a junior at Bryn Mawr, she was given the opportunity to study abroad in Paris, London. After attending Universiy de Nancy in France, Harris returned back to the U.S and earned her master’s degree from Queens College. Later earning her PH. D from New York University in 1983.

Ramsey after completing his studies, went to work under the most renowned chefs in Europe, He worked with Marco Pierre White in London, at Le Gavroche with Albert Roux and then worked in France with renowned chefs like Joel Robuchon and Guy Savoy. Ramsay got his breakthrough in 1993, when at Aubergine, he led as a headchef, earning a two-star rating at that time from Michelin. Although it was just the start for Ramsay, as later in 1995 he won the award for the Newcomer of the Year, a very prestigious Catey awards and event of Oscars reign for hotels and restaurant business.

Many people inspired me to become a chef based off of food network shows I’ve watched over the years and continue to watch till this day. There are many names to name but I will only name a few of those people. One chef in particular I received my inspiration from to become a chef is Bobby Flay. Bobby inspires me every day with his work ethic that he shows as a chef to create dishes in his many busy restaurant’s that he has across the globe. I already had a great work ethic but Bobby improved more for me so I can become a better person and a better chef with the hard work it takes to run a business. He also shows ways in cooking everyday things in many unique ways that other chefs cannot do. That showed me that no matter what everyone else

Godoy, Maria, and Kat Chow. "When Chefs Become Famous Cooking Other Cultures' Food." NPR. NPR, 22 Mar. 2016. Web. 14 Apr. 2017.

In 1920, at the age of 73, Escoffier moved back to Monte Carlo with his wife. His intention was to retire. However, he continued to work, collaborating and consulting on several projects, including another casino in Upper Monte Carlo. He died in 1935, at the age of 89, only days after the death of his wife. Escoffier’s most noted career achievements are revolutionizing and modernizing the menu, the codification of of cooking techniques and the organization of the professional kitchen (Simon, 2001).