Logo pickles blanc

After over 2 months of working in Terry Laybourne’s kitchen at Jesmond Dene House in Newcastle Upon Tyne, I am now back in Paris and have spent the last 5 days looking for work. This is to be the kitchen where I will settle down for the next year or so, so I want to choose carefully. So, what am I looking for ?

  • Quality – good team and the best produce (fresh whole fish, great meat and seasonal vegetables)
  • Small / Intimate – no more than 8 in the kitchen
  • Passionate Chef – I’m looking for someone who is very present in the kitchen (no Executive Chefs who spend their time organising Staff Planning and in meetings and on the computer) and who shares his knowledge and experience
  • Responsability – I’m pushing myself for demi-Chef de Partie
  • So where am I looking ? Well, the places where I’ve had interviews so far are,

  • Le Relais du Parc – ??/20 Gault et Millau 2008, Young Chef of the Year 2007 Romain Corbière
  • Au Petit Marguery – 11/20 Gault et Millau 2008
  • L’Escargot – 12/20 Gault et Millau 2008
  • Vin et Marée – 12/20 Gault et Millau 2008. The chef and the owner made me a proposition of chef de partie in their Nation restaurant.
  • Sensing par Guy Martin – 15/20 Gault et Millau 2008
  • St James – a private club in the 16th arrondissement that a friend of mine used to work at
  • I’m expecting other things to come up over the next few days, including a visit to one of Christian Constant’s restaurants (Les Fables de la Fontaine, 1 Michelin star, fish and shellfish). In addition, I will be having a try-out on Monday in “L’Escargot”.

    So watch this space for where I actually end up.

    Laisser un commentaire

    Votre adresse e-mail ne sera pas publiée. Les champs obligatoires sont indiqués avec *