2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Alain Ducas is a chef, for whom only one word can be used - perfectionism. He leads a very large team of people and is especially popular for the fact that he has created a restaurant empire.
He is the first chef to have the maximum number of Michelin stars for three of his restaurants in three different cities. The restaurants owned by Ducasse number more than 20 worldwide, and in total its restaurants have 21 Michelin stars.
Born in western France, Ducasse has dreamed of being a chef since he was a child. He learns the intricacies of French cuisine from various chefs - Michel Gerard, Alain Chapelle, Gaston Lenotre. In 1977 he worked as an assistant at the Moulin de Mougins with the legendary Roger Verge. He got his first job as a chef in 1980. In 1984 he received the first two Michelin stars.
Three years later he took over the famous Louis XV restaurant in Monte Carlo. The restaurant serves mostly Mediterranean food. When he started working there, Ducas boldly stated that it took him only four years to get the three Michelin stars.
Ambition and talent turn out to be even faster - this happens after three years and so he becomes the youngest chef in France to be honored with the award.
The food he prepares Alain Ducas, can be described as extremely simple, but nevertheless its restaurants are listed as one of the most expensive in the world.
It would not be an exaggeration to say that he has cultivated the quality of the products - and this is the secret of his success. One of his favorite ingredients is olive oil. Everything he offers must be perfect - it is even claimed that tomatoes are picked especially for his restaurants only in August.
The genius of his dishes is in the products, not in the serving and presentation of the dishes. Like most chefs, he has his own understanding of food or its preparation. For example, when preparing spaghetti, do not boil them - bake them with butter, spices, tomatoes, then add broth and stir constantly.
Ducas really likes the professionalism and approach to food of Ferran Adria and Heston Blumenthal. In 1999, the chef opened his own culinary school called Alain Ducasse Formation. The creator of the project is 15 women with a future - his idea is to integrate the emigrants who have been distanced so far.
In this endeavor, he partnered with the Clinton Foundation. The training lasts a year, after which the women receive a certificate, as well as full-time work in one of the French boss's establishments. Of course, in order to reach the last stage, they must pass an exam.
It's hard to believe that Ducas, a man of opportunity who has traveled the world, one who owns luxury restaurants, can have something to do with these women.
However, he shares that he knows what it is like to be rejected by society. When he was very young, he suffered a plane crash - he flew in a small machine that crashed in the mountains.
Everyone on board dies except him - he goes through 15 surgeries before he looks like a human. Ducas knows that at that time he could not offer anything to society, so society was not interested in him - he was completely desocialized, like these women.
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