2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Paul Bocuse is a French chef, born on February 11, 1926, known for the high quality of his restaurants and his innovative culinary methods. Of course, his origin is not accidental. The great chef comes from a gastronomic family dedicated to the restaurant business since 1767. Undoubtedly, however, Paul Bocuse is the most famous and successful chef among his ancestors.
Winner of high awards, the most significant of which is the Order of the Legion of Honor by the French President, the master opened his first restaurant in 1965. Since its opening, it has housed world-famous celebrities who love fine cuisine, although reservation lists have been made for years.
The first master chef is an ambassador of French cuisine around the world. In fact, Paul Bocuse is seen as a national treasure in France, and for good reason.
But his name is not only associated with luxury restaurants and delicious food. The legendary chef has opened as many as 12 cooking universities in South Africa, the United States, Japan, Brazil, China, Colombia and other countries.
After a preliminary admission, each institute selects the best chefs to undergo intensive training for 4 months. They study disciplines such as French national cuisine, pasta technique, wine selection and French cheeses.
Himself Paul Bocuse teaches the most distinguished future chefs. His culinary philosophy is quite elementary at first glance. He is trying to introduce his students to the so-called a new kitchen that preaches less cooking time and less complex sauces and sumptuous side dishes. Bocuse has repeatedly said that many of his colleagues often toast or fry fish and meat, which does not preserve the good taste of the products.
And when it comes to the products themselves, which are part of every dish, Bocuse is adamant that they must be perfect. According to him, any dish can become tasty and exquisite if prepared with fresh and fresh ingredients. Therefore, he never prepares the menu for a restaurant without personally choosing the best that is available on the market.
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