Le Taittinger [prix international de la cuisine d’auteur]

Le Taittinger [prix international de la cuisine d’auteur]


The Taittinger was for me a competition …
It was huge! It was huge because it was international
And because it was the first contest I won
After all these failures, win one it was the first primer
for other successes And it still exists the fact that
You go up to your room, You write your recipe
and you pass it under the door This image that I had,
with a bit of pokers at the time … The heart of why we do competitions
It’s getting into trouble, to question
Get out of your everyday life It can be easy sometimes to do the
things by habit in a restaurant Where we will produce the same card
every day of the week There, we will do things
who are out of context If we look at a contest
It’s a beautiful school of life, a beautiful cooking school too
It was a good way to improve my technique
To learn to work in front of a jury There is a small act of courage
you have to go anyway Do not be afraid to be criticized It also helped to be more serene,
to be much safer And it also resoude
I often find colleagues who participated in contests with me
It feels like we’ve all been to battle
Even if it’s individual, there is something that stays very team
It’s pretty impressive When we see that,
Where are these people, Marcon, Robuchon, Bostoen
who are MOF It’s the cream of the crop of chefs
We want to have his name in the list There is a need too, visceral
Because I’ve had a lot of defeats To go to those
who do not succeed To tell them: you need one or more winners
But you, even participating It’s a great challenge
You will see that you have much progress
That it brought you something There are always disappointments, but it’s
the That we professionals need
to be there to accompany them I think it is
really a family price It’s not the price of a brand
They want that in the tradition we serve Still on large dishes,
large pieces After the first minute,
you are in In a kitchen work
And there, we must put ourselves in the state of competitor
But especially in the state of a cook who wants to do good
That’s what I always say Cooking
Do not think too much about time Cooking
Cook properly, season, please This concept of pleasure, even in a contest, she can be there

Leave a Reply

Your email address will not be published. Required fields are marked *