Superb. Reminded me of a two month stage I did in a three Michelin star in London. Unpaid, brutal at times and so so tiring but still priceless. Thank you so much and stay strong.
At the time, mid nineties, Marco Pierre White, Pierre Koffman and Nico had three stars in London. I think Le Gavroche had dropped to two stars.
I wrote to the head chef Paul Rhodes and had a one day trial and arranged to go back for the two months that college was closed.
Though unpaid I was still subject to a lot of scrutiny but never suffered some of the pressure that the other poor commis chefs endured. It could be a very cruel environment but for the regular guys the love of cooking for Nico burned really strongly.
Despite the pressure and tiredness I regularly reminded myself that I was a really tiny part of an 18 strong brigade that was creating some quite astonishing food.
Nico published two books which are still available, strongly rooted in French cuisine they are well worth seeking out.
What an experience to have had, right in the middle of it all and at a time when I imagine everything was very different from today. I will check out those books you suggest by Nico - thanks for the recommendation.
Superb. Reminded me of a two month stage I did in a three Michelin star in London. Unpaid, brutal at times and so so tiring but still priceless. Thank you so much and stay strong.
Thanks Alan, I will try to! I would love one day to see the insides of a three star. Which one did you go to?
Hi.
Nico at Ninety Park Lane by Nico Ladenis.
At the time, mid nineties, Marco Pierre White, Pierre Koffman and Nico had three stars in London. I think Le Gavroche had dropped to two stars.
I wrote to the head chef Paul Rhodes and had a one day trial and arranged to go back for the two months that college was closed.
Though unpaid I was still subject to a lot of scrutiny but never suffered some of the pressure that the other poor commis chefs endured. It could be a very cruel environment but for the regular guys the love of cooking for Nico burned really strongly.
Despite the pressure and tiredness I regularly reminded myself that I was a really tiny part of an 18 strong brigade that was creating some quite astonishing food.
Nico published two books which are still available, strongly rooted in French cuisine they are well worth seeking out.
What an experience to have had, right in the middle of it all and at a time when I imagine everything was very different from today. I will check out those books you suggest by Nico - thanks for the recommendation.