There is a new chef in town. For two weeks.
Chef [insert name] is new to the Le Cordon Bleu family. French. With work experience in New York, San Francisco, Asia, the UK, and naturally, France.
He has been hired to run Le Cordon Bleu’s Seoul-campus restaurant. His two weeks in our Paris school has been to get a sense of the LCB teaching style.
I think he disagrees completely. A progressive chef, he lacked the enthusiasm for classical dishes. His modern palate, forced him to change recipes. From. Top. To bottom.
Speaking English and French (and probably some Chinese). He talked non-stop throughout practical #27. In every practical I have had him he has talked non-stop.
Most students don’t like him. He can be a bit gruff. Too straight-forward. And condescending. I am still not sure if these are his intended characteristics.
I like him. This is common for me. The teacher that everyone loves – I can’t stand. The hated professor of the group – my favorite.
Personality aside. And bad chat timing. He gives us information. Philosophical information. Like how fish stock is poetry and needs to gently come together. Releasing the essence of fish.
The best tidbit of information that I have picked up from Chef is, taste is like a triangle. An equilateral triangle. Meaning. There is a base – a wide base. From which you slowly build. Up each leg with two – complementary, not dueling – flavors. Until you reach the zenith and the last – encompassing – flavor develops.
This actually made a lot of sense to me. Helping me better structure flavors, dishes, and tastes.
Chef will be gone after this week. So I will soak in what I can.
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