< Previous1213PHILOSOPHY assimilation, and innovation. As a young cook in the imitation phase, everything you are exposed to is new, you are learning and absorbing. You imitate those that you have met, that you admire, and look toward restau- rants you’ve been to or dreamt of dining at as inspiration. In the assimila- tion phase, you are at a point where you’ve become more well versed in your métier, and you have the ability and opportunity to build upon your influences. You aren’t yet at the point of shedding your influences, but you are starting to spread your wings a bit and build upon your influences with your own perspective. Lastly, comes innovation. This is the point at which you are maturing as a chef and integrating your life and work experiences and all that has influenced you to date. What results is the formation of your unique voice as a chef, one that represents a quiet confidence in your own ability and provides knowledge you can rely upon. In describing my own point of view, I feel that I’m in the innovation phase, and I find myself cooking simpler, with less flash, and a confidence in the quality of ingredients. My focus is on allowing the ingredients to shine because that’s what’s most important. Alongside that, I continually press myself and my team ensure that everything we do accurately reflects not only who we are, but also where we are. Maxime Gilbert Ecriture Hong Kong Like many chefs I trained in different restaurants but also like many chefs one restaurant, or more appropriate one chef, marked my career: Yannick Alleno. I have spent quite some time with him over three continents and ten years, so getting out of the habits and the things you learned is not an easy task, but it was for me very important to be myself and create my own iden- tity. This never comes in one shot, it takes years to understand what you like, who you are. It takes a lot from you, a lot from your personal life, and a lot of sacrifice, but having this in mind, I never stopped going on and try- ing, to the point that I opened Ecriture. I was thirty-six years old, and was for the first time of my life ready to go, ready to create a story I wanted to share with my guests but also with my team. They are so important and you need to have something to share if you want them to come with you. Joan Roca El Celler De Can Roca Girona, Spain It has evolved, enriched, but it has not changed its essence, as it is deeply enrooted in our DNA. It’s about an internal and intimate sensation that is the result of many years of work and an accumulated or gained experi- ence, as well as a consequence of a life devoted to the search for balance. It’s complex to explain, it has to do with work, research, commitment to the product, and the original taste. First of all, our creative process is a three-way collaboration, a synthesis of the disciplines of three brothers: Josep is the liquid mind, the world of wine, Jordi is the sweet mind, and me the savory. Each of us provides his vision for a new dish or a new project, in every step we take. Then, we could define our philosophy in sixteen key concepts from which we draw creative roads. Sometimes the starting point is the Product, other times it can be the Landscape, that reminds us of our commitment to the environment; Academic Knowledge, Memories, or a sense of Humor are often inspiring too, or Boldness, Innovation, Perfume and the olfactory sense, Poetry or Magic, the world of Wine or the Colors . . . Considering always a Transversal vision, as an unlimited creative exchange from a humanist con- ception of the culinary creation. It is ultimately the result of different worlds coming together. It’s a fluid dialogue with the common thread of passion, fun, and rigor. Having the possibility to travel around the world with our team has also been a creative and inspirational boost for both them and us—not just for our cooks, but also for our dining room service team. We always return to our place with the excitement of sharing all this creativity and inspiration we find in these trips together, to see how we can implement all we have learned back in our restaurant. David Kinch Manresa Los Gatos, California, United States My cooking philosophy is hard to define. In general, I believe that all chefs go through three stages in developing their point of view: imitation, 1213PHILOSOPHY assimilation, and innovation. As a young cook in the imitation phase, everything you are exposed to is new, you are learning and absorbing. You imitate those that you have met, that you admire, and look toward restau- rants you’ve been to or dreamt of dining at as inspiration. In the assimila- tion phase, you are at a point where you’ve become more well versed in your métier, and you have the ability and opportunity to build upon your influences. You aren’t yet at the point of shedding your influences, but you are starting to spread your wings a bit and build upon your influences with your own perspective. Lastly, comes innovation. This is the point at which you are maturing as a chef and integrating your life and work experiences and all that has influenced you to date. What results is the formation of your unique voice as a chef, one that represents a quiet confidence in your own ability and provides knowledge you can rely upon. In describing my own point of view, I feel that I’m in the innovation phase, and I find myself cooking simpler, with less flash, and a confidence in the quality of ingredients. My focus is on allowing the ingredients to shine because that’s what’s most important. Alongside that, I continually press myself and my team ensure that everything we do accurately reflects not only who we are, but also where we are. Maxime Gilbert Ecriture Hong Kong Like many chefs I trained in different restaurants but also like many chefs one restaurant, or more appropriate one chef, marked my career: Yannick Alleno. I have spent quite some time with him over three continents and ten years, so getting out of the habits and the things you learned is not an easy task, but it was for me very important to be myself and create my own iden- tity. This never comes in one shot, it takes years to understand what you like, who you are. It takes a lot from you, a lot from your personal life, and a lot of sacrifice, but having this in mind, I never stopped going on and try- ing, to the point that I opened Ecriture. I was thirty-six years old, and was for the first time of my life ready to go, ready to create a story I wanted to share with my guests but also with my team. They are so important and you need to have something to share if you want them to come with you. Joan Roca El Celler De Can Roca Girona, Spain It has evolved, enriched, but it has not changed its essence, as it is deeply enrooted in our DNA. It’s about an internal and intimate sensation that is the result of many years of work and an accumulated or gained experi- ence, as well as a consequence of a life devoted to the search for balance. It’s complex to explain, it has to do with work, research, commitment to the product, and the original taste. First of all, our creative process is a three-way collaboration, a synthesis of the disciplines of three brothers: Josep is the liquid mind, the world of wine, Jordi is the sweet mind, and me the savory. Each of us provides his vision for a new dish or a new project, in every step we take. Then, we could define our philosophy in sixteen key concepts from which we draw creative roads. Sometimes the starting point is the Product, other times it can be the Landscape, that reminds us of our commitment to the environment; Academic Knowledge, Memories, or a sense of Humor are often inspiring too, or Boldness, Innovation, Perfume and the olfactory sense, Poetry or Magic, the world of Wine or the Colors . . . Considering always a Transversal vision, as an unlimited creative exchange from a humanist con- ception of the culinary creation. It is ultimately the result of different worlds coming together. It’s a fluid dialogue with the common thread of passion, fun, and rigor. Having the possibility to travel around the world with our team has also been a creative and inspirational boost for both them and us—not just for our cooks, but also for our dining room service team. We always return to our place with the excitement of sharing all this creativity and inspiration we find in these trips together, to see how we can implement all we have learned back in our restaurant. David Kinch Manresa Los Gatos, California, United States My cooking philosophy is hard to define. In general, I believe that all chefs go through three stages in developing their point of view: imitation, 15PHILOSOPHY At this time I was lucky enough that the building where Ecriture opened was a bit delayed in construction, so this allowed me have some time to really go my own way, and just like that Ecriture opened. It was not like anything I did before, and at this stage I was afraid I wouldn’t be able to renew myself, and I think that this is what kept me going. To always push myself to renew. The fear of not being able is a motivation, it is hard most of the time but so rewarding when your guests enjoy it. And of course the most important is the team with me. My chef de cuisine Heloise Fischbach, who is working at Ecriture for three years, and my operation manager Marc- Antoine Compper, who is with us for more than two years, with both of them we built over the years and the challenges a very strong trio. And there is of course my pastry chef Cyrus Yan and my sous chef Tony Ho, both of them have been there since the opening, and they are both key to the success of the restaurant. Season after season and year after year we have been going on and always trying our best to evolve, putting the bar higher, but this without changing who we are. One of the most important things for me is to offer an experience to my guests, give them something different. And I really think that over the years we have succeeded, and lately we have understood what is our DNA. It is never really easy to understand, but we are cooking in a way that could be compared to wine: We have layers of flavors, the first is the most obvious, the easiest one, but digging into the dish the most expert will discover more, up to the most trained palate that will get the whole picture. This is some- thing that came naturally in my cuisine, and always keeping a “fil conduc- teur” of using only French and Japanese produce. My palate has also evolved over the years as I was very lucky to travel a lot and go to a lot of countries. Many dishes are made from a flavor or something that I have in memory, but always something important to keep in mind is to never copy or reproduce from other chefs. So having my own identity is so important because I know that I cannot satisfy everyone. It is like a painting: everybody have a preference. But being fully myself makes my restaurant different, and our guests are coming for this, as is my team, and this is most important. Human capital is the most important capital in the restaurant. Joan Roca, El Celler de Can Roca15PHILOSOPHY At this time I was lucky enough that the building where Ecriture opened was a bit delayed in construction, so this allowed me have some time to really go my own way, and just like that Ecriture opened. It was not like anything I did before, and at this stage I was afraid I wouldn’t be able to renew myself, and I think that this is what kept me going. To always push myself to renew. The fear of not being able is a motivation, it is hard most of the time but so rewarding when your guests enjoy it. And of course the most important is the team with me. My chef de cuisine Heloise Fischbach, who is working at Ecriture for three years, and my operation manager Marc- Antoine Compper, who is with us for more than two years, with both of them we built over the years and the challenges a very strong trio. And there is of course my pastry chef Cyrus Yan and my sous chef Tony Ho, both of them have been there since the opening, and they are both key to the success of the restaurant. Season after season and year after year we have been going on and always trying our best to evolve, putting the bar higher, but this without changing who we are. One of the most important things for me is to offer an experience to my guests, give them something different. And I really think that over the years we have succeeded, and lately we have understood what is our DNA. It is never really easy to understand, but we are cooking in a way that could be compared to wine: We have layers of flavors, the first is the most obvious, the easiest one, but digging into the dish the most expert will discover more, up to the most trained palate that will get the whole picture. This is some- thing that came naturally in my cuisine, and always keeping a “fil conduc- teur” of using only French and Japanese produce. My palate has also evolved over the years as I was very lucky to travel a lot and go to a lot of countries. Many dishes are made from a flavor or something that I have in memory, but always something important to keep in mind is to never copy or reproduce from other chefs. So having my own identity is so important because I know that I cannot satisfy everyone. It is like a painting: everybody have a preference. But being fully myself makes my restaurant different, and our guests are coming for this, as is my team, and this is most important. Human capital is the most important capital in the restaurant. Joan Roca, El Celler de Can Roca351BIOGRAPHIES BIOGRAPHIES Dominique Crenn In 2011, Dominique Crenn opened Atelier Crenn where her self-styled “poetic culinaria” earned its first Michelin Star in 2011, and a second in the following year. As of November 2018, Domnique Crenn beat her own record and became the first female chef in the US to receive three Michelin Stars. Bar Crenn was also awarded one Michelin star the same year. Crenn was awarded World’s Best Female Chef in 2016 by the World’s 50 Best and in 2018 earned James Beard Foundation’s title of Best Chef: West. Skye Gyngell Born in Australia, Skye Gyngell worked at a number of Sydney’s culinary institutions, before moving to Paris to complete her formal training under Anne Willan at La Varenne. After a stint at the Dodin-Bouffant, she moved to London to work at the French House and notably, the Dorchester with Anton Mosimann. As head chef of Petersham Nurseries Cafe, Skye worked with seasonal produce, creating food inspired by what she saw growing around her. Her work at Petersham received comparisons by restaurant critic Terry Durack to the work of Alice Walters, and led to her appointment as the Independent on Sunday’s food writer, a post she held for 5 years. In October 2014, Skye opened her much-anticipated London restaurant, Spring. Located in the New Wing of Somerset House, Spring encompasses Skye’s signature style of cooking led by seasonal ingredients. Alongside Spring, Skye is culinary director for a luxury Hampshire hotel, Heckfield Place, which opened in 2018. She is also the author of multiple award-win- ning cookbooks. David Kinch David Kinch, chef/owner of Manresa, has forged a distinctive culinary path, putting him at the forefront of contemporary California cuisine. Manresa has received three Michelin stars, a Five Star Forbes Travel award, and membership in Relais & Chateaux and Les Grande Tables du Monde. He has been nominated four times for Outstanding Chef by the James Beard Foundation, and his international peers voted him into the Top 10 of the World’s Best Chefs 2019 via Le Chef magazine.351BIOGRAPHIES BIOGRAPHIES Dominique Crenn In 2011, Dominique Crenn opened Atelier Crenn where her self-styled “poetic culinaria” earned its first Michelin Star in 2011, and a second in the following year. As of November 2018, Domnique Crenn beat her own record and became the first female chef in the US to receive three Michelin Stars. Bar Crenn was also awarded one Michelin star the same year. Crenn was awarded World’s Best Female Chef in 2016 by the World’s 50 Best and in 2018 earned James Beard Foundation’s title of Best Chef: West. Skye Gyngell Born in Australia, Skye Gyngell worked at a number of Sydney’s culinary institutions, before moving to Paris to complete her formal training under Anne Willan at La Varenne. After a stint at the Dodin-Bouffant, she moved to London to work at the French House and notably, the Dorchester with Anton Mosimann. As head chef of Petersham Nurseries Cafe, Skye worked with seasonal produce, creating food inspired by what she saw growing around her. Her work at Petersham received comparisons by restaurant critic Terry Durack to the work of Alice Walters, and led to her appointment as the Independent on Sunday’s food writer, a post she held for 5 years. In October 2014, Skye opened her much-anticipated London restaurant, Spring. Located in the New Wing of Somerset House, Spring encompasses Skye’s signature style of cooking led by seasonal ingredients. Alongside Spring, Skye is culinary director for a luxury Hampshire hotel, Heckfield Place, which opened in 2018. She is also the author of multiple award-win- ning cookbooks. David Kinch David Kinch, chef/owner of Manresa, has forged a distinctive culinary path, putting him at the forefront of contemporary California cuisine. Manresa has received three Michelin stars, a Five Star Forbes Travel award, and membership in Relais & Chateaux and Les Grande Tables du Monde. He has been nominated four times for Outstanding Chef by the James Beard Foundation, and his international peers voted him into the Top 10 of the World’s Best Chefs 2019 via Le Chef magazine.Top chefs from around the world offer inspiration, advice, and lessons from both in and out of the kitchen If you want to become a great chef or run a top restaurant, you can learn only from those who have done it: the chefs. In Chefwise, author Shari Bayer has gathered essential advice for aspiring chefs from Michelin Star celebrities, rising professionals, and restaurant owners from all over the world. Filled with inspirational lessons and personal anecdotes, Chefwise will cover topics not normally taught in culinary school but that are part of a chef’s everyday job—from being a creative cook and inspirational leader to a savvy entrepreneur and social media expert. Shari Bayer has over 30 years of experience in “the industry.” From working the floor at Charlie Trotter’s restaurant in Chicago to founding the NYC culinary and hospitality-focused PR agency, Bayer Public Relations, in 2003, and establishing her weekly podcast, All in the Industry on Heritage Radio Network in 2014, Shari has always loved connecting with industry insiders and providing a platform for passionate professionals to share their insights and expertise. Key Selling Points Filled with invaluable advice from more than 100 top chefs on topics never taught in culinary schools - Featured chefs include Massimo Bottura, Jeremy Chan, Tom Colicchio, Nina Compton, Wylie Dufresne, Suzanne Goin, Enrique Olvera, Eric Ripert, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters, among others - Wide appeal to chefs and other professionals already in the industry, food- ies, and anyone who dreams of opening their own restaurant - One of the first books to provide real insight into and look at the mecha- nisms of the culinary industry, especially from such a contemporary per- spective, not just focused on recipes and techniques Trim: 203 × 137 mm / 8 × 5⅜ in Binding: Hardback ISBN: 978 1 83866 623 1 Phaidon Press Limited 2 Cooperage Yard London E15 2QR Phaidon Press Inc. 65 Bleecker Street New York, NY 10012 phaidon.com © 2023 Shari Bayer To move our métier forward, you have to understand yourself, your ability, and the great chefs that came before you. . . . Understanding the past will not only help you in the present but will also allow you to be a mentor and a guiding light for the next generation of chefs. Clarity on your place in the chain will guide you to success in the future and that is ultimately your biggest responsibility— carrying the current moment in our industry. David Kinch, ManresaTop chefs from around the world offer inspiration, advice, and lessons from both in and out of the kitchen If you want to become a great chef or run a top restaurant, you can learn only from those who have done it: the chefs. In Chefwise, author Shari Bayer has gathered essential advice for aspiring chefs from Michelin Star celebrities, rising professionals, and restaurant owners from all over the world. Filled with inspirational lessons and personal anecdotes, Chefwise will cover topics not normally taught in culinary school but that are part of a chef’s everyday job—from being a creative cook and inspirational leader to a savvy entrepreneur and social media expert. Shari Bayer has over 30 years of experience in “the industry.” From working the floor at Charlie Trotter’s restaurant in Chicago to founding the NYC culinary and hospitality-focused PR agency, Bayer Public Relations, in 2003, and establishing her weekly podcast, All in the Industry on Heritage Radio Network in 2014, Shari has always loved connecting with industry insiders and providing a platform for passionate professionals to share their insights and expertise. Key Selling Points Filled with invaluable advice from more than 100 top chefs on topics never taught in culinary schools - Featured chefs include Massimo Bottura, Jeremy Chan, Tom Colicchio, Nina Compton, Wylie Dufresne, Suzanne Goin, Enrique Olvera, Eric Ripert, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters, among others - Wide appeal to chefs and other professionals already in the industry, food- ies, and anyone who dreams of opening their own restaurant - One of the first books to provide real insight into and look at the mecha- nisms of the culinary industry, especially from such a contemporary per- spective, not just focused on recipes and techniques Trim: 203 × 137 mm / 8 × 5⅜ in Binding: Hardback ISBN: 978 1 83866 623 1 Phaidon Press Limited 2 Cooperage Yard London E15 2QR Phaidon Press Inc. 65 Bleecker Street New York, NY 10012 phaidon.com © 2023 Shari Bayer To move our métier forward, you have to understand yourself, your ability, and the great chefs that came before you. . . . Understanding the past will not only help you in the present but will also allow you to be a mentor and a guiding light for the next generation of chefs. Clarity on your place in the chain will guide you to success in the future and that is ultimately your biggest responsibility— carrying the current moment in our industry. David Kinch, ManresaTo become a great chef or run a top restaurant, you need to learn more than how to make a bechamel sauce or fillet a fish, and you can learn only from those who have done it: the chefs. In Chefwise, Shari Bayer, host of the popular podcast All in the Industry, gathers advice and inspiration from top chefs around the world on how they do it all—be creative cooks, savvy business owners, motivational lead- ers, empathic communicators, and experts on social media. Contributions from the participating chefs—including Michelin-star veterans, up-and-coming professionals, and casual restaurant owners—cover everything aspiring chefs need to know that’s not taught in culinary school but are an essential part of a chef’s everyday life.Next >