Alain Ducasse – ifood
Chef Alain Ducasse makes a very sad confession about what he is experiencing. Nobody could have imagined it.
The name itself is reminiscent of haute cuisine, Alain Ducassand the chef who introduced him to us Master chef among his guests. A 360 degree chef who loves his work and pays great attention to detail.
The search for raw materials, seasonality and the fusion of modernity and tradition have earned him 3 Michelin stars.
A highly desired career. “When I was 12, I decided (…) all my friends wanted to be pilots or engineers,” he will say The pressure. Even if his parents don’t agree, they want him to become a farmer like them.
And instead, today he manages more than twenty restaurants around the world. Including three that were awarded three Michelin stars in Monaco, Paris and London. A record that the chef proudly holds. But tragedy touched his life.
Alain Ducasse: the confession
When Alain Ducasse tells us how his life has been so far, we understand a lot of things. We understand when he says it courier: “I am not tied to the past. I regret nothing. Never. Even for what I couldn’t do. The only thing is that days don’t last 48 hours. I’d rather not sleep than miss out on seeing an exhibition, trying a new dish and talking to someone. I decided on it a long time ago Don’t be tired anymore.
Can we imagine what it’s like to be the sole survivor of a plane crash? Difficult, but the chef experienced this drama. It took about 15 surgeries and took a long time to get back on track. And even though he no longer cooks today, but runs a veritable empire of around thirty restaurants and around 1,400 employees, he remains one of the greatest chefs in the world. Who has received a total of 20 Michelin stars over the course of his career.
Alain Ducasse – ifood (Instagram photo)
The crisis
TO Discover France He says: “I see myself as a mediator between nature and those who eat. Nature provides the essential raw material and the chef enhances the original taste of the products.” But Alain Ducasse it also faces a major challenge.
He admits it Gourmet Reporter: “We, the inhabitants of the Earth, face a great challenge: how to feed ourselves without depleting the planet’s natural resources.” It requires a new approach to agriculture, a more sustainable way of fishing and a more responsible use of Water. It also requires us to change our eating habits, with more plant-based options and less meat. Chefs have a role to play.