European Chefs vs. American Chefs
Posted 16 December 2002 - 07:48 AM
Thank you for taking the time out of your schedule to answer a few questions for us.
Being as you started your culinary career in Europe and then have moved to the United States, you have seen Chefs from both sides of the ocean. Can you discern a difference between the Ameican trained Chef and the European trained Chef, and if so, what would the differences be?
Posted 20 December 2002 - 02:37 PM
In the 80's in France, we were educated totally differently than in the U.S. They believed that by humiliating you...you would learn quicker and be stronger. Here, they have the tendency to teach using positive reinforcement.
I prefer the methods in the U.S. Chef's have less fear and express themselves (sometimes they should fear expressing themselves), but in general, it is better for creativity.