How I Learn from the Best Cooking in France

End-of-Week Chef Meeting

Midway through my trip in France is here. It’s hard to put into words all that I’ve learned, witnessed, tasted and smelled. I have a very inquisitive personality and want to know about everything. Anything I don’t know or am unsure of, I ask about. As you can imagine I spend my days asking about everything… from how long does that stock cook, to what makes this sauce spicy, to why do you tie the duck that way, to how do you prevent butter from burning, to techniques for making a prune syrup for dessert.

A short synopsis of what I do to learn:

1. As I work, I continually watch what everyone is doing. Check out how they use their knives, how long they keep the lobster in the water, at what temperature they steam bake the fish etc.
2. Between jobs I go around and look at what different cooks are doing and ask them about it. Many times I ask them about things I previously watched them do.
3. Upon arrival to each station I smell everything. I smell the raw ingredients, cooked ingredients, sauces, stocks, what have you. Often I’ll smell something four or five times. Many times I’ll come back later and smell it again, and the next day, and the next day.
4. I ask, where does this come from? When was it caught? How long will it last? You name it, I’ve asked it.
5. Taste, taste, taste. No matter what it is they’re working on, with the exception of some raw proteins, I taste it. They strongly encourage me to taste everything. The first day at the restaurant Michel definitively told me I must taste everything because that is the only way to learn. What a splendid concept! Taste some of the best cuisine in the world, all day, everyday…mount up baby:)
6. If I missed something they’re doing or want to know more, I ask to make it with them the next time they do it. They love teaching me.

The responses I get from everyone in the kitchen are so welcoming and happy. The guys love my passion for cooking and my desire to learn what they do. Roanne has been a heaven for me. I’m so thankful Michel Troisgros and his cooks have taken me under their wings. This has truly been a remarkable learning experience.