The diners and students working at L’Rez received a treat when Emmanuel Stroobant visited as part of the training restaurant’s “Celebrity Chef Series”. The famous “Chef in Black” and Owner and Executive Chef of Saint Pierre spent a day with the students from the Diploma in Food & Beverage Business preparing a special three course meal:
Starters
Bisque De Homard
Roasted lobster bisque, lobster ravioli, fennel shavings, apple julienne
OR
Cote Jardin
Arlette patry, poached egg, crudites, caramelised shallot, smoked duck
Mains
Salmon Mi-Cuit
Low temperature salmon fillet, micro ratatouille, black olive dust, olive oil emulsion
OR
Poulet Confit
Chicken leg confit, pumpkin seed, pumpkin puree, edamame, cherry tomato, jus, popped quinoa
Dessert
Tomate-Ananas
Pineapple, vanilla, marshmallow, lemon curs, almond crumble, tomato, raspberry coulis
I observed Emmanuel as he worked in the kitchen with NYP’s students and residents chefs. Emmanuel was darting between work stations in the hectic and fast-paced kitchen. This allowed the students to interact with the award-winning chef. When I asked Emmanuel why he agreed to participate in this program, he said, “After 25 years in the business and having become a father made me want to give something back.”
During the 15 minutes I interviewed him, he struck me as being a very sincere person who is wildly passionate about being a chef. Our students are extremely lucky to be in this course. In addition to working with the visiting celebrity chefs, they also have access to modern equipment, which Emmanuel appreciates.
He said, “You’d be surprised when I interview some new cooks, they don’t know how to use any of this new technology.”
I’ve also met and worked with the resident chefs/lecturers in-charge of this course, and they are exceptional chefs and mentors. Studying in this course is akin to studying music in a prestigious conservatory that constantly conducts masterclasses by visiting musicians.
I’m sure Emmanuel’s perspective and experience left a deep impression upon the students. He urged them to always remember why they decided to become cooks in the first place. “A lot of people don’t survive in this business because they forget why they entered it in the first place. You have to remember why you love it – the long hours, the money, the fame – everything else is secondary.”
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