Restaurant Insider Store Restaurant Insider Store

Metro AW33C Super Erecta Wall Mounts, 18 in Shelf Width

Metro C515-PFC-4 C5 1/2-Height Heated Proofing Cabinet, Clear Door, Fixed Wire Slides

Metro 1424NC Super Erecta Wire Shelf, 14 x 24

Metro 63UP Super Erecta Post, 62 H, Chrome-Plated, for use with Stem Casters

Metro 9990P4 Super Erecta Label Holder, 43 in x 1-1/4 in, Gray, Snap-On, No Labels

Metro 1848PES Polymer Shelving, 18 x 48 in, Blue

Metro 5A577C Super Adjustable Super Erecta Shelving Unit, 4 x 72 x 74-in H

Metro BCUB2 Utility Bin, Fits BC20302D Cart, Includes Holder, Black

Metro 9992DB Super Erecta Rubber Donut Bumper, 3-1/2 in Diam, 3/4 in H

Metro C517-PFC-U C5 1 Series Proofing Cabinet, 3/4 Height, Universal Wire Slides

New York chefs & Restaurateurs welcome Joel Robuchon

It’s not very often that a chef with a career as extraordinary as Joel Robuchon opens a restaurant in New York. Named “Chef of the Century” by the Gault-Millau guide in 1999 (along with Frédy Girardet and Paul Bocuse), Robuchon is only a few years into his second culinary life, a second act that has him opening restaurants around the world with shocking speed and precision. Although the intention of this article was to “sit in” on a professional dialogue between Mr. Robuchon and some of the finest chefs in New York, all of whom went out of their way to welcome him into their community, let me begin by first introducing the man who is arguably the finest chef ever to open a restaurant in our gleaming, food-renowned city.

The son of a mason, Robuchon was born in 1945 in Poitiers, France. Seemingly predestined to become a priest, he spent three of his teenage years in a local seminary. Young Joel had to leave the seminary at the age of 15 in order to help his family through financial difficulties, and began working at his first restaurant in the Relais of Poitiers Hotel. He remained there for three years before joining the “Compagnon du Tour de France.” While this may sound like a bicycle race, it is actually a traveling apprenticeship, steeped in France’s history and dating back to the Middle Ages. It allows young apprentices to move around the French countryside for three to five years while working for a variety of master chefs. This was arguably one of the most important early experiences in Robuchon’s career, providing him with a vast variety of techniques and experience with regional ingredients all across France.

Over the next ten years, Robuchon worked for a wide range of restaurants throughout France, including Hotel Concorde la Fayette, and Les Celebrites at the Hotel Nikko in Paris. However, none of his experiences during this time period were more important to his development than his relationship with Jean Delaveyne. Delaveyne became well-known not only as Robuchon’s most influential mentor, but also as someone who deserves much credit for developing a creative spin on Escoffier’s ideas that would become known as “Nouvelle Cuisine.” Delaveyne also taught Robuchon that cooking was “more than technique - it was also reflection.”

[read more]


New Restaurant: 7Square


7th Annual Dacor Taste of Tennis


Safe-Harbor for Employers Who Receive Social Security Mismatch Letters


This website designed by Business Edge. Click here for Restaurant Website design information