MANAMA: It is arduous to consider that somebody will be equally proficient as a chef and as an artist. However the well-known French chef Yann Bernard Lejard proves that it’s potential.
Lejard, Director of Culinary, Meals and Beverage at The Ritz-Carlton Bahrain not solely creates eye-catching shows for his meals, however decorates his plates with edible paintings. Sure, edible work.
Lejard’s summary artwork is usually in comparison with that of Pablo Picasso and Jackson Pollock, amongst others. His cooking profession first began in his native nation, has taken him to over 20 nations to date, together with Singapore, China, Mexico, Netherlands, India, USA, Eire and Spain. He has labored in Michelin-starred eating places and plenty of luxurious lodges. He was additionally a finalist on the prestigious Swiss Taittinger Culinary Grand Prix in 2003.
“We began from the worst restaurant you possibly can think about within the south of France, the place they put the fish immediately within the fryer for vacationers, and went to one of the best eating places in Europe,” he tells Arab Information.
Nonetheless, regardless of his success as a chef, Lejard turned annoyed that he needed to put apart his love of artwork for the sake of his cooking profession.
“I wasn’t comfortable,” he says. “Though I like meals—it is my ardour to know the substances, the sauce, the authenticity—I spotted that for me, cooking wasn’t sufficient. My life was not that. My life was extra. I used to be in search of a solution, as a result of it was very boring.”
This boredom was alleviated by his transfer to the Center East. His first cease was Saudi Arabia as government chef of the award-winning restaurant Glow, the place he turned the primary chef within the Kingdom to be ranked by British publication FOUR Journal.
“After I first arrived in Saudi Arabia, I modified my mind-set,” he says. “I discovered a type of peace within the Center East. I felt I needed to attempt to erase all the pieces I had discovered.”
He continues: “I used to be guided by a means of working, so I made a decision to take away all the pieces. It was a protracted course of, however I began to seek out pleasure in working. I discovered a objective. The Center East opened me as much as totally different cultures.”
He moved to Bahrain in 2014. “I discovered the place I used to be actually in search of. Ritz-Carlton is a model I actually affiliate with. I really feel very dedicated and really loyal,” he explains.
Right here, Lejard affords some culinary ideas and discusses the significance of resilience.
Q: If you began out, what was the commonest mistake you made?
A: I do not hear. And I used to be in some actually good locations the place I ought to have listened, as a result of I used to be in entrance of some essential professionals. In lots of eating places, I’d work one, two or three days after which transfer to a different one, as a result of I wasn’t pleased with the way in which they labored. However, it was in my head. It took me so a few years to seek out my idea of cooking. I must have very sturdy {and professional} individuals round me to have the ability to work. I am all the time pondering of various methods to do issues. I need to do what others do not.
Q: What’s your greatest recommendation for novice cooks?
A: Be resilient. By no means surrender.
Q: What’s the secret to a profitable restaurant?
A: An important factor is that you must contact the emotion. You want your visitors to really feel good — to really feel comfy. They should really feel real care.
Q: What’s your favourite dish if you’ll want to cook dinner one thing shortly?
A: I’ve a really strict eating regimen. I am virtually a vegetarian. So I’d say tomatoes with olive oil, soy sauce and coriander.
Q: What’s the most troublesome dish so that you can get proper?
A: Simplicity is troublesome. In each dish there’s a trick. In each dish there’s a particular means of constructing it and there may be love and feelings that you simply put into it. Everybody could have the identical recipe, however not everybody can have the identical finish end result. I can not make ratatouille like my grandmother. It is the meals that warms your coronary heart and reminds you of your childhood.
Q: As a boss, are you a disciplinarian? Or are you fairly laid again?
A: I understood, after a few years, that you’re nothing alone. You want individuals round you. I strive my greatest to not play with the feelings of the individuals round me. Though I do it typically, I see that I made a mistake. I wish to have a peaceable working environment the place everybody has respect for one another.
Q: If you exit to eat, do you end up criticizing the meals?
A: Completely not. I am actually cool after I’m not working. (Clearly), I do not need to be disillusioned. However I do not like to guage.
Q: What’s the buyer request or habits that frustrates you probably the most?
It is all about feelings. One thing I do not like is that if somebody hurts my emotions. I am very delicate, however I am engaged on it. Earlier than, I actually cared about suggestions about high quality and errors. In cooking you must be extraordinarily constant. If you cook dinner with ardour, you set part of your self into it. A mistake can occur and it could actually damage my emotions and feelings. Now, I am transferring ahead.
