The place we go right this moment: Quick meals restaurant “Wicht” in Jeddah

MANAMA: It is exhausting to consider that somebody will be equally gifted as a chef and as an artist. However the well-known French chef Yann Bernard Lejard proves that it’s attainable.

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 art work. 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 lots of luxurious lodges. He was additionally a finalist on the prestigious Swiss Taittinger Culinary Grand Prix in 2003.

“I began from the worst restaurant you may think about within the south of France, the place they put the fish instantly 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 grew to become pissed off that he needed to put apart his love of artwork for the sake of his cooking profession.

“I wasn’t completely happy,” he says. “Although I like meals — it is my ardour to know the components, 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 on the lookout for 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 govt chef of the award-winning restaurant Glow, the place he grew to become 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 the whole lot I had realized.”

He continues: “I used to be guided by a method of working, so I made a decision to take away the whole lot. It was an extended course of, however I began to seek out pleasure in working. I discovered a goal. 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 on the lookout for. 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 suggestions and discusses the significance of resilience.

Q: Once 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 crucial professionals. In lots of eating places, I might 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 have to have very sturdy {and professional} folks 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 quit.

Q: What’s the secret to a profitable restaurant?

A: An important factor is that you need to contact the emotion. You want your friends 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 rapidly?

A: I’ve a really strict weight loss program. I am virtually a vegetarian. So I might 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 method 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 consequence. 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 folks round you. I attempt my greatest to not play with the feelings of the folks round me. Although I do it generally, I see that I made a mistake. I wish to have a peaceable working ambiance the place everybody has respect for one another.

Q: Once you exit to eat, do you end up criticizing the meals?

A: Completely not. I am actually cool once I’m not working. (Clearly), I do not need to be upset. However I do not like to guage.

Q: What’s the buyer request or conduct 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 need to be extraordinarily constant. Once you cook dinner with ardour, you set part of your self into it. A mistake can occur and it might probably harm my emotions and feelings. Now, I am shifting ahead.