In 1977, I abandoned my career in music for a career in the culinary world. I had been in the kitchen in various capacities for over six years by thent. At that time, there were several chefs in the world that loomed large in my thinking: Agustus Escoffier, Ferdinand Point, Michel Guerard, Les Freres Troisgros, Michel Blanchet, Gastone Lenotre, Henré Soulé and the ambassador of French Cuisine, Chef Paul Bocuse. I became aware of Chef Bocuse when I was sous chef for Chef James Sly at the Studio City restaurant called La Serre. We were cooking what we thought of as modern French cuisine as chef Sly had recently returned from France and had worked with Michel Guerard, one of the proponents of Nouvelle Cuisine. It was at that time I decided to go to France to accelerate my knowledge of French Cuisine and was trying to make a connection in France to secure a position.
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Put on your apron, grab your whisk, fire up the oven and get on your apron. I'll provide the recipes, the rest is up to you. See you in the kitchen.
Chef Michael Hutchings