Back in the late 70s, the Robert Mondavi Winery hosted some of the most notable chefs from France. The chefs prepared dinners, seminars and cooking classes as part of the program. Chefs such as Michel Guerard, Jean and Pierre Troigros, Alain Chapel, Paul Bocuse, and Gaston LeNotre were guest presenters. Mondavi's plan was to showcase California wines with the greatest French chefs with the aim of promoting those California wines.
At that time, I was working at a restaurant called La Serre, first as the sous chef to my friend James Sly and later as the chef de cuisine, my first such position. Oddly, it was also chef James first executive chef position as well. I had recently realized that doing a stint in France was a good career move and I was actively looking for a connection over there.
To that end, I went to one of the programs at the Great Chefs of France series with the expressed goal of getting a position with the Troisgros. Jean Troisgros was the guest chef in October of 1977. I naively thought that it would be a simple matter of asking the chef for a position. I recall a couple of points about the class. Chef Jean was gracious and a bon vivant. I was impressed that he had brought his own demi-glace from France. It was frozen and vacuum packed. The menu featured some of the Troisgros classics, Salmon Escallope with Sorrel and a Veal escalope with Mustard. I was asked to help butcher the veal loin and Chef Jean thereafter called me "Le Professionnel." My request for a position with the chef was not productive. As a matter of fate, in 1981, I did a stage at the Restaurant Troisgros courtesy of chef Albert Roux. I was poignant that I occasionally had the opportunity to sit down with them at the chef's table in the kitchen and enjoy a meal.
The certificate above was issued to all participants. I was signed by Gail Green, a food journalist, Michael James, the organizer and of course chef Jean Troisgros.
Chef Michael Hutchings
