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 It is proved that meal consumption is one of the essential
activities in life of human beings since we cannot survive if we do not eat.
Nevertheless, we do not always care what we eat. Health food and healthy life style
are widely advocated recently. Though, not all people feel like adhering to the
healthy life style and still are too careless about the food consumption. The
majority of people are satisfied with the principle «we eat to be full» and
they are fine with that.
However, the natives of countries with the advanced attitude
to gastronomy refer to food as to the art and moreover as to the cultural event
but not as to the physiological process to replenish the energy we lost for
life activities.
France is the country that can boast with its perfect cousin,
though there are certain eastern countries that could demonstrate better and
more delicious kitchen. And, yet, it is not surprising that the best chef and restaurateur
is Alain Ducasse, the Frenchman of our days.
Actually, the restaurateur is the founder or the restaurant
holder or the owner to the network of restaurants who is in chare of
development of the entire concept of the establishment, including the menu, the
wine card, the style of servicing customers, the interior design, the pricing
policy, the idea of the restaurant and on the whole this is the person who is
involved in everything, from the plain lamp in the hall to the bunch of green
onion for cooking.
There are cases, though rare in history, when the chef
becomes the restaurateur that is when the chief author of all the culinary
works like Leonardo Da Vinci of gastronomy owns the entity. And Alain Ducasse is
the chef who smoothly becomes the restaurateur.
Alain Ducasse is known to be born on September 13, 1956 to the
plain family of peasants in Castel-Sarrazin, the town in the south-west of
France. Alain did not feel like working in the fields for all his life and as a
sixteen-year-old young man he started as a server at the restaurant of the famous
chef of that time, Michel Guerard. Later on, he changed the place for the more reputed
restaurant, Roger Verge. By the words of Ducasse, he exploited the simplest principle
to grow in his career. He started as a workman in the kitchen when he had to wash
dishes and clean the kitchen after all the procedures. The genius-to-be just
wanted to have the vacancy with less physical load and higher salary.
It appeared that a young man falls to the category of people
who are creative enough and are able to make the plain cooking procedure into
the art. Ducasse improved his capacities and very soon at the age of 33 he was
accredited as the youngest chef in history of restaurant business and the
restaurant he worked for was given 3 stars of the Michelin, Le Guide Rouge.
The Michelin, Le Guide Rouge is the most reputable influential
guide-book with the history of more that a century. The guide-book was designed
for France only and currently it includes the descriptions of the entire Europe
and some other particular cities of the world.
The personnel of the Michelin, Le Guide Rouge make
assessments of «service establishments», like restaurants, hotels and so forth.
The restaurants are rated by the scale of 3 stars by this guide-book.
When a restaurant gets one star by The Michelin, Le Guide
Rouge published annually this establishment is considered to be good in the
category it falls, that is the cuisine is good enough. Two stars means
excellent kitchen and if you find yourself around the place you are welcome to
call at the restaurant and evaluate the culinary art of the chef. In case if
the restaurant has three stars next to the name in the guide-book that tells
you will enjoy the cuisine that the chef of this restaurant makes any time you
are ready to visit.
And now we are aware what Alain Ducasse has achieved for his
restaurant being a young chef. The acknowledgment
was not essential for the young chef and the life itself in all respects and
challenges was more vital for him at that moment. The point is that Alain Ducasse
had a terrible car crush in 80s and he was the only person to survive. The consequences
of the incident were deplorable: Ducasse was found wheelchair-bound. The fear to
the physical pain, helplessness, to scantiness of physical capacities made him
look differently to the life and live using all the challenges and
opportunities.
When Ducasse faced the chance to go to Paris from Monaco he did
it immediately and he got recognized in there, the capital of the most
delicious and elegant cuisine.
Ducasse launches two private restaurants and in the soonest
time he acquires the recognition as the best restaurant owner and three stars
of The Michelin, Le Guide Rouge for each of them.
It has been for the first time in the history of restaurant
business. That revealed the actual capacities of Ducasse as the genius chef and
the restaurateur. That was the crucial point in career of Ducasse and he starts
his travels around the world as the chef.
Spoon, the concept by Ducasse has been proved to be essential
and epochal for the world restaurant business. The concept broke the
traditional ideas about the restaurant menus and offered to the natives of the
modern megalopolises the cosmopolitan menu to all the different tastes. The
concept Spoon does not adhere to any cultural and national borders though it
pays due respect to all traditions and customs of nations.
Currently Ducasse is the owner to over 20 restaurants in
several countries, from the USA to Japan. And Ducasse was the person who
created everything in every single restaurant by himself as the true restaurateur.
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