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Pierre Koffmann's Advice to Young Chefs: "Don't Think About The Money"

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Pierre Koffmann's Advice to Young Chefs: "Don't Think About The Money"
Photo Screen capture via YouTube

In this video from Staff Canteen, celebrated French chef Pierre Koffmann talks about the evolution of cuisine in the past 40 years, dishes advice to young chefs and cooks up a lovely crab and sea bass recipe.

Koffmann, chef patron at The Berkeley in London, says the dining scene in Europe has changed drastically. There was a time when you could get great food anywhere in France but times have changed, he explains, adding that Spain - specifically Basque country - has taken the spotlight. "I think it's the top place to enjoy your food in a small restaurant." 

The legendary chef known for preparing pig trotters goes on to talk about how young chefs can excel in the field. His advice: “Cook what you enjoy to eat, work very hard, don’t think about the money - it will come if you are good. You’ve got to be passionate about it.”

Koffmann has plenty more to say as he prepares a mouthwatering seafood dish. Take a look:

Via Staff Canteen/YouTube

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