Facebook Twitter ShareAddThis
Yannick Alleno: 'Young Chefs Must Work Hard'

Yannick Alleno: 'Young Chefs Must Work Hard'

We speak with the jury member for S.Pellegrino Young Chef 2015 Grand Final, Yannick Alleno, as he offers up his advice about working in the kitchen.

By FDL on

Chef Yannick Alleno sits at the forefront of French gastronomy. His Le Pavillon Ledoyen restaurant in Paris received its third Michelin star in the 2015 guide and the chef has spent much of the year presenting an interesting technique he has been working on for many years which involves extracting and blending sauces.

He’s a chef with a wealth of knowledge and experience and a chef who now has restaurants all over the world, including places in Morocco, China and Taiwan.

He’s written a number of interesting books, most recently 'Sauces' which discusses the aforementioned research he has been developing in the kitchen. On top of all this work, Alleno will also be joining seven other top chefs as part of the international jury for S.Pellegrino Young Chef 2015 Grand Final in Milan.

We caught up with chef Alleno before the event to find out about his own career and some of the advice he thinks is important for the young chefs of the future to consider.

Tell us your best piece of advice for young chefs?
Work with passion and work hard. It is a tough job so be motivated, inspired and you will then be able to offer the best.

What’s the best advice anyone has ever given to you?
The advice of my grandmother before dying who told me “Be a good chef”.

What do you think about the idea to pairing young chefs with young designers?
It is a great idea as they can together share ideas, inspirations and in a sense their jobs are really similar : creativity is the guideline.

Why in your opinion is S.Pellegrino Young Chef important?
Transmission is the most important for us, chefs. It is our role to educate and transmit our savoir-faire and knowledge. The San Pellegrino Young chef is a great opportunity to discover new talents and encourage the youngest.

You recently revealed your research on sauces, has there been any new developments with this since Singapore?
I am at the beginning of my research and every day I am working on it. I have founded new extractions since Singapore. It is amazing how my vision and my research have evolved.

Tell us one of your upcoming exciting plans for 2015?
2015 is a great year as I have just received 3 Michelin stars for my work at the Pavillon Ledoyen and I have been elected chef of the year by Gault&Milau. I really try now, every day to offer the best to my clients. The best is yet to come. I also have just opened a STAY in Paris, my urban restaurant inspired by my travels. After Dubai, Taipei and Beijing, here it comes to Paris at the Hôtel Sofitel Le Faubourg. I am so excited. I will participate in the Gelinaz Shuffle in July and the San Pellegrino Young Chef. The rest of the time, I am going to concentrate on my work and on my modern sauces.

If you could be a young chef again, what would you do differently?
To be honest, I would not change anything; I had the chance to be trained by 5 MOF and they taught me the best they could. I have no regret in what I’ve done. I am doing my passion every day and that’s a real chance.

How are young French chefs impacting the French gastronomy?
French gastronomy is in good form. Many young chefs are training with renowned chefs in order to open their own business afterwards. The young generation is motivated and has a more global vision of the cuisine.

Register or login to Leave a Comment.