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Georges Blanc  

post #1 of 3
Thread Starter 
Jim,

If I remember correctly you the first American to work at Georges Blanc in Vonnas France. Can you share a little what that experience was like? As someone who has worked in France (Bourg En Bress, just down the street from Vonnas) I was wondering how you were able to set up the job at Georges Blanc. What were the hours and the experience overall like?

What suggestions do you have for young chefs (or older) who would like to go over to France or in Europe to work.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #2 of 3

Georges Blanc

I set up my "stage" at Georges Blanc (then Mere Blanc) when very few people were doing it. I had already worked at Vivarois which I think must have helped. I just wrote them a letter (in French, of course) asking if they could use me and that I was willing to work without compensation. (They did slide me a little under the table.) It was a rich experience but a very lonely one as I was older and all the other kitchen workers just wanted to talk about cars (not even sex). But they were very kind about showing me everything. I've heard since that they've started charging.
post #3 of 3
Thread Starter 
You know when I was in Bourg en Bresse one of the waiters of the restaurant I worked also worked at Georges Blanc. He took me one day for a tour which was a lot of fun. I was surprised to learn that they charge almost $1,000 usd for a one week stage. This was over ten years ago and I don't know if it really was true but I would not be surprised.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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