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I worked for and met Albert Roux for a day!!

post #1 of 7
Thread Starter 
Well all you chefs,cooks and foodies must know who Albert Roux is but for those who don't, he's a famous 2 Michelin starred chef (now 74) who is owner of Le Gavroche in London's Mayfair and is famous along with his brother Michel Roux (who's also got a son called Michel Roux jr) and is a culinary godfather of modern French cuisine.
The first thing that struck me about him was his height:p he's a small man; (not much taller than 5ft) but man!, he's got big heart, big sense of fun (when not throwing pots and pans across the room like he famously used to do) and to me, big influence. The sad thing is when I was plating up something for lunch service and he was talking to the Head Chef and watching me plate up is that when he left, about 5 students in our group all went "Chef! Who was that?" - I felt so embarrased thinking "F*cking ****!! He's only a culinary godfather of modern French cuisine who's taught likes of Marco Pierre White (another big influence on me) and Gordon Ramsay!" (I told the chef you just met the godfather and he said he almost felt as though he should of bowed down:lol:)
After lunch service I got a menu of his (just for that day) signed by him and while he signed I told him "It's an honour to meet you Mr Roux, your a big influence for me" to wish he meerly smiled and I thanked him before he signed the next person's menu.
I felt like I was on such a high (well I was - adrenalin+excitement+caffeine;):thumb:) people.
Such a good day for me I confess (yet embarrasing for when 5+ people didn't know who Albert Roux was)

Okay i'll stop rambling on but I guess the rambling shows how much i'm passionate about food:lol:
"Heaven sends us good meat, but the Devil sends us cooks.” - David Garrick (1717-1779).
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"Heaven sends us good meat, but the Devil sends us cooks.” - David Garrick (1717-1779).
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post #2 of 7
What a thrill for you - such a wonderful chef.

I've eaten at Le Gavroche on a number of occasions and also at Michel Roux's place in Bray, the Waterside Inn. Both brothers (and now MR Jr, too) are absolutely wonderful chefs. I can't believe Albert R is in his mid-70s... :lol:
post #3 of 7
Lucky you too Ishbel. I'd love to eat at le Gavroche. My ultimate venue would be le manoir though. One of these days sigh!! Even better if my funny little food hero Raymond Blanc should show face... Big sigh!!
I seem to remember you saying you've been there too . Did you meet Raymond?

Anyone seen Michel Roux jnr and that pretentious, jumped-up greengrocer Greg Wallace presenting professional masterchef. IMO Michels great. but Greg's sychophantic brown nosing almost makes me want to change channels.
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #4 of 7
Thread Starter 
I agree, I never really can understand what made Greg Wallace a judge on the show, They get rid of John Torode but keep Gregg,:look:
"Heaven sends us good meat, but the Devil sends us cooks.” - David Garrick (1717-1779).
Reply
"Heaven sends us good meat, but the Devil sends us cooks.” - David Garrick (1717-1779).
Reply
post #5 of 7
What on earth is he trying to prove with the the whole 10 seconds it takes to remove a fork or spoon from his gob eh? OK, someone has shown him how to use his palate, But it's so funny. You can sometimes see contestants fighting not to laugh at him. Sorry. If you havnt guessed by now, I cant stand the wee plonker.
I like John Torode. would have been much better to have 2 chefs judging surely.

Whos your food hero Josh? Theres a recent thread on this subject BTW
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Reply
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #6 of 7
Thread Starter 
Aye he is a wee plonker, I've even caught myself doing his 'fork removed slowly out the gob for 10 seconds' mumbo-jumbo and thought, 'Dear god!'.
My food heroes you ask? - Marie-Antone Careme, Escoffier, Roux family, Marco Pierre White, Anthony Bourdain, Keith Floyd (RIP), Rick Stein, Jean-Christophe Novelli, Ainsley Harriot I admire for how he'll jump in with the job and do it. The real food heroes are the chefs who aren't doing it to become famous and are working their balls and butts off Monday-Saturday on low paychecks, high hours... they are the TRUE culinary heroes in my mind!!
"Heaven sends us good meat, but the Devil sends us cooks.” - David Garrick (1717-1779).
Reply
"Heaven sends us good meat, but the Devil sends us cooks.” - David Garrick (1717-1779).
Reply
post #7 of 7
Bughut - yes, I met the great man on a couple of occasions at le Manoir. A wonderful chef and a charming man. Mind you, that Gallic charm is a real advantage to a chef!

Josh
I've been lucky enough to attend cooking courses by JC Novelli and Rick Stein. In fact, when we holiday in Cornwall, I am usually treated to a short course at the Stein cookery school - oh and a meal in the main restaurant, too - as part of the holiday! Keith Floyd was an amazing cook - but as I think I've said here before, I felt his first two series - Floyd on Fish and Floyd on France were the only ones where I felt he was really 'engaged' rather than going through the motions.

Another of my personal favourites is Nick Nairn. His cooking school at Lake of Menteith in Stirlingshire is set in a beautiful area of the country and all herbs etc are grown just outside the school windows so you can see it growing just minutes before you use it for cooking.

I haven't been watching the Masterchef - because I cannot stand that fat toad, Greg Wallace!
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