Cuisine Coaching Professor, Consultant, Author and Chef
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Christian Rérat
.
Chef, Consultant and Cuisine Coaching, Author and Professor, Gérard Boscher, a native of Brittany, on the north west coast, and this is as far west as you can go in France, where the coastline is rugged and yet, filled with gentle harbours. This is the remarkable home to sea scallops, mussels, clams, oysters, and the pride of Brittany, lobsters that go into the renowned local specialty homard á L´Armoricaine, a tomato based stew, created with the catch of the day.
Chef Gérard, attended The Culinary Institute Saint Meen Le Grand I´lle et Vilaine, near Rennes, Brittany and comes from culinary bloodlines, wherein his uncle was a Pastry Chef and one of his Grandmothers, a classic Cook. He stated, becoming a Chef has always been in his genes. He further mentioned that he has always wanted to enchant and cook for connoisseurs of exquisite epicurism and wine.
Chef Boscher has also told us, that he had always dreamt of all the great Chefs, who were documenting and authoring the culinary history of France including, Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maxim and the Troisgros Brothers.
Chef Gérard has also discussed his imaginative recipes, wherein he enjoys employing seasonal vegetables and tries to build his recipes around them. Furthermore, he is an avid researcher of modern state of the art culinary technology.
He seeks to sketch and render images and formats to show the expression of movement and freedom in his art of plating techniques and moreover, he has a highly developed sense of developing storylines for his dishes too.
Todate, Chef Gérard has been building modules for his culinary designs which are passionately motivated by contemporary art, music and painting.
Chef Gérard has also authored many numerous photographs, articles and published books, his latest, Saveur Design.
.
Face to face... Interview with Gérard Boscher
.
Margaux
Tell us about your background. Who or what stimuli motivated you to become a Chef ?
Gérard
My uncle was a Pastry Chef and one of my Grandmothers, was a traditional classic cook. I have always been attracted to the culinary arts.
Margaux
Where did you study the culinary arts ?
Gérard
I studied at the Institute of Culinary Arts & Hospitality inn St. Meen Le Grand I´lle et Vilaine near Rennes in Brittany, France.
Margaux
Do you have mentors or professors that have assisted you ?
Gérard
I do not really have one mentor, however, early in my culinary career, I worked with Mr. Rostang at the Bonne Auberge in Antibes and at Moulin de Mougins with Mr. Verge.
I had followed and even dreamt of all these great Chefs who were documenting and authoring the history of French epicurism at that time, which included: Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maximin, and the Troisgros Brothers.
Margaux
What is your view on state of the art culinary appliances and tools ?
Gérard
I like to work with today´s equipment and new technologies for my recipes. They enhance and provide another dimension.
Margaux
What are some of the aesthetics that you bring to the presentation of your dishes ?
Gérard
Firstly, I re-engineer and alternate recipes that were created by me and renovate them. I take the time, to create a sketch or rendering, of the research associations and the products I will be using. Furthermore, I develop a story or theme. The technical end, assists in developing the story flow, and then, I imagine its formation and instinctively add the dressage, garnish and visual aspect. This is my viewpoint and the true richness of this art form, can vary and the visual pleasures are infinite.
Margaux
Which products do you deploy seasonally ?
Gérard
I particularly enjoy the employing of seasonal vegetables and try to build my recipes around them each season.
Margaux
When working on a dish, or new dish, what is the creative process in terms of presentation ?
Gérard
The starting point of my creations, highlight and I prepare combinations, according to their specific instructions and methods. Then, the next step is the dressing and formation of the visual aspects or plating, and this comes very naturally to me, and “As a painter, I grant the freedom of the movement, dimension and composition with shapes, colors and textures.”
Margaux
What do you think about the popularity of T.V. emissions and the public adoration for the Chefs and their style of cooking and especially the artistic aspect that is emphasized ?
Gérard
It is positive as it permits the Chefs to introduce their professional work and businesses to the general public. However, one must remember, it is T.V., entertainment and highly fashionable.
Margaux
Among the Chefs of today, which ones do you find creating the best dressed plates ?
Gérard
Ferràn Adrià, due to the fact that he was a leader in revolutionizing the concept of dining and the visualization of the well dressed plate.
Margaux
Who do you consider to be one of the best in the dressage of porcelain presentations ?
Gérard
With the expression of “we eat with our eyes“, Chef Jean-François for his approach to the business as a whole art room.
Margaux
Tell us, about your photography, and do you regularly take photographs of your presentations, and if so, who takes your photographs ? You or a Professional or a Friend ?
Gérard
Yes, I do take alot of my photographs and when I have the opportunities, I work with Professional Photographers for example, Photographers for the Press or collaborations with Food Critic Liberation. Furthermore, Magazines, Advertising, and or for the authorship of my Cookbooks, Flavor Design Editions Telegram Bigorno and New Food Bretonne Editions Telegram.
Margaux
I understand that you have recently published a cookbook. Can you tell us the title ?
Gérard
Saveur Designs and it contains 40 of my latest recipes.
Margaux
Sounds fascinating. I shall have to get a copy. To move on, tell us about training. Is there some advice on the topic, you would like to share with our readers at Visions Gourmandes ?
Gérard
There is an on site training website that provides individualized training that I highly recommend: http://cuisinecoaching.fr
Margaux
Thank you very much. I shall definitely take a look at it. Now, tell us, what is your viewpoint of Visionsgourmandes.com ? How often have you viewed our website and do you visit it regularly ?
Gérard
Firstly, Visions Gourmandes Website is an amazingly beautiful website and I have followed the Visions Gourmandes Facebook Page. So, I have been very pleased that The Founder of Visions Gourmandes, Mr. Philippe Germain had ventured to author in this project.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Gérard Boscher had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Cuisine Coaching Professor, Consultant, Author and Chef
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Christian Rérat
.
Chef, Consultant and Cuisine Coaching, Author and Professor, Gérard Boscher, a native of Brittany, on the north west coast, and this is as far west as you can go in France, where the coastline is rugged and yet, filled with gentle harbours. This is the remarkable home to sea scallops, mussels, clams, oysters, and the pride of Brittany, lobsters that go into the renowned local specialty homard á L´Armoricaine, a tomato based stew, created with the catch of the day.
Chef Gérard, attended The Culinary Institute Saint Meen Le Grand I´lle et Vilaine, near Rennes, Brittany and comes from culinary bloodlines, wherein his uncle was a Pastry Chef and one of his Grandmothers, a classic Cook. He stated, becoming a Chef has always been in his genes. He further mentioned that he has always wanted to enchant and cook for connoisseurs of exquisite epicurism and wine.
Chef Boscher has also told us, that he had always dreamt of all the great Chefs, who were documenting and authoring the culinary history of France including, Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maxim and the Troisgros Brothers.
Chef Gérard has also discussed his imaginative recipes, wherein he enjoys employing seasonal vegetables and tries to build his recipes around them. Furthermore, he is an avid researcher of modern state of the art culinary technology.
He seeks to sketch and render images and formats to show the expression of movement and freedom in his art of plating techniques and moreover, he has a highly developed sense of developing storylines for his dishes too.
Todate, Chef Gérard has been building modules for his culinary designs which are passionately motivated by contemporary art, music and painting.
Chef Gérard has also authored many numerous photographs, articles and published books, his latest, Saveur Design.
.
Face to face... Interview with Gérard Boscher
.
Margaux
Tell us about your background. Who or what stimuli motivated you to become a Chef ?
Gérard
My uncle was a Pastry Chef and one of my Grandmothers, was a traditional classic cook. I have always been attracted to the culinary arts.
Margaux
Where did you study the culinary arts ?
Gérard
I studied at the Institute of Culinary Arts & Hospitality inn St. Meen Le Grand I´lle et Vilaine near Rennes in Brittany, France.
Margaux
Do you have mentors or professors that have assisted you ?
Gérard
I do not really have one mentor, however, early in my culinary career, I worked with Mr. Rostang at the Bonne Auberge in Antibes and at Moulin de Mougins with Mr. Verge.
I had followed and even dreamt of all these great Chefs who were documenting and authoring the history of French epicurism at that time, which included: Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maximin, and the Troisgros Brothers.
Margaux
What is your view on state of the art culinary appliances and tools ?
Gérard
I like to work with today´s equipment and new technologies for my recipes. They enhance and provide another dimension.
Margaux
What are some of the aesthetics that you bring to the presentation of your dishes ?
Gérard
Firstly, I re-engineer and alternate recipes that were created by me and renovate them. I take the time, to create a sketch or rendering, of the research associations and the products I will be using. Furthermore, I develop a story or theme. The technical end, assists in developing the story flow, and then, I imagine its formation and instinctively add the dressage, garnish and visual aspect. This is my viewpoint and the true richness of this art form, can vary and the visual pleasures are infinite.
Margaux
Which products do you deploy seasonally ?
Gérard
I particularly enjoy the employing of seasonal vegetables and try to build my recipes around them each season.
Margaux
When working on a dish, or new dish, what is the creative process in terms of presentation ?
Gérard
The starting point of my creations, highlight and I prepare combinations, according to their specific instructions and methods. Then, the next step is the dressing and formation of the visual aspects or plating, and this comes very naturally to me, and “As a painter, I grant the freedom of the movement, dimension and composition with shapes, colors and textures.”
Margaux
What do you think about the popularity of T.V. emissions and the public adoration for the Chefs and their style of cooking and especially the artistic aspect that is emphasized ?
Gérard
It is positive as it permits the Chefs to introduce their professional work and businesses to the general public. However, one must remember, it is T.V., entertainment and highly fashionable.
Margaux
Among the Chefs of today, which ones do you find creating the best dressed plates ?
Gérard
Ferràn Adrià, due to the fact that he was a leader in revolutionizing the concept of dining and the visualization of the well dressed plate.
Margaux
Who do you consider to be one of the best in the dressage of porcelain presentations ?
Gérard
With the expression of “we eat with our eyes“, Chef Jean-François for his approach to the business as a whole art room.
Margaux
Tell us, about your photography, and do you regularly take photographs of your presentations, and if so, who takes your photographs ? You or a Professional or a Friend ?
Gérard
Yes, I do take alot of my photographs and when I have the opportunities, I work with Professional Photographers for example, Photographers for the Press or collaborations with Food Critic Liberation. Furthermore, Magazines, Advertising, and or for the authorship of my Cookbooks, Flavor Design Editions Telegram Bigorno and New Food Bretonne Editions Telegram.
Margaux
I understand that you have recently published a cookbook. Can you tell us the title ?
Gérard
Saveur Designs and it contains 40 of my latest recipes.
Margaux
Sounds fascinating. I shall have to get a copy. To move on, tell us about training. Is there some advice on the topic, you would like to share with our readers at Visions Gourmandes ?
Gérard
There is an on site training website that provides individualized training that I highly recommend: http://cuisinecoaching.fr
Margaux
Thank you very much. I shall definitely take a look at it. Now, tell us, what is your viewpoint of Visionsgourmandes.com ? How often have you viewed our website and do you visit it regularly ?
Gérard
Firstly, Visions Gourmandes Website is an amazingly beautiful website and I have followed the Visions Gourmandes Facebook Page. So, I have been very pleased that The Founder of Visions Gourmandes, Mr. Philippe Germain had ventured to author in this project.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Gérard Boscher had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Cuisine Coaching Professor, Consultant, Author and Chef
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Christian Rérat
.
Chef, Consultant and Cuisine Coaching, Author and Professor, Gérard Boscher, a native of Brittany, on the north west coast, and this is as far west as you can go in France, where the coastline is rugged and yet, filled with gentle harbours. This is the remarkable home to sea scallops, mussels, clams, oysters, and the pride of Brittany, lobsters that go into the renowned local specialty homard á L´Armoricaine, a tomato based stew, created with the catch of the day.
Chef Gérard, attended The Culinary Institute Saint Meen Le Grand I´lle et Vilaine, near Rennes, Brittany and comes from culinary bloodlines, wherein his uncle was a Pastry Chef and one of his Grandmothers, a classic Cook. He stated, becoming a Chef has always been in his genes. He further mentioned that he has always wanted to enchant and cook for connoisseurs of exquisite epicurism and wine.
Chef Boscher has also told us, that he had always dreamt of all the great Chefs, who were documenting and authoring the culinary history of France including, Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maxim and the Troisgros Brothers.
Chef Gérard has also discussed his imaginative recipes, wherein he enjoys employing seasonal vegetables and tries to build his recipes around them. Furthermore, he is an avid researcher of modern state of the art culinary technology.
He seeks to sketch and render images and formats to show the expression of movement and freedom in his art of plating techniques and moreover, he has a highly developed sense of developing storylines for his dishes too.
Todate, Chef Gérard has been building modules for his culinary designs which are passionately motivated by contemporary art, music and painting.
Chef Gérard has also authored many numerous photographs, articles and published books, his latest, Saveur Design.
.
Face to face... Interview with Gérard Boscher
.
Margaux
Tell us about your background. Who or what stimuli motivated you to become a Chef ?
Gérard
My uncle was a Pastry Chef and one of my Grandmothers, was a traditional classic cook. I have always been attracted to the culinary arts.
Margaux
Where did you study the culinary arts ?
Gérard
I studied at the Institute of Culinary Arts & Hospitality inn St. Meen Le Grand I´lle et Vilaine near Rennes in Brittany, France.
Margaux
Do you have mentors or professors that have assisted you ?
Gérard
I do not really have one mentor, however, early in my culinary career, I worked with Mr. Rostang at the Bonne Auberge in Antibes and at Moulin de Mougins with Mr. Verge.
I had followed and even dreamt of all these great Chefs who were documenting and authoring the history of French epicurism at that time, which included: Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maximin, and the Troisgros Brothers.
Margaux
What is your view on state of the art culinary appliances and tools ?
Gérard
I like to work with today´s equipment and new technologies for my recipes. They enhance and provide another dimension.
Margaux
What are some of the aesthetics that you bring to the presentation of your dishes ?
Gérard
Firstly, I re-engineer and alternate recipes that were created by me and renovate them. I take the time, to create a sketch or rendering, of the research associations and the products I will be using. Furthermore, I develop a story or theme. The technical end, assists in developing the story flow, and then, I imagine its formation and instinctively add the dressage, garnish and visual aspect. This is my viewpoint and the true richness of this art form, can vary and the visual pleasures are infinite.
Margaux
Which products do you deploy seasonally ?
Gérard
I particularly enjoy the employing of seasonal vegetables and try to build my recipes around them each season.
Margaux
When working on a dish, or new dish, what is the creative process in terms of presentation ?
Gérard
The starting point of my creations, highlight and I prepare combinations, according to their specific instructions and methods. Then, the next step is the dressing and formation of the visual aspects or plating, and this comes very naturally to me, and “As a painter, I grant the freedom of the movement, dimension and composition with shapes, colors and textures.”
Margaux
What do you think about the popularity of T.V. emissions and the public adoration for the Chefs and their style of cooking and especially the artistic aspect that is emphasized ?
Gérard
It is positive as it permits the Chefs to introduce their professional work and businesses to the general public. However, one must remember, it is T.V., entertainment and highly fashionable.
Margaux
Among the Chefs of today, which ones do you find creating the best dressed plates ?
Gérard
Ferràn Adrià, due to the fact that he was a leader in revolutionizing the concept of dining and the visualization of the well dressed plate.
Margaux
Who do you consider to be one of the best in the dressage of porcelain presentations ?
Gérard
With the expression of “we eat with our eyes“, Chef Jean-François for his approach to the business as a whole art room.
Margaux
Tell us, about your photography, and do you regularly take photographs of your presentations, and if so, who takes your photographs ? You or a Professional or a Friend ?
Gérard
Yes, I do take alot of my photographs and when I have the opportunities, I work with Professional Photographers for example, Photographers for the Press or collaborations with Food Critic Liberation. Furthermore, Magazines, Advertising, and or for the authorship of my Cookbooks, Flavor Design Editions Telegram Bigorno and New Food Bretonne Editions Telegram.
Margaux
I understand that you have recently published a cookbook. Can you tell us the title ?
Gérard
Saveur Designs and it contains 40 of my latest recipes.
Margaux
Sounds fascinating. I shall have to get a copy. To move on, tell us about training. Is there some advice on the topic, you would like to share with our readers at Visions Gourmandes ?
Gérard
There is an on site training website that provides individualized training that I highly recommend: http://cuisinecoaching.fr
Margaux
Thank you very much. I shall definitely take a look at it. Now, tell us, what is your viewpoint of Visionsgourmandes.com ? How often have you viewed our website and do you visit it regularly ?
Gérard
Firstly, Visions Gourmandes Website is an amazingly beautiful website and I have followed the Visions Gourmandes Facebook Page. So, I have been very pleased that The Founder of Visions Gourmandes, Mr. Philippe Germain had ventured to author in this project.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Gérard Boscher had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Cuisine Coaching Professor, Consultant, Author and Chef
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Christian Rérat
.
Chef, Consultant and Cuisine Coaching, Author and Professor, Gérard Boscher, a native of Brittany, on the north west coast, and this is as far west as you can go in France, where the coastline is rugged and yet, filled with gentle harbours. This is the remarkable home to sea scallops, mussels, clams, oysters, and the pride of Brittany, lobsters that go into the renowned local specialty homard á L´Armoricaine, a tomato based stew, created with the catch of the day.
Chef Gérard, attended The Culinary Institute Saint Meen Le Grand I´lle et Vilaine, near Rennes, Brittany and comes from culinary bloodlines, wherein his uncle was a Pastry Chef and one of his Grandmothers, a classic Cook. He stated, becoming a Chef has always been in his genes. He further mentioned that he has always wanted to enchant and cook for connoisseurs of exquisite epicurism and wine.
Chef Boscher has also told us, that he had always dreamt of all the great Chefs, who were documenting and authoring the culinary history of France including, Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maxim and the Troisgros Brothers.
Chef Gérard has also discussed his imaginative recipes, wherein he enjoys employing seasonal vegetables and tries to build his recipes around them. Furthermore, he is an avid researcher of modern state of the art culinary technology.
He seeks to sketch and render images and formats to show the expression of movement and freedom in his art of plating techniques and moreover, he has a highly developed sense of developing storylines for his dishes too.
Todate, Chef Gérard has been building modules for his culinary designs which are passionately motivated by contemporary art, music and painting.
Chef Gérard has also authored many numerous photographs, articles and published books, his latest, Saveur Design.
.
Face to face... Interview with Gérard Boscher
.
Margaux
Tell us about your background. Who or what stimuli motivated you to become a Chef ?
Gérard
My uncle was a Pastry Chef and one of my Grandmothers, was a traditional classic cook. I have always been attracted to the culinary arts.
Margaux
Where did you study the culinary arts ?
Gérard
I studied at the Institute of Culinary Arts & Hospitality inn St. Meen Le Grand I´lle et Vilaine near Rennes in Brittany, France.
Margaux
Do you have mentors or professors that have assisted you ?
Gérard
I do not really have one mentor, however, early in my culinary career, I worked with Mr. Rostang at the Bonne Auberge in Antibes and at Moulin de Mougins with Mr. Verge.
I had followed and even dreamt of all these great Chefs who were documenting and authoring the history of French epicurism at that time, which included: Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maximin, and the Troisgros Brothers.
Margaux
What is your view on state of the art culinary appliances and tools ?
Gérard
I like to work with today´s equipment and new technologies for my recipes. They enhance and provide another dimension.
Margaux
What are some of the aesthetics that you bring to the presentation of your dishes ?
Gérard
Firstly, I re-engineer and alternate recipes that were created by me and renovate them. I take the time, to create a sketch or rendering, of the research associations and the products I will be using. Furthermore, I develop a story or theme. The technical end, assists in developing the story flow, and then, I imagine its formation and instinctively add the dressage, garnish and visual aspect. This is my viewpoint and the true richness of this art form, can vary and the visual pleasures are infinite.
Margaux
Which products do you deploy seasonally ?
Gérard
I particularly enjoy the employing of seasonal vegetables and try to build my recipes around them each season.
Margaux
When working on a dish, or new dish, what is the creative process in terms of presentation ?
Gérard
The starting point of my creations, highlight and I prepare combinations, according to their specific instructions and methods. Then, the next step is the dressing and formation of the visual aspects or plating, and this comes very naturally to me, and “As a painter, I grant the freedom of the movement, dimension and composition with shapes, colors and textures.”
Margaux
What do you think about the popularity of T.V. emissions and the public adoration for the Chefs and their style of cooking and especially the artistic aspect that is emphasized ?
Gérard
It is positive as it permits the Chefs to introduce their professional work and businesses to the general public. However, one must remember, it is T.V., entertainment and highly fashionable.
Margaux
Among the Chefs of today, which ones do you find creating the best dressed plates ?
Gérard
Ferràn Adrià, due to the fact that he was a leader in revolutionizing the concept of dining and the visualization of the well dressed plate.
Margaux
Who do you consider to be one of the best in the dressage of porcelain presentations ?
Gérard
With the expression of “we eat with our eyes“, Chef Jean-François for his approach to the business as a whole art room.
Margaux
Tell us, about your photography, and do you regularly take photographs of your presentations, and if so, who takes your photographs ? You or a Professional or a Friend ?
Gérard
Yes, I do take alot of my photographs and when I have the opportunities, I work with Professional Photographers for example, Photographers for the Press or collaborations with Food Critic Liberation. Furthermore, Magazines, Advertising, and or for the authorship of my Cookbooks, Flavor Design Editions Telegram Bigorno and New Food Bretonne Editions Telegram.
Margaux
I understand that you have recently published a cookbook. Can you tell us the title ?
Gérard
Saveur Designs and it contains 40 of my latest recipes.
Margaux
Sounds fascinating. I shall have to get a copy. To move on, tell us about training. Is there some advice on the topic, you would like to share with our readers at Visions Gourmandes ?
Gérard
There is an on site training website that provides individualized training that I highly recommend: http://cuisinecoaching.fr
Margaux
Thank you very much. I shall definitely take a look at it. Now, tell us, what is your viewpoint of Visionsgourmandes.com ? How often have you viewed our website and do you visit it regularly ?
Gérard
Firstly, Visions Gourmandes Website is an amazingly beautiful website and I have followed the Visions Gourmandes Facebook Page. So, I have been very pleased that The Founder of Visions Gourmandes, Mr. Philippe Germain had ventured to author in this project.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Gérard Boscher had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Cuisine Coaching Professor, Consultant, Author and Chef
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Christian Rérat
.
Chef, Consultant and Cuisine Coaching, Author and Professor, Gérard Boscher, a native of Brittany, on the north west coast, and this is as far west as you can go in France, where the coastline is rugged and yet, filled with gentle harbours. This is the remarkable home to sea scallops, mussels, clams, oysters, and the pride of Brittany, lobsters that go into the renowned local specialty homard á L´Armoricaine, a tomato based stew, created with the catch of the day.
Chef Gérard, attended The Culinary Institute Saint Meen Le Grand I´lle et Vilaine, near Rennes, Brittany and comes from culinary bloodlines, wherein his uncle was a Pastry Chef and one of his Grandmothers, a classic Cook. He stated, becoming a Chef has always been in his genes. He further mentioned that he has always wanted to enchant and cook for connoisseurs of exquisite epicurism and wine.
Chef Boscher has also told us, that he had always dreamt of all the great Chefs, who were documenting and authoring the culinary history of France including, Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maxim and the Troisgros Brothers.
Chef Gérard has also discussed his imaginative recipes, wherein he enjoys employing seasonal vegetables and tries to build his recipes around them. Furthermore, he is an avid researcher of modern state of the art culinary technology.
He seeks to sketch and render images and formats to show the expression of movement and freedom in his art of plating techniques and moreover, he has a highly developed sense of developing storylines for his dishes too.
Todate, Chef Gérard has been building modules for his culinary designs which are passionately motivated by contemporary art, music and painting.
Chef Gérard has also authored many numerous photographs, articles and published books, his latest, Saveur Design.
.
Face to face... Interview with Gérard Boscher
.
Margaux
Tell us about your background. Who or what stimuli motivated you to become a Chef ?
Gérard
My uncle was a Pastry Chef and one of my Grandmothers, was a traditional classic cook. I have always been attracted to the culinary arts.
Margaux
Where did you study the culinary arts ?
Gérard
I studied at the Institute of Culinary Arts & Hospitality inn St. Meen Le Grand I´lle et Vilaine near Rennes in Brittany, France.
Margaux
Do you have mentors or professors that have assisted you ?
Gérard
I do not really have one mentor, however, early in my culinary career, I worked with Mr. Rostang at the Bonne Auberge in Antibes and at Moulin de Mougins with Mr. Verge.
I had followed and even dreamt of all these great Chefs who were documenting and authoring the history of French epicurism at that time, which included: Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maximin, and the Troisgros Brothers.
Margaux
What is your view on state of the art culinary appliances and tools ?
Gérard
I like to work with today´s equipment and new technologies for my recipes. They enhance and provide another dimension.
Margaux
What are some of the aesthetics that you bring to the presentation of your dishes ?
Gérard
Firstly, I re-engineer and alternate recipes that were created by me and renovate them. I take the time, to create a sketch or rendering, of the research associations and the products I will be using. Furthermore, I develop a story or theme. The technical end, assists in developing the story flow, and then, I imagine its formation and instinctively add the dressage, garnish and visual aspect. This is my viewpoint and the true richness of this art form, can vary and the visual pleasures are infinite.
Margaux
Which products do you deploy seasonally ?
Gérard
I particularly enjoy the employing of seasonal vegetables and try to build my recipes around them each season.
Margaux
When working on a dish, or new dish, what is the creative process in terms of presentation ?
Gérard
The starting point of my creations, highlight and I prepare combinations, according to their specific instructions and methods. Then, the next step is the dressing and formation of the visual aspects or plating, and this comes very naturally to me, and “As a painter, I grant the freedom of the movement, dimension and composition with shapes, colors and textures.”
Margaux
What do you think about the popularity of T.V. emissions and the public adoration for the Chefs and their style of cooking and especially the artistic aspect that is emphasized ?
Gérard
It is positive as it permits the Chefs to introduce their professional work and businesses to the general public. However, one must remember, it is T.V., entertainment and highly fashionable.
Margaux
Among the Chefs of today, which ones do you find creating the best dressed plates ?
Gérard
Ferràn Adrià, due to the fact that he was a leader in revolutionizing the concept of dining and the visualization of the well dressed plate.
Margaux
Who do you consider to be one of the best in the dressage of porcelain presentations ?
Gérard
With the expression of “we eat with our eyes“, Chef Jean-François for his approach to the business as a whole art room.
Margaux
Tell us, about your photography, and do you regularly take photographs of your presentations, and if so, who takes your photographs ? You or a Professional or a Friend ?
Gérard
Yes, I do take alot of my photographs and when I have the opportunities, I work with Professional Photographers for example, Photographers for the Press or collaborations with Food Critic Liberation. Furthermore, Magazines, Advertising, and or for the authorship of my Cookbooks, Flavor Design Editions Telegram Bigorno and New Food Bretonne Editions Telegram.
Margaux
I understand that you have recently published a cookbook. Can you tell us the title ?
Gérard
Saveur Designs and it contains 40 of my latest recipes.
Margaux
Sounds fascinating. I shall have to get a copy. To move on, tell us about training. Is there some advice on the topic, you would like to share with our readers at Visions Gourmandes ?
Gérard
There is an on site training website that provides individualized training that I highly recommend: http://cuisinecoaching.fr
Margaux
Thank you very much. I shall definitely take a look at it. Now, tell us, what is your viewpoint of Visionsgourmandes.com ? How often have you viewed our website and do you visit it regularly ?
Gérard
Firstly, Visions Gourmandes Website is an amazingly beautiful website and I have followed the Visions Gourmandes Facebook Page. So, I have been very pleased that The Founder of Visions Gourmandes, Mr. Philippe Germain had ventured to author in this project.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Gérard Boscher had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Cuisine Coaching Professor, Consultant, Author and Chef
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Christian Rérat
.
Chef, Consultant and Cuisine Coaching, Author and Professor, Gérard Boscher, a native of Brittany, on the north west coast, and this is as far west as you can go in France, where the coastline is rugged and yet, filled with gentle harbours. This is the remarkable home to sea scallops, mussels, clams, oysters, and the pride of Brittany, lobsters that go into the renowned local specialty homard á L´Armoricaine, a tomato based stew, created with the catch of the day.
Chef Gérard, attended The Culinary Institute Saint Meen Le Grand I´lle et Vilaine, near Rennes, Brittany and comes from culinary bloodlines, wherein his uncle was a Pastry Chef and one of his Grandmothers, a classic Cook. He stated, becoming a Chef has always been in his genes. He further mentioned that he has always wanted to enchant and cook for connoisseurs of exquisite epicurism and wine.
Chef Boscher has also told us, that he had always dreamt of all the great Chefs, who were documenting and authoring the culinary history of France including, Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maxim and the Troisgros Brothers.
Chef Gérard has also discussed his imaginative recipes, wherein he enjoys employing seasonal vegetables and tries to build his recipes around them. Furthermore, he is an avid researcher of modern state of the art culinary technology.
He seeks to sketch and render images and formats to show the expression of movement and freedom in his art of plating techniques and moreover, he has a highly developed sense of developing storylines for his dishes too.
Todate, Chef Gérard has been building modules for his culinary designs which are passionately motivated by contemporary art, music and painting.
Chef Gérard has also authored many numerous photographs, articles and published books, his latest, Saveur Design.
.
Face to face... Interview with Gérard Boscher
.
Margaux
Tell us about your background. Who or what stimuli motivated you to become a Chef ?
Gérard
My uncle was a Pastry Chef and one of my Grandmothers, was a traditional classic cook. I have always been attracted to the culinary arts.
Margaux
Where did you study the culinary arts ?
Gérard
I studied at the Institute of Culinary Arts & Hospitality inn St. Meen Le Grand I´lle et Vilaine near Rennes in Brittany, France.
Margaux
Do you have mentors or professors that have assisted you ?
Gérard
I do not really have one mentor, however, early in my culinary career, I worked with Mr. Rostang at the Bonne Auberge in Antibes and at Moulin de Mougins with Mr. Verge.
I had followed and even dreamt of all these great Chefs who were documenting and authoring the history of French epicurism at that time, which included: Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maximin, and the Troisgros Brothers.
Margaux
What is your view on state of the art culinary appliances and tools ?
Gérard
I like to work with today´s equipment and new technologies for my recipes. They enhance and provide another dimension.
Margaux
What are some of the aesthetics that you bring to the presentation of your dishes ?
Gérard
Firstly, I re-engineer and alternate recipes that were created by me and renovate them. I take the time, to create a sketch or rendering, of the research associations and the products I will be using. Furthermore, I develop a story or theme. The technical end, assists in developing the story flow, and then, I imagine its formation and instinctively add the dressage, garnish and visual aspect. This is my viewpoint and the true richness of this art form, can vary and the visual pleasures are infinite.
Margaux
Which products do you deploy seasonally ?
Gérard
I particularly enjoy the employing of seasonal vegetables and try to build my recipes around them each season.
Margaux
When working on a dish, or new dish, what is the creative process in terms of presentation ?
Gérard
The starting point of my creations, highlight and I prepare combinations, according to their specific instructions and methods. Then, the next step is the dressing and formation of the visual aspects or plating, and this comes very naturally to me, and “As a painter, I grant the freedom of the movement, dimension and composition with shapes, colors and textures.”
Margaux
What do you think about the popularity of T.V. emissions and the public adoration for the Chefs and their style of cooking and especially the artistic aspect that is emphasized ?
Gérard
It is positive as it permits the Chefs to introduce their professional work and businesses to the general public. However, one must remember, it is T.V., entertainment and highly fashionable.
Margaux
Among the Chefs of today, which ones do you find creating the best dressed plates ?
Gérard
Ferràn Adrià, due to the fact that he was a leader in revolutionizing the concept of dining and the visualization of the well dressed plate.
Margaux
Who do you consider to be one of the best in the dressage of porcelain presentations ?
Gérard
With the expression of “we eat with our eyes“, Chef Jean-François for his approach to the business as a whole art room.
Margaux
Tell us, about your photography, and do you regularly take photographs of your presentations, and if so, who takes your photographs ? You or a Professional or a Friend ?
Gérard
Yes, I do take alot of my photographs and when I have the opportunities, I work with Professional Photographers for example, Photographers for the Press or collaborations with Food Critic Liberation. Furthermore, Magazines, Advertising, and or for the authorship of my Cookbooks, Flavor Design Editions Telegram Bigorno and New Food Bretonne Editions Telegram.
Margaux
I understand that you have recently published a cookbook. Can you tell us the title ?
Gérard
Saveur Designs and it contains 40 of my latest recipes.
Margaux
Sounds fascinating. I shall have to get a copy. To move on, tell us about training. Is there some advice on the topic, you would like to share with our readers at Visions Gourmandes ?
Gérard
There is an on site training website that provides individualized training that I highly recommend: http://cuisinecoaching.fr
Margaux
Thank you very much. I shall definitely take a look at it. Now, tell us, what is your viewpoint of Visionsgourmandes.com ? How often have you viewed our website and do you visit it regularly ?
Gérard
Firstly, Visions Gourmandes Website is an amazingly beautiful website and I have followed the Visions Gourmandes Facebook Page. So, I have been very pleased that The Founder of Visions Gourmandes, Mr. Philippe Germain had ventured to author in this project.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Gérard Boscher had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Cuisine Coaching Professor, Consultant, Author and Chef
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Christian Rérat
.
Chef, Consultant and Cuisine Coaching, Author and Professor, Gérard Boscher, a native of Brittany, on the north west coast, and this is as far west as you can go in France, where the coastline is rugged and yet, filled with gentle harbours. This is the remarkable home to sea scallops, mussels, clams, oysters, and the pride of Brittany, lobsters that go into the renowned local specialty homard á L´Armoricaine, a tomato based stew, created with the catch of the day.
Chef Gérard, attended The Culinary Institute Saint Meen Le Grand I´lle et Vilaine, near Rennes, Brittany and comes from culinary bloodlines, wherein his uncle was a Pastry Chef and one of his Grandmothers, a classic Cook. He stated, becoming a Chef has always been in his genes. He further mentioned that he has always wanted to enchant and cook for connoisseurs of exquisite epicurism and wine.
Chef Boscher has also told us, that he had always dreamt of all the great Chefs, who were documenting and authoring the culinary history of France including, Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maxim and the Troisgros Brothers.
Chef Gérard has also discussed his imaginative recipes, wherein he enjoys employing seasonal vegetables and tries to build his recipes around them. Furthermore, he is an avid researcher of modern state of the art culinary technology.
He seeks to sketch and render images and formats to show the expression of movement and freedom in his art of plating techniques and moreover, he has a highly developed sense of developing storylines for his dishes too.
Todate, Chef Gérard has been building modules for his culinary designs which are passionately motivated by contemporary art, music and painting.
Chef Gérard has also authored many numerous photographs, articles and published books, his latest, Saveur Design.
.
Face to face... Interview with Gérard Boscher
.
Margaux
Tell us about your background. Who or what stimuli motivated you to become a Chef ?
Gérard
My uncle was a Pastry Chef and one of my Grandmothers, was a traditional classic cook. I have always been attracted to the culinary arts.
Margaux
Where did you study the culinary arts ?
Gérard
I studied at the Institute of Culinary Arts & Hospitality inn St. Meen Le Grand I´lle et Vilaine near Rennes in Brittany, France.
Margaux
Do you have mentors or professors that have assisted you ?
Gérard
I do not really have one mentor, however, early in my culinary career, I worked with Mr. Rostang at the Bonne Auberge in Antibes and at Moulin de Mougins with Mr. Verge.
I had followed and even dreamt of all these great Chefs who were documenting and authoring the history of French epicurism at that time, which included: Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maximin, and the Troisgros Brothers.
Margaux
What is your view on state of the art culinary appliances and tools ?
Gérard
I like to work with today´s equipment and new technologies for my recipes. They enhance and provide another dimension.
Margaux
What are some of the aesthetics that you bring to the presentation of your dishes ?
Gérard
Firstly, I re-engineer and alternate recipes that were created by me and renovate them. I take the time, to create a sketch or rendering, of the research associations and the products I will be using. Furthermore, I develop a story or theme. The technical end, assists in developing the story flow, and then, I imagine its formation and instinctively add the dressage, garnish and visual aspect. This is my viewpoint and the true richness of this art form, can vary and the visual pleasures are infinite.
Margaux
Which products do you deploy seasonally ?
Gérard
I particularly enjoy the employing of seasonal vegetables and try to build my recipes around them each season.
Margaux
When working on a dish, or new dish, what is the creative process in terms of presentation ?
Gérard
The starting point of my creations, highlight and I prepare combinations, according to their specific instructions and methods. Then, the next step is the dressing and formation of the visual aspects or plating, and this comes very naturally to me, and “As a painter, I grant the freedom of the movement, dimension and composition with shapes, colors and textures.”
Margaux
What do you think about the popularity of T.V. emissions and the public adoration for the Chefs and their style of cooking and especially the artistic aspect that is emphasized ?
Gérard
It is positive as it permits the Chefs to introduce their professional work and businesses to the general public. However, one must remember, it is T.V., entertainment and highly fashionable.
Margaux
Among the Chefs of today, which ones do you find creating the best dressed plates ?
Gérard
Ferràn Adrià, due to the fact that he was a leader in revolutionizing the concept of dining and the visualization of the well dressed plate.
Margaux
Who do you consider to be one of the best in the dressage of porcelain presentations ?
Gérard
With the expression of “we eat with our eyes“, Chef Jean-François for his approach to the business as a whole art room.
Margaux
Tell us, about your photography, and do you regularly take photographs of your presentations, and if so, who takes your photographs ? You or a Professional or a Friend ?
Gérard
Yes, I do take alot of my photographs and when I have the opportunities, I work with Professional Photographers for example, Photographers for the Press or collaborations with Food Critic Liberation. Furthermore, Magazines, Advertising, and or for the authorship of my Cookbooks, Flavor Design Editions Telegram Bigorno and New Food Bretonne Editions Telegram.
Margaux
I understand that you have recently published a cookbook. Can you tell us the title ?
Gérard
Saveur Designs and it contains 40 of my latest recipes.
Margaux
Sounds fascinating. I shall have to get a copy. To move on, tell us about training. Is there some advice on the topic, you would like to share with our readers at Visions Gourmandes ?
Gérard
There is an on site training website that provides individualized training that I highly recommend: http://cuisinecoaching.fr
Margaux
Thank you very much. I shall definitely take a look at it. Now, tell us, what is your viewpoint of Visionsgourmandes.com ? How often have you viewed our website and do you visit it regularly ?
Gérard
Firstly, Visions Gourmandes Website is an amazingly beautiful website and I have followed the Visions Gourmandes Facebook Page. So, I have been very pleased that The Founder of Visions Gourmandes, Mr. Philippe Germain had ventured to author in this project.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Gérard Boscher had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Cuisine Coaching Professor, Consultant, Author and Chef
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Christian Rérat
.
Chef, Consultant and Cuisine Coaching, Author and Professor, Gérard Boscher, a native of Brittany, on the north west coast, and this is as far west as you can go in France, where the coastline is rugged and yet, filled with gentle harbours. This is the remarkable home to sea scallops, mussels, clams, oysters, and the pride of Brittany, lobsters that go into the renowned local specialty homard á L´Armoricaine, a tomato based stew, created with the catch of the day.
Chef Gérard, attended The Culinary Institute Saint Meen Le Grand I´lle et Vilaine, near Rennes, Brittany and comes from culinary bloodlines, wherein his uncle was a Pastry Chef and one of his Grandmothers, a classic Cook. He stated, becoming a Chef has always been in his genes. He further mentioned that he has always wanted to enchant and cook for connoisseurs of exquisite epicurism and wine.
Chef Boscher has also told us, that he had always dreamt of all the great Chefs, who were documenting and authoring the culinary history of France including, Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maxim and the Troisgros Brothers.
Chef Gérard has also discussed his imaginative recipes, wherein he enjoys employing seasonal vegetables and tries to build his recipes around them. Furthermore, he is an avid researcher of modern state of the art culinary technology.
He seeks to sketch and render images and formats to show the expression of movement and freedom in his art of plating techniques and moreover, he has a highly developed sense of developing storylines for his dishes too.
Todate, Chef Gérard has been building modules for his culinary designs which are passionately motivated by contemporary art, music and painting.
Chef Gérard has also authored many numerous photographs, articles and published books, his latest, Saveur Design.
.
Face to face... Interview with Gérard Boscher
.
Margaux
Tell us about your background. Who or what stimuli motivated you to become a Chef ?
Gérard
My uncle was a Pastry Chef and one of my Grandmothers, was a traditional classic cook. I have always been attracted to the culinary arts.
Margaux
Where did you study the culinary arts ?
Gérard
I studied at the Institute of Culinary Arts & Hospitality inn St. Meen Le Grand I´lle et Vilaine near Rennes in Brittany, France.
Margaux
Do you have mentors or professors that have assisted you ?
Gérard
I do not really have one mentor, however, early in my culinary career, I worked with Mr. Rostang at the Bonne Auberge in Antibes and at Moulin de Mougins with Mr. Verge.
I had followed and even dreamt of all these great Chefs who were documenting and authoring the history of French epicurism at that time, which included: Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maximin, and the Troisgros Brothers.
Margaux
What is your view on state of the art culinary appliances and tools ?
Gérard
I like to work with today´s equipment and new technologies for my recipes. They enhance and provide another dimension.
Margaux
What are some of the aesthetics that you bring to the presentation of your dishes ?
Gérard
Firstly, I re-engineer and alternate recipes that were created by me and renovate them. I take the time, to create a sketch or rendering, of the research associations and the products I will be using. Furthermore, I develop a story or theme. The technical end, assists in developing the story flow, and then, I imagine its formation and instinctively add the dressage, garnish and visual aspect. This is my viewpoint and the true richness of this art form, can vary and the visual pleasures are infinite.
Margaux
Which products do you deploy seasonally ?
Gérard
I particularly enjoy the employing of seasonal vegetables and try to build my recipes around them each season.
Margaux
When working on a dish, or new dish, what is the creative process in terms of presentation ?
Gérard
The starting point of my creations, highlight and I prepare combinations, according to their specific instructions and methods. Then, the next step is the dressing and formation of the visual aspects or plating, and this comes very naturally to me, and “As a painter, I grant the freedom of the movement, dimension and composition with shapes, colors and textures.”
Margaux
What do you think about the popularity of T.V. emissions and the public adoration for the Chefs and their style of cooking and especially the artistic aspect that is emphasized ?
Gérard
It is positive as it permits the Chefs to introduce their professional work and businesses to the general public. However, one must remember, it is T.V., entertainment and highly fashionable.
Margaux
Among the Chefs of today, which ones do you find creating the best dressed plates ?
Gérard
Ferràn Adrià, due to the fact that he was a leader in revolutionizing the concept of dining and the visualization of the well dressed plate.
Margaux
Who do you consider to be one of the best in the dressage of porcelain presentations ?
Gérard
With the expression of “we eat with our eyes“, Chef Jean-François for his approach to the business as a whole art room.
Margaux
Tell us, about your photography, and do you regularly take photographs of your presentations, and if so, who takes your photographs ? You or a Professional or a Friend ?
Gérard
Yes, I do take alot of my photographs and when I have the opportunities, I work with Professional Photographers for example, Photographers for the Press or collaborations with Food Critic Liberation. Furthermore, Magazines, Advertising, and or for the authorship of my Cookbooks, Flavor Design Editions Telegram Bigorno and New Food Bretonne Editions Telegram.
Margaux
I understand that you have recently published a cookbook. Can you tell us the title ?
Gérard
Saveur Designs and it contains 40 of my latest recipes.
Margaux
Sounds fascinating. I shall have to get a copy. To move on, tell us about training. Is there some advice on the topic, you would like to share with our readers at Visions Gourmandes ?
Gérard
There is an on site training website that provides individualized training that I highly recommend: http://cuisinecoaching.fr
Margaux
Thank you very much. I shall definitely take a look at it. Now, tell us, what is your viewpoint of Visionsgourmandes.com ? How often have you viewed our website and do you visit it regularly ?
Gérard
Firstly, Visions Gourmandes Website is an amazingly beautiful website and I have followed the Visions Gourmandes Facebook Page. So, I have been very pleased that The Founder of Visions Gourmandes, Mr. Philippe Germain had ventured to author in this project.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Gérard Boscher had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
Cuisine Coaching Professor, Consultant, Author and Chef
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Christian Rérat
.
Chef, Consultant and Cuisine Coaching, Author and Professor, Gérard Boscher, a native of Brittany, on the north west coast, and this is as far west as you can go in France, where the coastline is rugged and yet, filled with gentle harbours. This is the remarkable home to sea scallops, mussels, clams, oysters, and the pride of Brittany, lobsters that go into the renowned local specialty homard á L´Armoricaine, a tomato based stew, created with the catch of the day.
Chef Gérard, attended The Culinary Institute Saint Meen Le Grand I´lle et Vilaine, near Rennes, Brittany and comes from culinary bloodlines, wherein his uncle was a Pastry Chef and one of his Grandmothers, a classic Cook. He stated, becoming a Chef has always been in his genes. He further mentioned that he has always wanted to enchant and cook for connoisseurs of exquisite epicurism and wine.
Chef Boscher has also told us, that he had always dreamt of all the great Chefs, who were documenting and authoring the culinary history of France including, Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maxim and the Troisgros Brothers.
Chef Gérard has also discussed his imaginative recipes, wherein he enjoys employing seasonal vegetables and tries to build his recipes around them. Furthermore, he is an avid researcher of modern state of the art culinary technology.
He seeks to sketch and render images and formats to show the expression of movement and freedom in his art of plating techniques and moreover, he has a highly developed sense of developing storylines for his dishes too.
Todate, Chef Gérard has been building modules for his culinary designs which are passionately motivated by contemporary art, music and painting.
Chef Gérard has also authored many numerous photographs, articles and published books, his latest, Saveur Design.
.
Face to face... Interview with Gérard Boscher
.
Margaux
Tell us about your background. Who or what stimuli motivated you to become a Chef ?
Gérard
My uncle was a Pastry Chef and one of my Grandmothers, was a traditional classic cook. I have always been attracted to the culinary arts.
Margaux
Where did you study the culinary arts ?
Gérard
I studied at the Institute of Culinary Arts & Hospitality inn St. Meen Le Grand I´lle et Vilaine near Rennes in Brittany, France.
Margaux
Do you have mentors or professors that have assisted you ?
Gérard
I do not really have one mentor, however, early in my culinary career, I worked with Mr. Rostang at the Bonne Auberge in Antibes and at Moulin de Mougins with Mr. Verge.
I had followed and even dreamt of all these great Chefs who were documenting and authoring the history of French epicurism at that time, which included: Monsieur Chef Paul Bocuse, Chef Alain Chapel, Chef Jacques Maximin, and the Troisgros Brothers.
Margaux
What is your view on state of the art culinary appliances and tools ?
Gérard
I like to work with today´s equipment and new technologies for my recipes. They enhance and provide another dimension.
Margaux
What are some of the aesthetics that you bring to the presentation of your dishes ?
Gérard
Firstly, I re-engineer and alternate recipes that were created by me and renovate them. I take the time, to create a sketch or rendering, of the research associations and the products I will be using. Furthermore, I develop a story or theme. The technical end, assists in developing the story flow, and then, I imagine its formation and instinctively add the dressage, garnish and visual aspect. This is my viewpoint and the true richness of this art form, can vary and the visual pleasures are infinite.
Margaux
Which products do you deploy seasonally ?
Gérard
I particularly enjoy the employing of seasonal vegetables and try to build my recipes around them each season.
Margaux
When working on a dish, or new dish, what is the creative process in terms of presentation ?
Gérard
The starting point of my creations, highlight and I prepare combinations, according to their specific instructions and methods. Then, the next step is the dressing and formation of the visual aspects or plating, and this comes very naturally to me, and “As a painter, I grant the freedom of the movement, dimension and composition with shapes, colors and textures.”
Margaux
What do you think about the popularity of T.V. emissions and the public adoration for the Chefs and their style of cooking and especially the artistic aspect that is emphasized ?
Gérard
It is positive as it permits the Chefs to introduce their professional work and businesses to the general public. However, one must remember, it is T.V., entertainment and highly fashionable.
Margaux
Among the Chefs of today, which ones do you find creating the best dressed plates ?
Gérard
Ferràn Adrià, due to the fact that he was a leader in revolutionizing the concept of dining and the visualization of the well dressed plate.
Margaux
Who do you consider to be one of the best in the dressage of porcelain presentations ?
Gérard
With the expression of “we eat with our eyes“, Chef Jean-François for his approach to the business as a whole art room.
Margaux
Tell us, about your photography, and do you regularly take photographs of your presentations, and if so, who takes your photographs ? You or a Professional or a Friend ?
Gérard
Yes, I do take alot of my photographs and when I have the opportunities, I work with Professional Photographers for example, Photographers for the Press or collaborations with Food Critic Liberation. Furthermore, Magazines, Advertising, and or for the authorship of my Cookbooks, Flavor Design Editions Telegram Bigorno and New Food Bretonne Editions Telegram.
Margaux
I understand that you have recently published a cookbook. Can you tell us the title ?
Gérard
Saveur Designs and it contains 40 of my latest recipes.
Margaux
Sounds fascinating. I shall have to get a copy. To move on, tell us about training. Is there some advice on the topic, you would like to share with our readers at Visions Gourmandes ?
Gérard
There is an on site training website that provides individualized training that I highly recommend: http://cuisinecoaching.fr
Margaux
Thank you very much. I shall definitely take a look at it. Now, tell us, what is your viewpoint of Visionsgourmandes.com ? How often have you viewed our website and do you visit it regularly ?
Gérard
Firstly, Visions Gourmandes Website is an amazingly beautiful website and I have followed the Visions Gourmandes Facebook Page. So, I have been very pleased that The Founder of Visions Gourmandes, Mr. Philippe Germain had ventured to author in this project.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Gérard Boscher had already joined our most creative Chefs in the world a few weeks ago...
You will find in his album, a compilation of his best photos greedy.
You can also see all the pictures of others Chefs present on Visions Gourmandes in the corresponding albums :
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
