The Founder of French Chefs In Dubai, Chef Grégoire Berger
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Grégoire Berger
.
Chef Grégoire Berger, a native of Versailles, Paris, raised in the Morbihan region of Brittany, has always been fascinated by his surroundings, The Fish Auctions, and the unforgettable aromas of his Grandmother´s sauces and batters, where he would dip his finger in for a sample tasting.
Exemplary prepared, Chef Grégoire had studied under Chef Croft Kerdrain Audrey, Professor and Chef Gilles Marchal, the Creative Director of The House of Chocolate, also with Chef Michael Nave, right arm of Pierre Gagnaire, and Chef of Balzac.
Furthermore, he is a graduate of CFA, in Vannes, Brittany, a prestigious culinary institute.
To date, he is the Founder of The French Chefs of Dubai, networking and linking, culinary leaders to other culinary leaders, so that they can showcase their gastronomic creations, and work together, in a pool of international creation.
In 2014, and in combination with two other Chefs, the brilliant and talented Chef Gregory will be opening the Reign Restaurant in the heart of Dubai.
.
Face to face... Interview with Grégoire Berger
.
Margaux
Tell us, where were you born and raised.
Grégoire
I was born in Versailles, near Paris, however, I grew up in Brittany, in the Morbihan region, and this is where I developed my senses and my passion for the wonderful world of the culinary arts.
Margaux
What and / or who were the catalysts in motivating and inspiring you, to study the culinary arts and where did you attend Culinary Institute(s) ?
Grégoire
I have always been fascinated by the soil, and land in my area, and the extreme freshness of the products, and the fish auctions, and henceforth, the landscapes that extended themselves to our tables. Moreover, the dishes of my Grandmother and the aromas, dip your finger in the sauces and batters, and the marvel of pastries. When I was very young, I constantly thought of the endless possibilities of creating a business, and thus, I went to CFA, Vannes, in Brittany, an excellent culinary institute, to form my base of techniques and learn, study, and prepare myself for a career in the culinary arts sector.
Margaux
Can you tell us about your Mentors ?
Grégoire
I think, all the Leaders, with whom I have worked with, are my Mentors, in fact, everyone that has coached me or has given me a bit of their soul, perceptions of the professional kitchen and extended their positive and constructive advice, have been a Mentor. The first Chefs, I shall give my greatest thanks to here, have been Chef Fernand Corformat, and Chef Croft Kerdrain Auray.
Margaux
Tell us about your professional career choice, to go to Dubai and The French Chefs of Dubai, are you the Founder and Collaborator ? What activities does the organization take part in ?
Grégoire
Firstly, my career choice arrived at my former position. In, Dubai, the restaurant where I am employed, focuses on the concept of Franco – Japanese. In fact, it is synonymous with the openness internationally and the essential factor. In reference, to The French Chefs In Dubai, I am the Founder, and my goal is to bring together, network and link, the culinary leaders, to other culinary leaders, so that they can present their epicurean creations and work, and, you can call it, is a pool of international creation.
Margaux
What is your knowledge about our website: www.visionsgourmandes.com ?
Grégoire
www.visionsgourmandes.com is a quality website, and contains the largest highly readable and intelligent section called Theme Albums I have seen to date.
Margaux
What are your viewpoints on the concept and the materials contained and provided by Visions Gourmandes website ? Do you visit regularly ? What are some of the topics, or tools that you would like to see added to our website ?
Grégoire
I find the website, very objectively successful. I visit, as often as there is, new material, to see the newly published features, themes, presentations and interviews. If I were to add one thing, it would be a “tab search“ by Keyword.
Margaux
What is your opinion about the popularity of the T.V. emissions and the growing adoration for the Chefs and the culinary arts in general, and the artistic aspect of the art of plating that has been emphasized ?
Grégoire
I am glad to see the culinary arts via the media, however, young people and young culinary artists, believe that this is an easy job, however, it requires tremendous sacrifice, and these programmes do not show this side of our professions. On the other hand, it opens so many possibilities of creativity, and for new leaders to become inspired and more motivated, and for future generations.
Margaux
What is the degree of importance that you bring to the aesthetics of your presentations ?
Grégoire
For me, as well as many other Chefs, it is one of the major elements, before anything else, because this is the first view of the plate, as it is placed upon the table.
Margaux
Do you believe it is relevant to devote time and rigor to the dressing and presenting before the serving to the client ?
Grégoire
Yes, definitely. The XXI century clientele, are requesting “explosion“ impact and graphically designed plating arrangements. This is surely a means in which a Chef defines his style of signature.
Margaux
When, working on a new seasonal array of dishes, what is the creative process in terms of presentation ? Do you sketch the presentation ? Research where ? Imagination ? Websites browsing ? Books and/or Magazines ?
Grégoire
When working on a new array of seasonal dishes, the products, the seasonal factors by their colors, hues and tones, for example, Autumn, my plates shall exhibit, the earth palette and of course, I draw some sketches, however, moreover, it is quite time consuming, so I depend on my instincts, or hunches and intuition. The inspiration may come from the creations in a book, etcetera. However, it is then, executed by my own instinctive means.
Margaux
Among the International Chefs, who do you deem the best presenters and why ?
Grégoire
Benoît or blessed, wall flower, Chef Crissier for me is the Master Chef, the flat lines, the product of course, the large table, all there. I also like the clause, in Chicago, “Molecular“ register, for the exhibition, offered.
Margaux
What are your strengths and what are your weaknesses, the things you would like to improve upon, in respect to the culinary arts ?
Grégoire
My strengths are my travel experience, and my creativity and my greatest weakness, is the impatience, as I know, living under the seasonal changes to showcase the Kitchen, and the deservance of the finished recipes and presentations.
Margaux
Let us turn to, what is your training course for new chefs with regard to the dressage and presentation of the final plating ?
Grégoire
I have been fortunate to have been coached and trained by : Chef Professor, Gilles Marchal, the Creative Director of The House of Chocolate, Chef Pierre Gagnaire and Chef Balzac. Thus, I follow in synonymous and parallel footsteps.
Margaux
Do you believe that the Culinary Institutes put enough emphasis on the dressing and presentation aspects of the process of the dish ?
Grégoire
To date, this is undergoing great changes, and culinary institutes are more in tune with the times.
Margaux
Now, to turn to, photography. Do you regularly, take photos of your presentations ? If not, who does ? A friend, A professional ?
Grégoire
Yes, I myself take my photographs. I have a Canon 550 D camera, and am extremely pleased with the results.
Margaux
Do you have a public website / blog, where you show all your photographs to the public ?
Grégoire
Only in Facebook at the moment; The French Chefs of Dubai.
Margaux
Have you been researching any local Dubai based indigenous products ?
Grégoire
Not really, because the local products are often just average in quality, however, this too, is undergoing change.
Margaux
Tell us about your professional projects for 2014.
Grégoire
The opening of Restaurant Reign in Dubaï.
Margaux
Tell us about 2 trips; a dream trip gastronomically that you had done, and a dream trip gastronomically, you want to take and why.
Grégoire
Japan, to discover and explore the gastronomy. Memorable are the colors and textures of The Moroccan Desert.
Margaux
Tell us about your favorite Culinary Books that you refer to and recommend.
Grégoire
Chef Thierry Marx, “Sweet Marx“, the pastry bible, an incredible book.
Margaux
Last but not least, tell us, if you could invite 3 people from all of history, alive or passed on, to have dinner with you; who would they be ? And Where would you go or what would you prepare if having dinner with them at home ?
Grégoire
The people that matter the most to me, my beloved wife, and family for example, and not because, “ the kitchen is all about sharing and love “ and an exemplary Chef or Cook, must love people, and admire the dishes they prepare.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Grégoire Berger 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
.
.
The Founder of French Chefs In Dubai, Chef Grégoire Berger
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Grégoire Berger
.
Chef Grégoire Berger, a native of Versailles, Paris, raised in the Morbihan region of Brittany, has always been fascinated by his surroundings, The Fish Auctions, and the unforgettable aromas of his Grandmother´s sauces and batters, where he would dip his finger in for a sample tasting.
Exemplary prepared, Chef Grégoire had studied under Chef Croft Kerdrain Audrey, Professor and Chef Gilles Marchal, the Creative Director of The House of Chocolate, also with Chef Michael Nave, right arm of Pierre Gagnaire, and Chef of Balzac.
Furthermore, he is a graduate of CFA, in Vannes, Brittany, a prestigious culinary institute.
To date, he is the Founder of The French Chefs of Dubai, networking and linking, culinary leaders to other culinary leaders, so that they can showcase their gastronomic creations, and work together, in a pool of international creation.
In 2014, and in combination with two other Chefs, the brilliant and talented Chef Gregory will be opening the Reign Restaurant in the heart of Dubai.
.
Face to face... Interview with Grégoire Berger
.
Margaux
Tell us, where were you born and raised.
Grégoire
I was born in Versailles, near Paris, however, I grew up in Brittany, in the Morbihan region, and this is where I developed my senses and my passion for the wonderful world of the culinary arts.
Margaux
What and / or who were the catalysts in motivating and inspiring you, to study the culinary arts and where did you attend Culinary Institute(s) ?
Grégoire
I have always been fascinated by the soil, and land in my area, and the extreme freshness of the products, and the fish auctions, and henceforth, the landscapes that extended themselves to our tables. Moreover, the dishes of my Grandmother and the aromas, dip your finger in the sauces and batters, and the marvel of pastries. When I was very young, I constantly thought of the endless possibilities of creating a business, and thus, I went to CFA, Vannes, in Brittany, an excellent culinary institute, to form my base of techniques and learn, study, and prepare myself for a career in the culinary arts sector.
Margaux
Can you tell us about your Mentors ?
Grégoire
I think, all the Leaders, with whom I have worked with, are my Mentors, in fact, everyone that has coached me or has given me a bit of their soul, perceptions of the professional kitchen and extended their positive and constructive advice, have been a Mentor. The first Chefs, I shall give my greatest thanks to here, have been Chef Fernand Corformat, and Chef Croft Kerdrain Auray.
Margaux
Tell us about your professional career choice, to go to Dubai and The French Chefs of Dubai, are you the Founder and Collaborator ? What activities does the organization take part in ?
Grégoire
Firstly, my career choice arrived at my former position. In, Dubai, the restaurant where I am employed, focuses on the concept of Franco – Japanese. In fact, it is synonymous with the openness internationally and the essential factor. In reference, to The French Chefs In Dubai, I am the Founder, and my goal is to bring together, network and link, the culinary leaders, to other culinary leaders, so that they can present their epicurean creations and work, and, you can call it, is a pool of international creation.
Margaux
What is your knowledge about our website: www.visionsgourmandes.com ?
Grégoire
www.visionsgourmandes.com is a quality website, and contains the largest highly readable and intelligent section called Theme Albums I have seen to date.
Margaux
What are your viewpoints on the concept and the materials contained and provided by Visions Gourmandes website ? Do you visit regularly ? What are some of the topics, or tools that you would like to see added to our website ?
Grégoire
I find the website, very objectively successful. I visit, as often as there is, new material, to see the newly published features, themes, presentations and interviews. If I were to add one thing, it would be a “tab search“ by Keyword.
Margaux
What is your opinion about the popularity of the T.V. emissions and the growing adoration for the Chefs and the culinary arts in general, and the artistic aspect of the art of plating that has been emphasized ?
Grégoire
I am glad to see the culinary arts via the media, however, young people and young culinary artists, believe that this is an easy job, however, it requires tremendous sacrifice, and these programmes do not show this side of our professions. On the other hand, it opens so many possibilities of creativity, and for new leaders to become inspired and more motivated, and for future generations.
Margaux
What is the degree of importance that you bring to the aesthetics of your presentations ?
Grégoire
For me, as well as many other Chefs, it is one of the major elements, before anything else, because this is the first view of the plate, as it is placed upon the table.
Margaux
Do you believe it is relevant to devote time and rigor to the dressing and presenting before the serving to the client ?
Grégoire
Yes, definitely. The XXI century clientele, are requesting “explosion“ impact and graphically designed plating arrangements. This is surely a means in which a Chef defines his style of signature.
Margaux
When, working on a new seasonal array of dishes, what is the creative process in terms of presentation ? Do you sketch the presentation ? Research where ? Imagination ? Websites browsing ? Books and/or Magazines ?
Grégoire
When working on a new array of seasonal dishes, the products, the seasonal factors by their colors, hues and tones, for example, Autumn, my plates shall exhibit, the earth palette and of course, I draw some sketches, however, moreover, it is quite time consuming, so I depend on my instincts, or hunches and intuition. The inspiration may come from the creations in a book, etcetera. However, it is then, executed by my own instinctive means.
Margaux
Among the International Chefs, who do you deem the best presenters and why ?
Grégoire
Benoît or blessed, wall flower, Chef Crissier for me is the Master Chef, the flat lines, the product of course, the large table, all there. I also like the clause, in Chicago, “Molecular“ register, for the exhibition, offered.
Margaux
What are your strengths and what are your weaknesses, the things you would like to improve upon, in respect to the culinary arts ?
Grégoire
My strengths are my travel experience, and my creativity and my greatest weakness, is the impatience, as I know, living under the seasonal changes to showcase the Kitchen, and the deservance of the finished recipes and presentations.
Margaux
Let us turn to, what is your training course for new chefs with regard to the dressage and presentation of the final plating ?
Grégoire
I have been fortunate to have been coached and trained by : Chef Professor, Gilles Marchal, the Creative Director of The House of Chocolate, Chef Pierre Gagnaire and Chef Balzac. Thus, I follow in synonymous and parallel footsteps.
Margaux
Do you believe that the Culinary Institutes put enough emphasis on the dressing and presentation aspects of the process of the dish ?
Grégoire
To date, this is undergoing great changes, and culinary institutes are more in tune with the times.
Margaux
Now, to turn to, photography. Do you regularly, take photos of your presentations ? If not, who does ? A friend, A professional ?
Grégoire
Yes, I myself take my photographs. I have a Canon 550 D camera, and am extremely pleased with the results.
Margaux
Do you have a public website / blog, where you show all your photographs to the public ?
Grégoire
Only in Facebook at the moment; The French Chefs of Dubai.
Margaux
Have you been researching any local Dubai based indigenous products ?
Grégoire
Not really, because the local products are often just average in quality, however, this too, is undergoing change.
Margaux
Tell us about your professional projects for 2014.
Grégoire
The opening of Restaurant Reign in Dubaï.
Margaux
Tell us about 2 trips; a dream trip gastronomically that you had done, and a dream trip gastronomically, you want to take and why.
Grégoire
Japan, to discover and explore the gastronomy. Memorable are the colors and textures of The Moroccan Desert.
Margaux
Tell us about your favorite Culinary Books that you refer to and recommend.
Grégoire
Chef Thierry Marx, “Sweet Marx“, the pastry bible, an incredible book.
Margaux
Last but not least, tell us, if you could invite 3 people from all of history, alive or passed on, to have dinner with you; who would they be ? And Where would you go or what would you prepare if having dinner with them at home ?
Grégoire
The people that matter the most to me, my beloved wife, and family for example, and not because, “ the kitchen is all about sharing and love “ and an exemplary Chef or Cook, must love people, and admire the dishes they prepare.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Grégoire Berger 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
.
.
The Founder of French Chefs In Dubai, Chef Grégoire Berger
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Grégoire Berger
.
Chef Grégoire Berger, a native of Versailles, Paris, raised in the Morbihan region of Brittany, has always been fascinated by his surroundings, The Fish Auctions, and the unforgettable aromas of his Grandmother´s sauces and batters, where he would dip his finger in for a sample tasting.
Exemplary prepared, Chef Grégoire had studied under Chef Croft Kerdrain Audrey, Professor and Chef Gilles Marchal, the Creative Director of The House of Chocolate, also with Chef Michael Nave, right arm of Pierre Gagnaire, and Chef of Balzac.
Furthermore, he is a graduate of CFA, in Vannes, Brittany, a prestigious culinary institute.
To date, he is the Founder of The French Chefs of Dubai, networking and linking, culinary leaders to other culinary leaders, so that they can showcase their gastronomic creations, and work together, in a pool of international creation.
In 2014, and in combination with two other Chefs, the brilliant and talented Chef Gregory will be opening the Reign Restaurant in the heart of Dubai.
.
Face to face... Interview with Grégoire Berger
.
Margaux
Tell us, where were you born and raised.
Grégoire
I was born in Versailles, near Paris, however, I grew up in Brittany, in the Morbihan region, and this is where I developed my senses and my passion for the wonderful world of the culinary arts.
Margaux
What and / or who were the catalysts in motivating and inspiring you, to study the culinary arts and where did you attend Culinary Institute(s) ?
Grégoire
I have always been fascinated by the soil, and land in my area, and the extreme freshness of the products, and the fish auctions, and henceforth, the landscapes that extended themselves to our tables. Moreover, the dishes of my Grandmother and the aromas, dip your finger in the sauces and batters, and the marvel of pastries. When I was very young, I constantly thought of the endless possibilities of creating a business, and thus, I went to CFA, Vannes, in Brittany, an excellent culinary institute, to form my base of techniques and learn, study, and prepare myself for a career in the culinary arts sector.
Margaux
Can you tell us about your Mentors ?
Grégoire
I think, all the Leaders, with whom I have worked with, are my Mentors, in fact, everyone that has coached me or has given me a bit of their soul, perceptions of the professional kitchen and extended their positive and constructive advice, have been a Mentor. The first Chefs, I shall give my greatest thanks to here, have been Chef Fernand Corformat, and Chef Croft Kerdrain Auray.
Margaux
Tell us about your professional career choice, to go to Dubai and The French Chefs of Dubai, are you the Founder and Collaborator ? What activities does the organization take part in ?
Grégoire
Firstly, my career choice arrived at my former position. In, Dubai, the restaurant where I am employed, focuses on the concept of Franco – Japanese. In fact, it is synonymous with the openness internationally and the essential factor. In reference, to The French Chefs In Dubai, I am the Founder, and my goal is to bring together, network and link, the culinary leaders, to other culinary leaders, so that they can present their epicurean creations and work, and, you can call it, is a pool of international creation.
Margaux
What is your knowledge about our website: www.visionsgourmandes.com ?
Grégoire
www.visionsgourmandes.com is a quality website, and contains the largest highly readable and intelligent section called Theme Albums I have seen to date.
Margaux
What are your viewpoints on the concept and the materials contained and provided by Visions Gourmandes website ? Do you visit regularly ? What are some of the topics, or tools that you would like to see added to our website ?
Grégoire
I find the website, very objectively successful. I visit, as often as there is, new material, to see the newly published features, themes, presentations and interviews. If I were to add one thing, it would be a “tab search“ by Keyword.
Margaux
What is your opinion about the popularity of the T.V. emissions and the growing adoration for the Chefs and the culinary arts in general, and the artistic aspect of the art of plating that has been emphasized ?
Grégoire
I am glad to see the culinary arts via the media, however, young people and young culinary artists, believe that this is an easy job, however, it requires tremendous sacrifice, and these programmes do not show this side of our professions. On the other hand, it opens so many possibilities of creativity, and for new leaders to become inspired and more motivated, and for future generations.
Margaux
What is the degree of importance that you bring to the aesthetics of your presentations ?
Grégoire
For me, as well as many other Chefs, it is one of the major elements, before anything else, because this is the first view of the plate, as it is placed upon the table.
Margaux
Do you believe it is relevant to devote time and rigor to the dressing and presenting before the serving to the client ?
Grégoire
Yes, definitely. The XXI century clientele, are requesting “explosion“ impact and graphically designed plating arrangements. This is surely a means in which a Chef defines his style of signature.
Margaux
When, working on a new seasonal array of dishes, what is the creative process in terms of presentation ? Do you sketch the presentation ? Research where ? Imagination ? Websites browsing ? Books and/or Magazines ?
Grégoire
When working on a new array of seasonal dishes, the products, the seasonal factors by their colors, hues and tones, for example, Autumn, my plates shall exhibit, the earth palette and of course, I draw some sketches, however, moreover, it is quite time consuming, so I depend on my instincts, or hunches and intuition. The inspiration may come from the creations in a book, etcetera. However, it is then, executed by my own instinctive means.
Margaux
Among the International Chefs, who do you deem the best presenters and why ?
Grégoire
Benoît or blessed, wall flower, Chef Crissier for me is the Master Chef, the flat lines, the product of course, the large table, all there. I also like the clause, in Chicago, “Molecular“ register, for the exhibition, offered.
Margaux
What are your strengths and what are your weaknesses, the things you would like to improve upon, in respect to the culinary arts ?
Grégoire
My strengths are my travel experience, and my creativity and my greatest weakness, is the impatience, as I know, living under the seasonal changes to showcase the Kitchen, and the deservance of the finished recipes and presentations.
Margaux
Let us turn to, what is your training course for new chefs with regard to the dressage and presentation of the final plating ?
Grégoire
I have been fortunate to have been coached and trained by : Chef Professor, Gilles Marchal, the Creative Director of The House of Chocolate, Chef Pierre Gagnaire and Chef Balzac. Thus, I follow in synonymous and parallel footsteps.
Margaux
Do you believe that the Culinary Institutes put enough emphasis on the dressing and presentation aspects of the process of the dish ?
Grégoire
To date, this is undergoing great changes, and culinary institutes are more in tune with the times.
Margaux
Now, to turn to, photography. Do you regularly, take photos of your presentations ? If not, who does ? A friend, A professional ?
Grégoire
Yes, I myself take my photographs. I have a Canon 550 D camera, and am extremely pleased with the results.
Margaux
Do you have a public website / blog, where you show all your photographs to the public ?
Grégoire
Only in Facebook at the moment; The French Chefs of Dubai.
Margaux
Have you been researching any local Dubai based indigenous products ?
Grégoire
Not really, because the local products are often just average in quality, however, this too, is undergoing change.
Margaux
Tell us about your professional projects for 2014.
Grégoire
The opening of Restaurant Reign in Dubaï.
Margaux
Tell us about 2 trips; a dream trip gastronomically that you had done, and a dream trip gastronomically, you want to take and why.
Grégoire
Japan, to discover and explore the gastronomy. Memorable are the colors and textures of The Moroccan Desert.
Margaux
Tell us about your favorite Culinary Books that you refer to and recommend.
Grégoire
Chef Thierry Marx, “Sweet Marx“, the pastry bible, an incredible book.
Margaux
Last but not least, tell us, if you could invite 3 people from all of history, alive or passed on, to have dinner with you; who would they be ? And Where would you go or what would you prepare if having dinner with them at home ?
Grégoire
The people that matter the most to me, my beloved wife, and family for example, and not because, “ the kitchen is all about sharing and love “ and an exemplary Chef or Cook, must love people, and admire the dishes they prepare.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Grégoire Berger 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
.
.
The Founder of French Chefs In Dubai, Chef Grégoire Berger
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Grégoire Berger
.
Chef Grégoire Berger, a native of Versailles, Paris, raised in the Morbihan region of Brittany, has always been fascinated by his surroundings, The Fish Auctions, and the unforgettable aromas of his Grandmother´s sauces and batters, where he would dip his finger in for a sample tasting.
Exemplary prepared, Chef Grégoire had studied under Chef Croft Kerdrain Audrey, Professor and Chef Gilles Marchal, the Creative Director of The House of Chocolate, also with Chef Michael Nave, right arm of Pierre Gagnaire, and Chef of Balzac.
Furthermore, he is a graduate of CFA, in Vannes, Brittany, a prestigious culinary institute.
To date, he is the Founder of The French Chefs of Dubai, networking and linking, culinary leaders to other culinary leaders, so that they can showcase their gastronomic creations, and work together, in a pool of international creation.
In 2014, and in combination with two other Chefs, the brilliant and talented Chef Gregory will be opening the Reign Restaurant in the heart of Dubai.
.
Face to face... Interview with Grégoire Berger
.
Margaux
Tell us, where were you born and raised.
Grégoire
I was born in Versailles, near Paris, however, I grew up in Brittany, in the Morbihan region, and this is where I developed my senses and my passion for the wonderful world of the culinary arts.
Margaux
What and / or who were the catalysts in motivating and inspiring you, to study the culinary arts and where did you attend Culinary Institute(s) ?
Grégoire
I have always been fascinated by the soil, and land in my area, and the extreme freshness of the products, and the fish auctions, and henceforth, the landscapes that extended themselves to our tables. Moreover, the dishes of my Grandmother and the aromas, dip your finger in the sauces and batters, and the marvel of pastries. When I was very young, I constantly thought of the endless possibilities of creating a business, and thus, I went to CFA, Vannes, in Brittany, an excellent culinary institute, to form my base of techniques and learn, study, and prepare myself for a career in the culinary arts sector.
Margaux
Can you tell us about your Mentors ?
Grégoire
I think, all the Leaders, with whom I have worked with, are my Mentors, in fact, everyone that has coached me or has given me a bit of their soul, perceptions of the professional kitchen and extended their positive and constructive advice, have been a Mentor. The first Chefs, I shall give my greatest thanks to here, have been Chef Fernand Corformat, and Chef Croft Kerdrain Auray.
Margaux
Tell us about your professional career choice, to go to Dubai and The French Chefs of Dubai, are you the Founder and Collaborator ? What activities does the organization take part in ?
Grégoire
Firstly, my career choice arrived at my former position. In, Dubai, the restaurant where I am employed, focuses on the concept of Franco – Japanese. In fact, it is synonymous with the openness internationally and the essential factor. In reference, to The French Chefs In Dubai, I am the Founder, and my goal is to bring together, network and link, the culinary leaders, to other culinary leaders, so that they can present their epicurean creations and work, and, you can call it, is a pool of international creation.
Margaux
What is your knowledge about our website: www.visionsgourmandes.com ?
Grégoire
www.visionsgourmandes.com is a quality website, and contains the largest highly readable and intelligent section called Theme Albums I have seen to date.
Margaux
What are your viewpoints on the concept and the materials contained and provided by Visions Gourmandes website ? Do you visit regularly ? What are some of the topics, or tools that you would like to see added to our website ?
Grégoire
I find the website, very objectively successful. I visit, as often as there is, new material, to see the newly published features, themes, presentations and interviews. If I were to add one thing, it would be a “tab search“ by Keyword.
Margaux
What is your opinion about the popularity of the T.V. emissions and the growing adoration for the Chefs and the culinary arts in general, and the artistic aspect of the art of plating that has been emphasized ?
Grégoire
I am glad to see the culinary arts via the media, however, young people and young culinary artists, believe that this is an easy job, however, it requires tremendous sacrifice, and these programmes do not show this side of our professions. On the other hand, it opens so many possibilities of creativity, and for new leaders to become inspired and more motivated, and for future generations.
Margaux
What is the degree of importance that you bring to the aesthetics of your presentations ?
Grégoire
For me, as well as many other Chefs, it is one of the major elements, before anything else, because this is the first view of the plate, as it is placed upon the table.
Margaux
Do you believe it is relevant to devote time and rigor to the dressing and presenting before the serving to the client ?
Grégoire
Yes, definitely. The XXI century clientele, are requesting “explosion“ impact and graphically designed plating arrangements. This is surely a means in which a Chef defines his style of signature.
Margaux
When, working on a new seasonal array of dishes, what is the creative process in terms of presentation ? Do you sketch the presentation ? Research where ? Imagination ? Websites browsing ? Books and/or Magazines ?
Grégoire
When working on a new array of seasonal dishes, the products, the seasonal factors by their colors, hues and tones, for example, Autumn, my plates shall exhibit, the earth palette and of course, I draw some sketches, however, moreover, it is quite time consuming, so I depend on my instincts, or hunches and intuition. The inspiration may come from the creations in a book, etcetera. However, it is then, executed by my own instinctive means.
Margaux
Among the International Chefs, who do you deem the best presenters and why ?
Grégoire
Benoît or blessed, wall flower, Chef Crissier for me is the Master Chef, the flat lines, the product of course, the large table, all there. I also like the clause, in Chicago, “Molecular“ register, for the exhibition, offered.
Margaux
What are your strengths and what are your weaknesses, the things you would like to improve upon, in respect to the culinary arts ?
Grégoire
My strengths are my travel experience, and my creativity and my greatest weakness, is the impatience, as I know, living under the seasonal changes to showcase the Kitchen, and the deservance of the finished recipes and presentations.
Margaux
Let us turn to, what is your training course for new chefs with regard to the dressage and presentation of the final plating ?
Grégoire
I have been fortunate to have been coached and trained by : Chef Professor, Gilles Marchal, the Creative Director of The House of Chocolate, Chef Pierre Gagnaire and Chef Balzac. Thus, I follow in synonymous and parallel footsteps.
Margaux
Do you believe that the Culinary Institutes put enough emphasis on the dressing and presentation aspects of the process of the dish ?
Grégoire
To date, this is undergoing great changes, and culinary institutes are more in tune with the times.
Margaux
Now, to turn to, photography. Do you regularly, take photos of your presentations ? If not, who does ? A friend, A professional ?
Grégoire
Yes, I myself take my photographs. I have a Canon 550 D camera, and am extremely pleased with the results.
Margaux
Do you have a public website / blog, where you show all your photographs to the public ?
Grégoire
Only in Facebook at the moment; The French Chefs of Dubai.
Margaux
Have you been researching any local Dubai based indigenous products ?
Grégoire
Not really, because the local products are often just average in quality, however, this too, is undergoing change.
Margaux
Tell us about your professional projects for 2014.
Grégoire
The opening of Restaurant Reign in Dubaï.
Margaux
Tell us about 2 trips; a dream trip gastronomically that you had done, and a dream trip gastronomically, you want to take and why.
Grégoire
Japan, to discover and explore the gastronomy. Memorable are the colors and textures of The Moroccan Desert.
Margaux
Tell us about your favorite Culinary Books that you refer to and recommend.
Grégoire
Chef Thierry Marx, “Sweet Marx“, the pastry bible, an incredible book.
Margaux
Last but not least, tell us, if you could invite 3 people from all of history, alive or passed on, to have dinner with you; who would they be ? And Where would you go or what would you prepare if having dinner with them at home ?
Grégoire
The people that matter the most to me, my beloved wife, and family for example, and not because, “ the kitchen is all about sharing and love “ and an exemplary Chef or Cook, must love people, and admire the dishes they prepare.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Grégoire Berger 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
.
.
The Founder of French Chefs In Dubai, Chef Grégoire Berger
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Grégoire Berger
.
Chef Grégoire Berger, a native of Versailles, Paris, raised in the Morbihan region of Brittany, has always been fascinated by his surroundings, The Fish Auctions, and the unforgettable aromas of his Grandmother´s sauces and batters, where he would dip his finger in for a sample tasting.
Exemplary prepared, Chef Grégoire had studied under Chef Croft Kerdrain Audrey, Professor and Chef Gilles Marchal, the Creative Director of The House of Chocolate, also with Chef Michael Nave, right arm of Pierre Gagnaire, and Chef of Balzac.
Furthermore, he is a graduate of CFA, in Vannes, Brittany, a prestigious culinary institute.
To date, he is the Founder of The French Chefs of Dubai, networking and linking, culinary leaders to other culinary leaders, so that they can showcase their gastronomic creations, and work together, in a pool of international creation.
In 2014, and in combination with two other Chefs, the brilliant and talented Chef Gregory will be opening the Reign Restaurant in the heart of Dubai.
.
Face to face... Interview with Grégoire Berger
.
Margaux
Tell us, where were you born and raised.
Grégoire
I was born in Versailles, near Paris, however, I grew up in Brittany, in the Morbihan region, and this is where I developed my senses and my passion for the wonderful world of the culinary arts.
Margaux
What and / or who were the catalysts in motivating and inspiring you, to study the culinary arts and where did you attend Culinary Institute(s) ?
Grégoire
I have always been fascinated by the soil, and land in my area, and the extreme freshness of the products, and the fish auctions, and henceforth, the landscapes that extended themselves to our tables. Moreover, the dishes of my Grandmother and the aromas, dip your finger in the sauces and batters, and the marvel of pastries. When I was very young, I constantly thought of the endless possibilities of creating a business, and thus, I went to CFA, Vannes, in Brittany, an excellent culinary institute, to form my base of techniques and learn, study, and prepare myself for a career in the culinary arts sector.
Margaux
Can you tell us about your Mentors ?
Grégoire
I think, all the Leaders, with whom I have worked with, are my Mentors, in fact, everyone that has coached me or has given me a bit of their soul, perceptions of the professional kitchen and extended their positive and constructive advice, have been a Mentor. The first Chefs, I shall give my greatest thanks to here, have been Chef Fernand Corformat, and Chef Croft Kerdrain Auray.
Margaux
Tell us about your professional career choice, to go to Dubai and The French Chefs of Dubai, are you the Founder and Collaborator ? What activities does the organization take part in ?
Grégoire
Firstly, my career choice arrived at my former position. In, Dubai, the restaurant where I am employed, focuses on the concept of Franco – Japanese. In fact, it is synonymous with the openness internationally and the essential factor. In reference, to The French Chefs In Dubai, I am the Founder, and my goal is to bring together, network and link, the culinary leaders, to other culinary leaders, so that they can present their epicurean creations and work, and, you can call it, is a pool of international creation.
Margaux
What is your knowledge about our website: www.visionsgourmandes.com ?
Grégoire
www.visionsgourmandes.com is a quality website, and contains the largest highly readable and intelligent section called Theme Albums I have seen to date.
Margaux
What are your viewpoints on the concept and the materials contained and provided by Visions Gourmandes website ? Do you visit regularly ? What are some of the topics, or tools that you would like to see added to our website ?
Grégoire
I find the website, very objectively successful. I visit, as often as there is, new material, to see the newly published features, themes, presentations and interviews. If I were to add one thing, it would be a “tab search“ by Keyword.
Margaux
What is your opinion about the popularity of the T.V. emissions and the growing adoration for the Chefs and the culinary arts in general, and the artistic aspect of the art of plating that has been emphasized ?
Grégoire
I am glad to see the culinary arts via the media, however, young people and young culinary artists, believe that this is an easy job, however, it requires tremendous sacrifice, and these programmes do not show this side of our professions. On the other hand, it opens so many possibilities of creativity, and for new leaders to become inspired and more motivated, and for future generations.
Margaux
What is the degree of importance that you bring to the aesthetics of your presentations ?
Grégoire
For me, as well as many other Chefs, it is one of the major elements, before anything else, because this is the first view of the plate, as it is placed upon the table.
Margaux
Do you believe it is relevant to devote time and rigor to the dressing and presenting before the serving to the client ?
Grégoire
Yes, definitely. The XXI century clientele, are requesting “explosion“ impact and graphically designed plating arrangements. This is surely a means in which a Chef defines his style of signature.
Margaux
When, working on a new seasonal array of dishes, what is the creative process in terms of presentation ? Do you sketch the presentation ? Research where ? Imagination ? Websites browsing ? Books and/or Magazines ?
Grégoire
When working on a new array of seasonal dishes, the products, the seasonal factors by their colors, hues and tones, for example, Autumn, my plates shall exhibit, the earth palette and of course, I draw some sketches, however, moreover, it is quite time consuming, so I depend on my instincts, or hunches and intuition. The inspiration may come from the creations in a book, etcetera. However, it is then, executed by my own instinctive means.
Margaux
Among the International Chefs, who do you deem the best presenters and why ?
Grégoire
Benoît or blessed, wall flower, Chef Crissier for me is the Master Chef, the flat lines, the product of course, the large table, all there. I also like the clause, in Chicago, “Molecular“ register, for the exhibition, offered.
Margaux
What are your strengths and what are your weaknesses, the things you would like to improve upon, in respect to the culinary arts ?
Grégoire
My strengths are my travel experience, and my creativity and my greatest weakness, is the impatience, as I know, living under the seasonal changes to showcase the Kitchen, and the deservance of the finished recipes and presentations.
Margaux
Let us turn to, what is your training course for new chefs with regard to the dressage and presentation of the final plating ?
Grégoire
I have been fortunate to have been coached and trained by : Chef Professor, Gilles Marchal, the Creative Director of The House of Chocolate, Chef Pierre Gagnaire and Chef Balzac. Thus, I follow in synonymous and parallel footsteps.
Margaux
Do you believe that the Culinary Institutes put enough emphasis on the dressing and presentation aspects of the process of the dish ?
Grégoire
To date, this is undergoing great changes, and culinary institutes are more in tune with the times.
Margaux
Now, to turn to, photography. Do you regularly, take photos of your presentations ? If not, who does ? A friend, A professional ?
Grégoire
Yes, I myself take my photographs. I have a Canon 550 D camera, and am extremely pleased with the results.
Margaux
Do you have a public website / blog, where you show all your photographs to the public ?
Grégoire
Only in Facebook at the moment; The French Chefs of Dubai.
Margaux
Have you been researching any local Dubai based indigenous products ?
Grégoire
Not really, because the local products are often just average in quality, however, this too, is undergoing change.
Margaux
Tell us about your professional projects for 2014.
Grégoire
The opening of Restaurant Reign in Dubaï.
Margaux
Tell us about 2 trips; a dream trip gastronomically that you had done, and a dream trip gastronomically, you want to take and why.
Grégoire
Japan, to discover and explore the gastronomy. Memorable are the colors and textures of The Moroccan Desert.
Margaux
Tell us about your favorite Culinary Books that you refer to and recommend.
Grégoire
Chef Thierry Marx, “Sweet Marx“, the pastry bible, an incredible book.
Margaux
Last but not least, tell us, if you could invite 3 people from all of history, alive or passed on, to have dinner with you; who would they be ? And Where would you go or what would you prepare if having dinner with them at home ?
Grégoire
The people that matter the most to me, my beloved wife, and family for example, and not because, “ the kitchen is all about sharing and love “ and an exemplary Chef or Cook, must love people, and admire the dishes they prepare.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Grégoire Berger 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
.
.
The Founder of French Chefs In Dubai, Chef Grégoire Berger
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Grégoire Berger
.
Chef Grégoire Berger, a native of Versailles, Paris, raised in the Morbihan region of Brittany, has always been fascinated by his surroundings, The Fish Auctions, and the unforgettable aromas of his Grandmother´s sauces and batters, where he would dip his finger in for a sample tasting.
Exemplary prepared, Chef Grégoire had studied under Chef Croft Kerdrain Audrey, Professor and Chef Gilles Marchal, the Creative Director of The House of Chocolate, also with Chef Michael Nave, right arm of Pierre Gagnaire, and Chef of Balzac.
Furthermore, he is a graduate of CFA, in Vannes, Brittany, a prestigious culinary institute.
To date, he is the Founder of The French Chefs of Dubai, networking and linking, culinary leaders to other culinary leaders, so that they can showcase their gastronomic creations, and work together, in a pool of international creation.
In 2014, and in combination with two other Chefs, the brilliant and talented Chef Gregory will be opening the Reign Restaurant in the heart of Dubai.
.
Face to face... Interview with Grégoire Berger
.
Margaux
Tell us, where were you born and raised.
Grégoire
I was born in Versailles, near Paris, however, I grew up in Brittany, in the Morbihan region, and this is where I developed my senses and my passion for the wonderful world of the culinary arts.
Margaux
What and / or who were the catalysts in motivating and inspiring you, to study the culinary arts and where did you attend Culinary Institute(s) ?
Grégoire
I have always been fascinated by the soil, and land in my area, and the extreme freshness of the products, and the fish auctions, and henceforth, the landscapes that extended themselves to our tables. Moreover, the dishes of my Grandmother and the aromas, dip your finger in the sauces and batters, and the marvel of pastries. When I was very young, I constantly thought of the endless possibilities of creating a business, and thus, I went to CFA, Vannes, in Brittany, an excellent culinary institute, to form my base of techniques and learn, study, and prepare myself for a career in the culinary arts sector.
Margaux
Can you tell us about your Mentors ?
Grégoire
I think, all the Leaders, with whom I have worked with, are my Mentors, in fact, everyone that has coached me or has given me a bit of their soul, perceptions of the professional kitchen and extended their positive and constructive advice, have been a Mentor. The first Chefs, I shall give my greatest thanks to here, have been Chef Fernand Corformat, and Chef Croft Kerdrain Auray.
Margaux
Tell us about your professional career choice, to go to Dubai and The French Chefs of Dubai, are you the Founder and Collaborator ? What activities does the organization take part in ?
Grégoire
Firstly, my career choice arrived at my former position. In, Dubai, the restaurant where I am employed, focuses on the concept of Franco – Japanese. In fact, it is synonymous with the openness internationally and the essential factor. In reference, to The French Chefs In Dubai, I am the Founder, and my goal is to bring together, network and link, the culinary leaders, to other culinary leaders, so that they can present their epicurean creations and work, and, you can call it, is a pool of international creation.
Margaux
What is your knowledge about our website: www.visionsgourmandes.com ?
Grégoire
www.visionsgourmandes.com is a quality website, and contains the largest highly readable and intelligent section called Theme Albums I have seen to date.
Margaux
What are your viewpoints on the concept and the materials contained and provided by Visions Gourmandes website ? Do you visit regularly ? What are some of the topics, or tools that you would like to see added to our website ?
Grégoire
I find the website, very objectively successful. I visit, as often as there is, new material, to see the newly published features, themes, presentations and interviews. If I were to add one thing, it would be a “tab search“ by Keyword.
Margaux
What is your opinion about the popularity of the T.V. emissions and the growing adoration for the Chefs and the culinary arts in general, and the artistic aspect of the art of plating that has been emphasized ?
Grégoire
I am glad to see the culinary arts via the media, however, young people and young culinary artists, believe that this is an easy job, however, it requires tremendous sacrifice, and these programmes do not show this side of our professions. On the other hand, it opens so many possibilities of creativity, and for new leaders to become inspired and more motivated, and for future generations.
Margaux
What is the degree of importance that you bring to the aesthetics of your presentations ?
Grégoire
For me, as well as many other Chefs, it is one of the major elements, before anything else, because this is the first view of the plate, as it is placed upon the table.
Margaux
Do you believe it is relevant to devote time and rigor to the dressing and presenting before the serving to the client ?
Grégoire
Yes, definitely. The XXI century clientele, are requesting “explosion“ impact and graphically designed plating arrangements. This is surely a means in which a Chef defines his style of signature.
Margaux
When, working on a new seasonal array of dishes, what is the creative process in terms of presentation ? Do you sketch the presentation ? Research where ? Imagination ? Websites browsing ? Books and/or Magazines ?
Grégoire
When working on a new array of seasonal dishes, the products, the seasonal factors by their colors, hues and tones, for example, Autumn, my plates shall exhibit, the earth palette and of course, I draw some sketches, however, moreover, it is quite time consuming, so I depend on my instincts, or hunches and intuition. The inspiration may come from the creations in a book, etcetera. However, it is then, executed by my own instinctive means.
Margaux
Among the International Chefs, who do you deem the best presenters and why ?
Grégoire
Benoît or blessed, wall flower, Chef Crissier for me is the Master Chef, the flat lines, the product of course, the large table, all there. I also like the clause, in Chicago, “Molecular“ register, for the exhibition, offered.
Margaux
What are your strengths and what are your weaknesses, the things you would like to improve upon, in respect to the culinary arts ?
Grégoire
My strengths are my travel experience, and my creativity and my greatest weakness, is the impatience, as I know, living under the seasonal changes to showcase the Kitchen, and the deservance of the finished recipes and presentations.
Margaux
Let us turn to, what is your training course for new chefs with regard to the dressage and presentation of the final plating ?
Grégoire
I have been fortunate to have been coached and trained by : Chef Professor, Gilles Marchal, the Creative Director of The House of Chocolate, Chef Pierre Gagnaire and Chef Balzac. Thus, I follow in synonymous and parallel footsteps.
Margaux
Do you believe that the Culinary Institutes put enough emphasis on the dressing and presentation aspects of the process of the dish ?
Grégoire
To date, this is undergoing great changes, and culinary institutes are more in tune with the times.
Margaux
Now, to turn to, photography. Do you regularly, take photos of your presentations ? If not, who does ? A friend, A professional ?
Grégoire
Yes, I myself take my photographs. I have a Canon 550 D camera, and am extremely pleased with the results.
Margaux
Do you have a public website / blog, where you show all your photographs to the public ?
Grégoire
Only in Facebook at the moment; The French Chefs of Dubai.
Margaux
Have you been researching any local Dubai based indigenous products ?
Grégoire
Not really, because the local products are often just average in quality, however, this too, is undergoing change.
Margaux
Tell us about your professional projects for 2014.
Grégoire
The opening of Restaurant Reign in Dubaï.
Margaux
Tell us about 2 trips; a dream trip gastronomically that you had done, and a dream trip gastronomically, you want to take and why.
Grégoire
Japan, to discover and explore the gastronomy. Memorable are the colors and textures of The Moroccan Desert.
Margaux
Tell us about your favorite Culinary Books that you refer to and recommend.
Grégoire
Chef Thierry Marx, “Sweet Marx“, the pastry bible, an incredible book.
Margaux
Last but not least, tell us, if you could invite 3 people from all of history, alive or passed on, to have dinner with you; who would they be ? And Where would you go or what would you prepare if having dinner with them at home ?
Grégoire
The people that matter the most to me, my beloved wife, and family for example, and not because, “ the kitchen is all about sharing and love “ and an exemplary Chef or Cook, must love people, and admire the dishes they prepare.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Grégoire Berger 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
.
.
The Founder of French Chefs In Dubai, Chef Grégoire Berger
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Grégoire Berger
.
Chef Grégoire Berger, a native of Versailles, Paris, raised in the Morbihan region of Brittany, has always been fascinated by his surroundings, The Fish Auctions, and the unforgettable aromas of his Grandmother´s sauces and batters, where he would dip his finger in for a sample tasting.
Exemplary prepared, Chef Grégoire had studied under Chef Croft Kerdrain Audrey, Professor and Chef Gilles Marchal, the Creative Director of The House of Chocolate, also with Chef Michael Nave, right arm of Pierre Gagnaire, and Chef of Balzac.
Furthermore, he is a graduate of CFA, in Vannes, Brittany, a prestigious culinary institute.
To date, he is the Founder of The French Chefs of Dubai, networking and linking, culinary leaders to other culinary leaders, so that they can showcase their gastronomic creations, and work together, in a pool of international creation.
In 2014, and in combination with two other Chefs, the brilliant and talented Chef Gregory will be opening the Reign Restaurant in the heart of Dubai.
.
Face to face... Interview with Grégoire Berger
.
Margaux
Tell us, where were you born and raised.
Grégoire
I was born in Versailles, near Paris, however, I grew up in Brittany, in the Morbihan region, and this is where I developed my senses and my passion for the wonderful world of the culinary arts.
Margaux
What and / or who were the catalysts in motivating and inspiring you, to study the culinary arts and where did you attend Culinary Institute(s) ?
Grégoire
I have always been fascinated by the soil, and land in my area, and the extreme freshness of the products, and the fish auctions, and henceforth, the landscapes that extended themselves to our tables. Moreover, the dishes of my Grandmother and the aromas, dip your finger in the sauces and batters, and the marvel of pastries. When I was very young, I constantly thought of the endless possibilities of creating a business, and thus, I went to CFA, Vannes, in Brittany, an excellent culinary institute, to form my base of techniques and learn, study, and prepare myself for a career in the culinary arts sector.
Margaux
Can you tell us about your Mentors ?
Grégoire
I think, all the Leaders, with whom I have worked with, are my Mentors, in fact, everyone that has coached me or has given me a bit of their soul, perceptions of the professional kitchen and extended their positive and constructive advice, have been a Mentor. The first Chefs, I shall give my greatest thanks to here, have been Chef Fernand Corformat, and Chef Croft Kerdrain Auray.
Margaux
Tell us about your professional career choice, to go to Dubai and The French Chefs of Dubai, are you the Founder and Collaborator ? What activities does the organization take part in ?
Grégoire
Firstly, my career choice arrived at my former position. In, Dubai, the restaurant where I am employed, focuses on the concept of Franco – Japanese. In fact, it is synonymous with the openness internationally and the essential factor. In reference, to The French Chefs In Dubai, I am the Founder, and my goal is to bring together, network and link, the culinary leaders, to other culinary leaders, so that they can present their epicurean creations and work, and, you can call it, is a pool of international creation.
Margaux
What is your knowledge about our website: www.visionsgourmandes.com ?
Grégoire
www.visionsgourmandes.com is a quality website, and contains the largest highly readable and intelligent section called Theme Albums I have seen to date.
Margaux
What are your viewpoints on the concept and the materials contained and provided by Visions Gourmandes website ? Do you visit regularly ? What are some of the topics, or tools that you would like to see added to our website ?
Grégoire
I find the website, very objectively successful. I visit, as often as there is, new material, to see the newly published features, themes, presentations and interviews. If I were to add one thing, it would be a “tab search“ by Keyword.
Margaux
What is your opinion about the popularity of the T.V. emissions and the growing adoration for the Chefs and the culinary arts in general, and the artistic aspect of the art of plating that has been emphasized ?
Grégoire
I am glad to see the culinary arts via the media, however, young people and young culinary artists, believe that this is an easy job, however, it requires tremendous sacrifice, and these programmes do not show this side of our professions. On the other hand, it opens so many possibilities of creativity, and for new leaders to become inspired and more motivated, and for future generations.
Margaux
What is the degree of importance that you bring to the aesthetics of your presentations ?
Grégoire
For me, as well as many other Chefs, it is one of the major elements, before anything else, because this is the first view of the plate, as it is placed upon the table.
Margaux
Do you believe it is relevant to devote time and rigor to the dressing and presenting before the serving to the client ?
Grégoire
Yes, definitely. The XXI century clientele, are requesting “explosion“ impact and graphically designed plating arrangements. This is surely a means in which a Chef defines his style of signature.
Margaux
When, working on a new seasonal array of dishes, what is the creative process in terms of presentation ? Do you sketch the presentation ? Research where ? Imagination ? Websites browsing ? Books and/or Magazines ?
Grégoire
When working on a new array of seasonal dishes, the products, the seasonal factors by their colors, hues and tones, for example, Autumn, my plates shall exhibit, the earth palette and of course, I draw some sketches, however, moreover, it is quite time consuming, so I depend on my instincts, or hunches and intuition. The inspiration may come from the creations in a book, etcetera. However, it is then, executed by my own instinctive means.
Margaux
Among the International Chefs, who do you deem the best presenters and why ?
Grégoire
Benoît or blessed, wall flower, Chef Crissier for me is the Master Chef, the flat lines, the product of course, the large table, all there. I also like the clause, in Chicago, “Molecular“ register, for the exhibition, offered.
Margaux
What are your strengths and what are your weaknesses, the things you would like to improve upon, in respect to the culinary arts ?
Grégoire
My strengths are my travel experience, and my creativity and my greatest weakness, is the impatience, as I know, living under the seasonal changes to showcase the Kitchen, and the deservance of the finished recipes and presentations.
Margaux
Let us turn to, what is your training course for new chefs with regard to the dressage and presentation of the final plating ?
Grégoire
I have been fortunate to have been coached and trained by : Chef Professor, Gilles Marchal, the Creative Director of The House of Chocolate, Chef Pierre Gagnaire and Chef Balzac. Thus, I follow in synonymous and parallel footsteps.
Margaux
Do you believe that the Culinary Institutes put enough emphasis on the dressing and presentation aspects of the process of the dish ?
Grégoire
To date, this is undergoing great changes, and culinary institutes are more in tune with the times.
Margaux
Now, to turn to, photography. Do you regularly, take photos of your presentations ? If not, who does ? A friend, A professional ?
Grégoire
Yes, I myself take my photographs. I have a Canon 550 D camera, and am extremely pleased with the results.
Margaux
Do you have a public website / blog, where you show all your photographs to the public ?
Grégoire
Only in Facebook at the moment; The French Chefs of Dubai.
Margaux
Have you been researching any local Dubai based indigenous products ?
Grégoire
Not really, because the local products are often just average in quality, however, this too, is undergoing change.
Margaux
Tell us about your professional projects for 2014.
Grégoire
The opening of Restaurant Reign in Dubaï.
Margaux
Tell us about 2 trips; a dream trip gastronomically that you had done, and a dream trip gastronomically, you want to take and why.
Grégoire
Japan, to discover and explore the gastronomy. Memorable are the colors and textures of The Moroccan Desert.
Margaux
Tell us about your favorite Culinary Books that you refer to and recommend.
Grégoire
Chef Thierry Marx, “Sweet Marx“, the pastry bible, an incredible book.
Margaux
Last but not least, tell us, if you could invite 3 people from all of history, alive or passed on, to have dinner with you; who would they be ? And Where would you go or what would you prepare if having dinner with them at home ?
Grégoire
The people that matter the most to me, my beloved wife, and family for example, and not because, “ the kitchen is all about sharing and love “ and an exemplary Chef or Cook, must love people, and admire the dishes they prepare.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Grégoire Berger 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
.
.
The Founder of French Chefs In Dubai, Chef Grégoire Berger
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Grégoire Berger
.
Chef Grégoire Berger, a native of Versailles, Paris, raised in the Morbihan region of Brittany, has always been fascinated by his surroundings, The Fish Auctions, and the unforgettable aromas of his Grandmother´s sauces and batters, where he would dip his finger in for a sample tasting.
Exemplary prepared, Chef Grégoire had studied under Chef Croft Kerdrain Audrey, Professor and Chef Gilles Marchal, the Creative Director of The House of Chocolate, also with Chef Michael Nave, right arm of Pierre Gagnaire, and Chef of Balzac.
Furthermore, he is a graduate of CFA, in Vannes, Brittany, a prestigious culinary institute.
To date, he is the Founder of The French Chefs of Dubai, networking and linking, culinary leaders to other culinary leaders, so that they can showcase their gastronomic creations, and work together, in a pool of international creation.
In 2014, and in combination with two other Chefs, the brilliant and talented Chef Gregory will be opening the Reign Restaurant in the heart of Dubai.
.
Face to face... Interview with Grégoire Berger
.
Margaux
Tell us, where were you born and raised.
Grégoire
I was born in Versailles, near Paris, however, I grew up in Brittany, in the Morbihan region, and this is where I developed my senses and my passion for the wonderful world of the culinary arts.
Margaux
What and / or who were the catalysts in motivating and inspiring you, to study the culinary arts and where did you attend Culinary Institute(s) ?
Grégoire
I have always been fascinated by the soil, and land in my area, and the extreme freshness of the products, and the fish auctions, and henceforth, the landscapes that extended themselves to our tables. Moreover, the dishes of my Grandmother and the aromas, dip your finger in the sauces and batters, and the marvel of pastries. When I was very young, I constantly thought of the endless possibilities of creating a business, and thus, I went to CFA, Vannes, in Brittany, an excellent culinary institute, to form my base of techniques and learn, study, and prepare myself for a career in the culinary arts sector.
Margaux
Can you tell us about your Mentors ?
Grégoire
I think, all the Leaders, with whom I have worked with, are my Mentors, in fact, everyone that has coached me or has given me a bit of their soul, perceptions of the professional kitchen and extended their positive and constructive advice, have been a Mentor. The first Chefs, I shall give my greatest thanks to here, have been Chef Fernand Corformat, and Chef Croft Kerdrain Auray.
Margaux
Tell us about your professional career choice, to go to Dubai and The French Chefs of Dubai, are you the Founder and Collaborator ? What activities does the organization take part in ?
Grégoire
Firstly, my career choice arrived at my former position. In, Dubai, the restaurant where I am employed, focuses on the concept of Franco – Japanese. In fact, it is synonymous with the openness internationally and the essential factor. In reference, to The French Chefs In Dubai, I am the Founder, and my goal is to bring together, network and link, the culinary leaders, to other culinary leaders, so that they can present their epicurean creations and work, and, you can call it, is a pool of international creation.
Margaux
What is your knowledge about our website: www.visionsgourmandes.com ?
Grégoire
www.visionsgourmandes.com is a quality website, and contains the largest highly readable and intelligent section called Theme Albums I have seen to date.
Margaux
What are your viewpoints on the concept and the materials contained and provided by Visions Gourmandes website ? Do you visit regularly ? What are some of the topics, or tools that you would like to see added to our website ?
Grégoire
I find the website, very objectively successful. I visit, as often as there is, new material, to see the newly published features, themes, presentations and interviews. If I were to add one thing, it would be a “tab search“ by Keyword.
Margaux
What is your opinion about the popularity of the T.V. emissions and the growing adoration for the Chefs and the culinary arts in general, and the artistic aspect of the art of plating that has been emphasized ?
Grégoire
I am glad to see the culinary arts via the media, however, young people and young culinary artists, believe that this is an easy job, however, it requires tremendous sacrifice, and these programmes do not show this side of our professions. On the other hand, it opens so many possibilities of creativity, and for new leaders to become inspired and more motivated, and for future generations.
Margaux
What is the degree of importance that you bring to the aesthetics of your presentations ?
Grégoire
For me, as well as many other Chefs, it is one of the major elements, before anything else, because this is the first view of the plate, as it is placed upon the table.
Margaux
Do you believe it is relevant to devote time and rigor to the dressing and presenting before the serving to the client ?
Grégoire
Yes, definitely. The XXI century clientele, are requesting “explosion“ impact and graphically designed plating arrangements. This is surely a means in which a Chef defines his style of signature.
Margaux
When, working on a new seasonal array of dishes, what is the creative process in terms of presentation ? Do you sketch the presentation ? Research where ? Imagination ? Websites browsing ? Books and/or Magazines ?
Grégoire
When working on a new array of seasonal dishes, the products, the seasonal factors by their colors, hues and tones, for example, Autumn, my plates shall exhibit, the earth palette and of course, I draw some sketches, however, moreover, it is quite time consuming, so I depend on my instincts, or hunches and intuition. The inspiration may come from the creations in a book, etcetera. However, it is then, executed by my own instinctive means.
Margaux
Among the International Chefs, who do you deem the best presenters and why ?
Grégoire
Benoît or blessed, wall flower, Chef Crissier for me is the Master Chef, the flat lines, the product of course, the large table, all there. I also like the clause, in Chicago, “Molecular“ register, for the exhibition, offered.
Margaux
What are your strengths and what are your weaknesses, the things you would like to improve upon, in respect to the culinary arts ?
Grégoire
My strengths are my travel experience, and my creativity and my greatest weakness, is the impatience, as I know, living under the seasonal changes to showcase the Kitchen, and the deservance of the finished recipes and presentations.
Margaux
Let us turn to, what is your training course for new chefs with regard to the dressage and presentation of the final plating ?
Grégoire
I have been fortunate to have been coached and trained by : Chef Professor, Gilles Marchal, the Creative Director of The House of Chocolate, Chef Pierre Gagnaire and Chef Balzac. Thus, I follow in synonymous and parallel footsteps.
Margaux
Do you believe that the Culinary Institutes put enough emphasis on the dressing and presentation aspects of the process of the dish ?
Grégoire
To date, this is undergoing great changes, and culinary institutes are more in tune with the times.
Margaux
Now, to turn to, photography. Do you regularly, take photos of your presentations ? If not, who does ? A friend, A professional ?
Grégoire
Yes, I myself take my photographs. I have a Canon 550 D camera, and am extremely pleased with the results.
Margaux
Do you have a public website / blog, where you show all your photographs to the public ?
Grégoire
Only in Facebook at the moment; The French Chefs of Dubai.
Margaux
Have you been researching any local Dubai based indigenous products ?
Grégoire
Not really, because the local products are often just average in quality, however, this too, is undergoing change.
Margaux
Tell us about your professional projects for 2014.
Grégoire
The opening of Restaurant Reign in Dubaï.
Margaux
Tell us about 2 trips; a dream trip gastronomically that you had done, and a dream trip gastronomically, you want to take and why.
Grégoire
Japan, to discover and explore the gastronomy. Memorable are the colors and textures of The Moroccan Desert.
Margaux
Tell us about your favorite Culinary Books that you refer to and recommend.
Grégoire
Chef Thierry Marx, “Sweet Marx“, the pastry bible, an incredible book.
Margaux
Last but not least, tell us, if you could invite 3 people from all of history, alive or passed on, to have dinner with you; who would they be ? And Where would you go or what would you prepare if having dinner with them at home ?
Grégoire
The people that matter the most to me, my beloved wife, and family for example, and not because, “ the kitchen is all about sharing and love “ and an exemplary Chef or Cook, must love people, and admire the dishes they prepare.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Grégoire Berger 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
.
.
The Founder of French Chefs In Dubai, Chef Grégoire Berger
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Grégoire Berger
.
Chef Grégoire Berger, a native of Versailles, Paris, raised in the Morbihan region of Brittany, has always been fascinated by his surroundings, The Fish Auctions, and the unforgettable aromas of his Grandmother´s sauces and batters, where he would dip his finger in for a sample tasting.
Exemplary prepared, Chef Grégoire had studied under Chef Croft Kerdrain Audrey, Professor and Chef Gilles Marchal, the Creative Director of The House of Chocolate, also with Chef Michael Nave, right arm of Pierre Gagnaire, and Chef of Balzac.
Furthermore, he is a graduate of CFA, in Vannes, Brittany, a prestigious culinary institute.
To date, he is the Founder of The French Chefs of Dubai, networking and linking, culinary leaders to other culinary leaders, so that they can showcase their gastronomic creations, and work together, in a pool of international creation.
In 2014, and in combination with two other Chefs, the brilliant and talented Chef Gregory will be opening the Reign Restaurant in the heart of Dubai.
.
Face to face... Interview with Grégoire Berger
.
Margaux
Tell us, where were you born and raised.
Grégoire
I was born in Versailles, near Paris, however, I grew up in Brittany, in the Morbihan region, and this is where I developed my senses and my passion for the wonderful world of the culinary arts.
Margaux
What and / or who were the catalysts in motivating and inspiring you, to study the culinary arts and where did you attend Culinary Institute(s) ?
Grégoire
I have always been fascinated by the soil, and land in my area, and the extreme freshness of the products, and the fish auctions, and henceforth, the landscapes that extended themselves to our tables. Moreover, the dishes of my Grandmother and the aromas, dip your finger in the sauces and batters, and the marvel of pastries. When I was very young, I constantly thought of the endless possibilities of creating a business, and thus, I went to CFA, Vannes, in Brittany, an excellent culinary institute, to form my base of techniques and learn, study, and prepare myself for a career in the culinary arts sector.
Margaux
Can you tell us about your Mentors ?
Grégoire
I think, all the Leaders, with whom I have worked with, are my Mentors, in fact, everyone that has coached me or has given me a bit of their soul, perceptions of the professional kitchen and extended their positive and constructive advice, have been a Mentor. The first Chefs, I shall give my greatest thanks to here, have been Chef Fernand Corformat, and Chef Croft Kerdrain Auray.
Margaux
Tell us about your professional career choice, to go to Dubai and The French Chefs of Dubai, are you the Founder and Collaborator ? What activities does the organization take part in ?
Grégoire
Firstly, my career choice arrived at my former position. In, Dubai, the restaurant where I am employed, focuses on the concept of Franco – Japanese. In fact, it is synonymous with the openness internationally and the essential factor. In reference, to The French Chefs In Dubai, I am the Founder, and my goal is to bring together, network and link, the culinary leaders, to other culinary leaders, so that they can present their epicurean creations and work, and, you can call it, is a pool of international creation.
Margaux
What is your knowledge about our website: www.visionsgourmandes.com ?
Grégoire
www.visionsgourmandes.com is a quality website, and contains the largest highly readable and intelligent section called Theme Albums I have seen to date.
Margaux
What are your viewpoints on the concept and the materials contained and provided by Visions Gourmandes website ? Do you visit regularly ? What are some of the topics, or tools that you would like to see added to our website ?
Grégoire
I find the website, very objectively successful. I visit, as often as there is, new material, to see the newly published features, themes, presentations and interviews. If I were to add one thing, it would be a “tab search“ by Keyword.
Margaux
What is your opinion about the popularity of the T.V. emissions and the growing adoration for the Chefs and the culinary arts in general, and the artistic aspect of the art of plating that has been emphasized ?
Grégoire
I am glad to see the culinary arts via the media, however, young people and young culinary artists, believe that this is an easy job, however, it requires tremendous sacrifice, and these programmes do not show this side of our professions. On the other hand, it opens so many possibilities of creativity, and for new leaders to become inspired and more motivated, and for future generations.
Margaux
What is the degree of importance that you bring to the aesthetics of your presentations ?
Grégoire
For me, as well as many other Chefs, it is one of the major elements, before anything else, because this is the first view of the plate, as it is placed upon the table.
Margaux
Do you believe it is relevant to devote time and rigor to the dressing and presenting before the serving to the client ?
Grégoire
Yes, definitely. The XXI century clientele, are requesting “explosion“ impact and graphically designed plating arrangements. This is surely a means in which a Chef defines his style of signature.
Margaux
When, working on a new seasonal array of dishes, what is the creative process in terms of presentation ? Do you sketch the presentation ? Research where ? Imagination ? Websites browsing ? Books and/or Magazines ?
Grégoire
When working on a new array of seasonal dishes, the products, the seasonal factors by their colors, hues and tones, for example, Autumn, my plates shall exhibit, the earth palette and of course, I draw some sketches, however, moreover, it is quite time consuming, so I depend on my instincts, or hunches and intuition. The inspiration may come from the creations in a book, etcetera. However, it is then, executed by my own instinctive means.
Margaux
Among the International Chefs, who do you deem the best presenters and why ?
Grégoire
Benoît or blessed, wall flower, Chef Crissier for me is the Master Chef, the flat lines, the product of course, the large table, all there. I also like the clause, in Chicago, “Molecular“ register, for the exhibition, offered.
Margaux
What are your strengths and what are your weaknesses, the things you would like to improve upon, in respect to the culinary arts ?
Grégoire
My strengths are my travel experience, and my creativity and my greatest weakness, is the impatience, as I know, living under the seasonal changes to showcase the Kitchen, and the deservance of the finished recipes and presentations.
Margaux
Let us turn to, what is your training course for new chefs with regard to the dressage and presentation of the final plating ?
Grégoire
I have been fortunate to have been coached and trained by : Chef Professor, Gilles Marchal, the Creative Director of The House of Chocolate, Chef Pierre Gagnaire and Chef Balzac. Thus, I follow in synonymous and parallel footsteps.
Margaux
Do you believe that the Culinary Institutes put enough emphasis on the dressing and presentation aspects of the process of the dish ?
Grégoire
To date, this is undergoing great changes, and culinary institutes are more in tune with the times.
Margaux
Now, to turn to, photography. Do you regularly, take photos of your presentations ? If not, who does ? A friend, A professional ?
Grégoire
Yes, I myself take my photographs. I have a Canon 550 D camera, and am extremely pleased with the results.
Margaux
Do you have a public website / blog, where you show all your photographs to the public ?
Grégoire
Only in Facebook at the moment; The French Chefs of Dubai.
Margaux
Have you been researching any local Dubai based indigenous products ?
Grégoire
Not really, because the local products are often just average in quality, however, this too, is undergoing change.
Margaux
Tell us about your professional projects for 2014.
Grégoire
The opening of Restaurant Reign in Dubaï.
Margaux
Tell us about 2 trips; a dream trip gastronomically that you had done, and a dream trip gastronomically, you want to take and why.
Grégoire
Japan, to discover and explore the gastronomy. Memorable are the colors and textures of The Moroccan Desert.
Margaux
Tell us about your favorite Culinary Books that you refer to and recommend.
Grégoire
Chef Thierry Marx, “Sweet Marx“, the pastry bible, an incredible book.
Margaux
Last but not least, tell us, if you could invite 3 people from all of history, alive or passed on, to have dinner with you; who would they be ? And Where would you go or what would you prepare if having dinner with them at home ?
Grégoire
The people that matter the most to me, my beloved wife, and family for example, and not because, “ the kitchen is all about sharing and love “ and an exemplary Chef or Cook, must love people, and admire the dishes they prepare.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Grégoire Berger 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
.
.
