Unconfined to Latitude or Longitude
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Yann Bernard Lejard
.
Parisian born, Chef Yann Bernard Lejard, was raised in southern France, in the city of Montpellier. At the young age, of fourteen, trail blazer Yann, unconfined to latitude or longitude, had decided to study the culinary arts, and to begin globetrotting around the world. He studied at L´Etincelle, a hotel-restaurant and catering culinary institute in Nimes, close to Montpellier and Marseille, and he received his culinary institute diploma at the mere age of sixteen.
Chef Yann has worked as a Chef in France, Switzerland, Morocco, Germany, Luxembourg, Ireland, Belgium, Russia, and Spain and currently in Saudi Arabia, at the Hotel Ritz Carlton Bahrain, as the Executive Chef for their fine dining establishment, Restaurant Plum.
He has developed his own conceptions of cooking implementing his own style and signature. When in front of a plate, he does the complete opposite of what his cerebral mind dictates and creates, with the quintessential, his hands doing the rest. Chef Yann believes in the art of presentations, to the ultimate degree, and henceforth, the continuity of fine taste and excellent products. He further mentioned, “Experiment the taste and taste the experience.”
Chef Yann has learnt all the rules of the French techniques; however, he is an artist. In both the Ritz Carlton Hotels in Saudi Arabia and Bahrain, products are hard to import, and he had to develop a non-alcoholic cooking style, and this has presented great challenges, which he has been overcoming miraculously.
His extraordinary ability to dress 20, 40 and 60 + dishes implementing a magnificent Saudi Arabian indigenous product called, Burn Black Lemon, molds, tweezers, metallic foils, edible flowers etcetera, all which have provided him with absolutely amazing skills in the presentation stage of the culinary process.
Furthermore, what is on the horizon is his own website to exhibit his art on a plate.
.
Face to face... Interview with Yann Bernard Lejard
.
Margaux
Tell us, where were you born and raised.
Yann
I was born in Paris, and raised in the south of France in Montpellier, until I was 14 years old. At that the time I decided to start to study the culinary arts and begin globetrotting the globe.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts ?
Yann
Actually nobody. It was like a coincidence. I started to cook at the early age of 8 or 9, for myself, my friends and for my family. I studied at L' Etincelle, a culinary institute specializing in hotel and restaurant catering, in Nimes close to Montpellier and Marseille in the south of France. I received my diploma at the age of sixteen.
Margaux
Tell us about your mentors and which countries you have travelled to gastronomically. I see that you are working in Saudi Arabia. Tell us, about your professional goals there and if you could, where would you want to relocate to ?
Yann
I don't have a mentor, yet. I have worked in France, Switzerland, Spain, Morocco, Germany, Ireland, Luxembourg, Russia, Belgium, and currently in Bahrain. My idea is to travel around the world and at the same time, i am able to work as an Executive Chef and I discover ingredients, food, and people. I have worked with a lot of different nationalities in the kitchen and am still learning. My professional goals, i just want to cook and offer a good life to my family. I have had a great opportunity to join the Ritz Carlton Family, and I am so proud to be one of them. For the moment, I will stay at the Ritz Carlton Bahrain as head Chef for the fine dining Restaurant Plum. This Hotel is magic.
Margaux
Can you tell us about your profound interest in the painting of porcelains and how did this develop ?
Yann
I had studied and learnt the Base of French cooking. Now, I am just trying to develop my own conception of cooking and at the same time, my own style and signature cuisine. When I'm in front of a plate or an ingredient, I just try to do the complete opposite of what my brain, hands and habits have got used to, for so many years, and my creativity, brain and hands do the rest.
Margaux
Tell us about your other hobbies and what do you do in you rare free time and do you have a compatible professional interest ?
Yann
I like to travel, read, share time with my lovely wife, fantastic son and adorable French Bulldog. I would like to start painting on big support and do sculpture.
Margaux
Wow Chef Yann. What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Yann
I don't watch tv, unfortunately for me.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Yann
The highest, it's the continuity of the taste.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Yann
No, I don't believe so in general. The simplest things are the best, and most of the time in the simplest way, but speaking for my cuisine, yes it is relevant.
Margaux
What are some of the customers´ feedback on the artistically presented plates at the Restaurant that you work at ?
Yann
I cannot say, it's confidential.
Margaux
Tell us about your culinary philosophy ? What are main challenges in Saudi Arabia verses your native land of France in product selection ? The not serving of wine for example in Hotels ?
Yann
“Learn the rules like a pro, break them like an artist!” In Saudi Arabia there is no alcohol, at all, and products are very difficult to import, so you have to cook local and develop a non- alcoholic culinary style. You must obtain the best from the most common ingredients, and this is a great challenge.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Yann
“I take inspiration in from all the details of life. I choose the ingredients, and I don't draw. When every thing is cooked and ready to plate, I just think the opposite and I think YBL.”
Margaux
Who, or which chefs do you deem most talented and creative in terms of Dressage ?
Yann
I like all the 3 Michelin Star Chefs all over the world. I like the 50, and 100 best restaurants of the world, and others, For Example: 1 Michelin Star Chef Julien Papy Diaz at the L´Oggi Restaurant at the Hotel Chez Charles, in Lumio, Corsica.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etc ?
Yann
Everything, everywhere and in every detail of life and nature itself.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Yann
This all depends on the level of the Chefs or Cooks. Normally, 3 months without dressage, strictly training the hand dexterity and then start the dressing or plating. The most difficult is not, to plate one dish correctly however, to be able to dress 20, 40, or 60 during service time.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible Flowers ? Etcetera.
Yann
All.
Margaux
Do you believe that at Culinary Institute, your training in presentations was profound enough?
Yann
Absolutely not in my opinion. The Institute gave me a traditional and classical way of presentation, with very simple rules.
Margaux
Do you regularly photograph all of your presentations ?
Yann
Yes with an Iphone or Galaxy.
Margaux
Do you have a website ? A Blog ? Where do you show all your accomplishments ?
Yann
At the moment, only a Facebook page, no blog, but soon a website...
Margaux
Tell us about your dream trip gastronomically and why ?
Yann
All the 3 Michelin Star Restaurants around the world, because it can give you a little Idea about what the taste experience is like, and the experience in tasting.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Yann
The Ritz Carlton Bahrain Hotel, for 2 years, with a disciplined and pure cooking focus.
Margaux
Have you been authoring any books to date ?
Yann
Unfortunately not.
Margaux
Chefs often take a few detours in related epicurean activities and have favorite websites.
Yann
Yes, Visionsgourmandes.com
I have never seen a website of this nature. It is extraordinary. It is an inspiration tool.
Margaux
Chef Yann, is there something you might wish to add to Visions Gourmandes Website ?
Yann
If it were possible, perhaps a Chef Discussion Forum, where we can inter-exchange ideas and professional challenges we all face, employment information and references etcetra. A Facebook type Forum however, just for Chefs, Vintners, Producers, Restaurateurs, Caterers and Hospitality executives and staff and the Press enquiries.
Margaux
How many culinary and gastronomic related books have you collected ?
Yann
So many, but my problem is that I have lost many.
Margaux
Last but not least; which indigenous Saudi Arabian and Bahrain products do you employ in your culinary specialties at the establishment where you work ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Yann
Yes, at the moment, the Black Burn Lemon.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Yann Bernard Lejard 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
.
.
Unconfined to Latitude or Longitude
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Yann Bernard Lejard
.
Parisian born, Chef Yann Bernard Lejard, was raised in southern France, in the city of Montpellier. At the young age, of fourteen, trail blazer Yann, unconfined to latitude or longitude, had decided to study the culinary arts, and to begin globetrotting around the world. He studied at L´Etincelle, a hotel-restaurant and catering culinary institute in Nimes, close to Montpellier and Marseille, and he received his culinary institute diploma at the mere age of sixteen.
Chef Yann has worked as a Chef in France, Switzerland, Morocco, Germany, Luxembourg, Ireland, Belgium, Russia, and Spain and currently in Saudi Arabia, at the Hotel Ritz Carlton Bahrain, as the Executive Chef for their fine dining establishment, Restaurant Plum.
He has developed his own conceptions of cooking implementing his own style and signature. When in front of a plate, he does the complete opposite of what his cerebral mind dictates and creates, with the quintessential, his hands doing the rest. Chef Yann believes in the art of presentations, to the ultimate degree, and henceforth, the continuity of fine taste and excellent products. He further mentioned, “Experiment the taste and taste the experience.”
Chef Yann has learnt all the rules of the French techniques; however, he is an artist. In both the Ritz Carlton Hotels in Saudi Arabia and Bahrain, products are hard to import, and he had to develop a non-alcoholic cooking style, and this has presented great challenges, which he has been overcoming miraculously.
His extraordinary ability to dress 20, 40 and 60 + dishes implementing a magnificent Saudi Arabian indigenous product called, Burn Black Lemon, molds, tweezers, metallic foils, edible flowers etcetera, all which have provided him with absolutely amazing skills in the presentation stage of the culinary process.
Furthermore, what is on the horizon is his own website to exhibit his art on a plate.
.
Face to face... Interview with Yann Bernard Lejard
.
Margaux
Tell us, where were you born and raised.
Yann
I was born in Paris, and raised in the south of France in Montpellier, until I was 14 years old. At that the time I decided to start to study the culinary arts and begin globetrotting the globe.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts ?
Yann
Actually nobody. It was like a coincidence. I started to cook at the early age of 8 or 9, for myself, my friends and for my family. I studied at L' Etincelle, a culinary institute specializing in hotel and restaurant catering, in Nimes close to Montpellier and Marseille in the south of France. I received my diploma at the age of sixteen.
Margaux
Tell us about your mentors and which countries you have travelled to gastronomically. I see that you are working in Saudi Arabia. Tell us, about your professional goals there and if you could, where would you want to relocate to ?
Yann
I don't have a mentor, yet. I have worked in France, Switzerland, Spain, Morocco, Germany, Ireland, Luxembourg, Russia, Belgium, and currently in Bahrain. My idea is to travel around the world and at the same time, i am able to work as an Executive Chef and I discover ingredients, food, and people. I have worked with a lot of different nationalities in the kitchen and am still learning. My professional goals, i just want to cook and offer a good life to my family. I have had a great opportunity to join the Ritz Carlton Family, and I am so proud to be one of them. For the moment, I will stay at the Ritz Carlton Bahrain as head Chef for the fine dining Restaurant Plum. This Hotel is magic.
Margaux
Can you tell us about your profound interest in the painting of porcelains and how did this develop ?
Yann
I had studied and learnt the Base of French cooking. Now, I am just trying to develop my own conception of cooking and at the same time, my own style and signature cuisine. When I'm in front of a plate or an ingredient, I just try to do the complete opposite of what my brain, hands and habits have got used to, for so many years, and my creativity, brain and hands do the rest.
Margaux
Tell us about your other hobbies and what do you do in you rare free time and do you have a compatible professional interest ?
Yann
I like to travel, read, share time with my lovely wife, fantastic son and adorable French Bulldog. I would like to start painting on big support and do sculpture.
Margaux
Wow Chef Yann. What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Yann
I don't watch tv, unfortunately for me.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Yann
The highest, it's the continuity of the taste.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Yann
No, I don't believe so in general. The simplest things are the best, and most of the time in the simplest way, but speaking for my cuisine, yes it is relevant.
Margaux
What are some of the customers´ feedback on the artistically presented plates at the Restaurant that you work at ?
Yann
I cannot say, it's confidential.
Margaux
Tell us about your culinary philosophy ? What are main challenges in Saudi Arabia verses your native land of France in product selection ? The not serving of wine for example in Hotels ?
Yann
“Learn the rules like a pro, break them like an artist!” In Saudi Arabia there is no alcohol, at all, and products are very difficult to import, so you have to cook local and develop a non- alcoholic culinary style. You must obtain the best from the most common ingredients, and this is a great challenge.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Yann
“I take inspiration in from all the details of life. I choose the ingredients, and I don't draw. When every thing is cooked and ready to plate, I just think the opposite and I think YBL.”
Margaux
Who, or which chefs do you deem most talented and creative in terms of Dressage ?
Yann
I like all the 3 Michelin Star Chefs all over the world. I like the 50, and 100 best restaurants of the world, and others, For Example: 1 Michelin Star Chef Julien Papy Diaz at the L´Oggi Restaurant at the Hotel Chez Charles, in Lumio, Corsica.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etc ?
Yann
Everything, everywhere and in every detail of life and nature itself.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Yann
This all depends on the level of the Chefs or Cooks. Normally, 3 months without dressage, strictly training the hand dexterity and then start the dressing or plating. The most difficult is not, to plate one dish correctly however, to be able to dress 20, 40, or 60 during service time.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible Flowers ? Etcetera.
Yann
All.
Margaux
Do you believe that at Culinary Institute, your training in presentations was profound enough?
Yann
Absolutely not in my opinion. The Institute gave me a traditional and classical way of presentation, with very simple rules.
Margaux
Do you regularly photograph all of your presentations ?
Yann
Yes with an Iphone or Galaxy.
Margaux
Do you have a website ? A Blog ? Where do you show all your accomplishments ?
Yann
At the moment, only a Facebook page, no blog, but soon a website...
Margaux
Tell us about your dream trip gastronomically and why ?
Yann
All the 3 Michelin Star Restaurants around the world, because it can give you a little Idea about what the taste experience is like, and the experience in tasting.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Yann
The Ritz Carlton Bahrain Hotel, for 2 years, with a disciplined and pure cooking focus.
Margaux
Have you been authoring any books to date ?
Yann
Unfortunately not.
Margaux
Chefs often take a few detours in related epicurean activities and have favorite websites.
Yann
Yes, Visionsgourmandes.com
I have never seen a website of this nature. It is extraordinary. It is an inspiration tool.
Margaux
Chef Yann, is there something you might wish to add to Visions Gourmandes Website ?
Yann
If it were possible, perhaps a Chef Discussion Forum, where we can inter-exchange ideas and professional challenges we all face, employment information and references etcetra. A Facebook type Forum however, just for Chefs, Vintners, Producers, Restaurateurs, Caterers and Hospitality executives and staff and the Press enquiries.
Margaux
How many culinary and gastronomic related books have you collected ?
Yann
So many, but my problem is that I have lost many.
Margaux
Last but not least; which indigenous Saudi Arabian and Bahrain products do you employ in your culinary specialties at the establishment where you work ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Yann
Yes, at the moment, the Black Burn Lemon.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Yann Bernard Lejard 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
.
.
Unconfined to Latitude or Longitude
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Yann Bernard Lejard
.
Parisian born, Chef Yann Bernard Lejard, was raised in southern France, in the city of Montpellier. At the young age, of fourteen, trail blazer Yann, unconfined to latitude or longitude, had decided to study the culinary arts, and to begin globetrotting around the world. He studied at L´Etincelle, a hotel-restaurant and catering culinary institute in Nimes, close to Montpellier and Marseille, and he received his culinary institute diploma at the mere age of sixteen.
Chef Yann has worked as a Chef in France, Switzerland, Morocco, Germany, Luxembourg, Ireland, Belgium, Russia, and Spain and currently in Saudi Arabia, at the Hotel Ritz Carlton Bahrain, as the Executive Chef for their fine dining establishment, Restaurant Plum.
He has developed his own conceptions of cooking implementing his own style and signature. When in front of a plate, he does the complete opposite of what his cerebral mind dictates and creates, with the quintessential, his hands doing the rest. Chef Yann believes in the art of presentations, to the ultimate degree, and henceforth, the continuity of fine taste and excellent products. He further mentioned, “Experiment the taste and taste the experience.”
Chef Yann has learnt all the rules of the French techniques; however, he is an artist. In both the Ritz Carlton Hotels in Saudi Arabia and Bahrain, products are hard to import, and he had to develop a non-alcoholic cooking style, and this has presented great challenges, which he has been overcoming miraculously.
His extraordinary ability to dress 20, 40 and 60 + dishes implementing a magnificent Saudi Arabian indigenous product called, Burn Black Lemon, molds, tweezers, metallic foils, edible flowers etcetera, all which have provided him with absolutely amazing skills in the presentation stage of the culinary process.
Furthermore, what is on the horizon is his own website to exhibit his art on a plate.
.
Face to face... Interview with Yann Bernard Lejard
.
Margaux
Tell us, where were you born and raised.
Yann
I was born in Paris, and raised in the south of France in Montpellier, until I was 14 years old. At that the time I decided to start to study the culinary arts and begin globetrotting the globe.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts ?
Yann
Actually nobody. It was like a coincidence. I started to cook at the early age of 8 or 9, for myself, my friends and for my family. I studied at L' Etincelle, a culinary institute specializing in hotel and restaurant catering, in Nimes close to Montpellier and Marseille in the south of France. I received my diploma at the age of sixteen.
Margaux
Tell us about your mentors and which countries you have travelled to gastronomically. I see that you are working in Saudi Arabia. Tell us, about your professional goals there and if you could, where would you want to relocate to ?
Yann
I don't have a mentor, yet. I have worked in France, Switzerland, Spain, Morocco, Germany, Ireland, Luxembourg, Russia, Belgium, and currently in Bahrain. My idea is to travel around the world and at the same time, i am able to work as an Executive Chef and I discover ingredients, food, and people. I have worked with a lot of different nationalities in the kitchen and am still learning. My professional goals, i just want to cook and offer a good life to my family. I have had a great opportunity to join the Ritz Carlton Family, and I am so proud to be one of them. For the moment, I will stay at the Ritz Carlton Bahrain as head Chef for the fine dining Restaurant Plum. This Hotel is magic.
Margaux
Can you tell us about your profound interest in the painting of porcelains and how did this develop ?
Yann
I had studied and learnt the Base of French cooking. Now, I am just trying to develop my own conception of cooking and at the same time, my own style and signature cuisine. When I'm in front of a plate or an ingredient, I just try to do the complete opposite of what my brain, hands and habits have got used to, for so many years, and my creativity, brain and hands do the rest.
Margaux
Tell us about your other hobbies and what do you do in you rare free time and do you have a compatible professional interest ?
Yann
I like to travel, read, share time with my lovely wife, fantastic son and adorable French Bulldog. I would like to start painting on big support and do sculpture.
Margaux
Wow Chef Yann. What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Yann
I don't watch tv, unfortunately for me.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Yann
The highest, it's the continuity of the taste.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Yann
No, I don't believe so in general. The simplest things are the best, and most of the time in the simplest way, but speaking for my cuisine, yes it is relevant.
Margaux
What are some of the customers´ feedback on the artistically presented plates at the Restaurant that you work at ?
Yann
I cannot say, it's confidential.
Margaux
Tell us about your culinary philosophy ? What are main challenges in Saudi Arabia verses your native land of France in product selection ? The not serving of wine for example in Hotels ?
Yann
“Learn the rules like a pro, break them like an artist!” In Saudi Arabia there is no alcohol, at all, and products are very difficult to import, so you have to cook local and develop a non- alcoholic culinary style. You must obtain the best from the most common ingredients, and this is a great challenge.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Yann
“I take inspiration in from all the details of life. I choose the ingredients, and I don't draw. When every thing is cooked and ready to plate, I just think the opposite and I think YBL.”
Margaux
Who, or which chefs do you deem most talented and creative in terms of Dressage ?
Yann
I like all the 3 Michelin Star Chefs all over the world. I like the 50, and 100 best restaurants of the world, and others, For Example: 1 Michelin Star Chef Julien Papy Diaz at the L´Oggi Restaurant at the Hotel Chez Charles, in Lumio, Corsica.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etc ?
Yann
Everything, everywhere and in every detail of life and nature itself.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Yann
This all depends on the level of the Chefs or Cooks. Normally, 3 months without dressage, strictly training the hand dexterity and then start the dressing or plating. The most difficult is not, to plate one dish correctly however, to be able to dress 20, 40, or 60 during service time.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible Flowers ? Etcetera.
Yann
All.
Margaux
Do you believe that at Culinary Institute, your training in presentations was profound enough?
Yann
Absolutely not in my opinion. The Institute gave me a traditional and classical way of presentation, with very simple rules.
Margaux
Do you regularly photograph all of your presentations ?
Yann
Yes with an Iphone or Galaxy.
Margaux
Do you have a website ? A Blog ? Where do you show all your accomplishments ?
Yann
At the moment, only a Facebook page, no blog, but soon a website...
Margaux
Tell us about your dream trip gastronomically and why ?
Yann
All the 3 Michelin Star Restaurants around the world, because it can give you a little Idea about what the taste experience is like, and the experience in tasting.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Yann
The Ritz Carlton Bahrain Hotel, for 2 years, with a disciplined and pure cooking focus.
Margaux
Have you been authoring any books to date ?
Yann
Unfortunately not.
Margaux
Chefs often take a few detours in related epicurean activities and have favorite websites.
Yann
Yes, Visionsgourmandes.com
I have never seen a website of this nature. It is extraordinary. It is an inspiration tool.
Margaux
Chef Yann, is there something you might wish to add to Visions Gourmandes Website ?
Yann
If it were possible, perhaps a Chef Discussion Forum, where we can inter-exchange ideas and professional challenges we all face, employment information and references etcetra. A Facebook type Forum however, just for Chefs, Vintners, Producers, Restaurateurs, Caterers and Hospitality executives and staff and the Press enquiries.
Margaux
How many culinary and gastronomic related books have you collected ?
Yann
So many, but my problem is that I have lost many.
Margaux
Last but not least; which indigenous Saudi Arabian and Bahrain products do you employ in your culinary specialties at the establishment where you work ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Yann
Yes, at the moment, the Black Burn Lemon.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Yann Bernard Lejard 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
.
.
Unconfined to Latitude or Longitude
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Yann Bernard Lejard
.
Parisian born, Chef Yann Bernard Lejard, was raised in southern France, in the city of Montpellier. At the young age, of fourteen, trail blazer Yann, unconfined to latitude or longitude, had decided to study the culinary arts, and to begin globetrotting around the world. He studied at L´Etincelle, a hotel-restaurant and catering culinary institute in Nimes, close to Montpellier and Marseille, and he received his culinary institute diploma at the mere age of sixteen.
Chef Yann has worked as a Chef in France, Switzerland, Morocco, Germany, Luxembourg, Ireland, Belgium, Russia, and Spain and currently in Saudi Arabia, at the Hotel Ritz Carlton Bahrain, as the Executive Chef for their fine dining establishment, Restaurant Plum.
He has developed his own conceptions of cooking implementing his own style and signature. When in front of a plate, he does the complete opposite of what his cerebral mind dictates and creates, with the quintessential, his hands doing the rest. Chef Yann believes in the art of presentations, to the ultimate degree, and henceforth, the continuity of fine taste and excellent products. He further mentioned, “Experiment the taste and taste the experience.”
Chef Yann has learnt all the rules of the French techniques; however, he is an artist. In both the Ritz Carlton Hotels in Saudi Arabia and Bahrain, products are hard to import, and he had to develop a non-alcoholic cooking style, and this has presented great challenges, which he has been overcoming miraculously.
His extraordinary ability to dress 20, 40 and 60 + dishes implementing a magnificent Saudi Arabian indigenous product called, Burn Black Lemon, molds, tweezers, metallic foils, edible flowers etcetera, all which have provided him with absolutely amazing skills in the presentation stage of the culinary process.
Furthermore, what is on the horizon is his own website to exhibit his art on a plate.
.
Face to face... Interview with Yann Bernard Lejard
.
Margaux
Tell us, where were you born and raised.
Yann
I was born in Paris, and raised in the south of France in Montpellier, until I was 14 years old. At that the time I decided to start to study the culinary arts and begin globetrotting the globe.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts ?
Yann
Actually nobody. It was like a coincidence. I started to cook at the early age of 8 or 9, for myself, my friends and for my family. I studied at L' Etincelle, a culinary institute specializing in hotel and restaurant catering, in Nimes close to Montpellier and Marseille in the south of France. I received my diploma at the age of sixteen.
Margaux
Tell us about your mentors and which countries you have travelled to gastronomically. I see that you are working in Saudi Arabia. Tell us, about your professional goals there and if you could, where would you want to relocate to ?
Yann
I don't have a mentor, yet. I have worked in France, Switzerland, Spain, Morocco, Germany, Ireland, Luxembourg, Russia, Belgium, and currently in Bahrain. My idea is to travel around the world and at the same time, i am able to work as an Executive Chef and I discover ingredients, food, and people. I have worked with a lot of different nationalities in the kitchen and am still learning. My professional goals, i just want to cook and offer a good life to my family. I have had a great opportunity to join the Ritz Carlton Family, and I am so proud to be one of them. For the moment, I will stay at the Ritz Carlton Bahrain as head Chef for the fine dining Restaurant Plum. This Hotel is magic.
Margaux
Can you tell us about your profound interest in the painting of porcelains and how did this develop ?
Yann
I had studied and learnt the Base of French cooking. Now, I am just trying to develop my own conception of cooking and at the same time, my own style and signature cuisine. When I'm in front of a plate or an ingredient, I just try to do the complete opposite of what my brain, hands and habits have got used to, for so many years, and my creativity, brain and hands do the rest.
Margaux
Tell us about your other hobbies and what do you do in you rare free time and do you have a compatible professional interest ?
Yann
I like to travel, read, share time with my lovely wife, fantastic son and adorable French Bulldog. I would like to start painting on big support and do sculpture.
Margaux
Wow Chef Yann. What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Yann
I don't watch tv, unfortunately for me.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Yann
The highest, it's the continuity of the taste.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Yann
No, I don't believe so in general. The simplest things are the best, and most of the time in the simplest way, but speaking for my cuisine, yes it is relevant.
Margaux
What are some of the customers´ feedback on the artistically presented plates at the Restaurant that you work at ?
Yann
I cannot say, it's confidential.
Margaux
Tell us about your culinary philosophy ? What are main challenges in Saudi Arabia verses your native land of France in product selection ? The not serving of wine for example in Hotels ?
Yann
“Learn the rules like a pro, break them like an artist!” In Saudi Arabia there is no alcohol, at all, and products are very difficult to import, so you have to cook local and develop a non- alcoholic culinary style. You must obtain the best from the most common ingredients, and this is a great challenge.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Yann
“I take inspiration in from all the details of life. I choose the ingredients, and I don't draw. When every thing is cooked and ready to plate, I just think the opposite and I think YBL.”
Margaux
Who, or which chefs do you deem most talented and creative in terms of Dressage ?
Yann
I like all the 3 Michelin Star Chefs all over the world. I like the 50, and 100 best restaurants of the world, and others, For Example: 1 Michelin Star Chef Julien Papy Diaz at the L´Oggi Restaurant at the Hotel Chez Charles, in Lumio, Corsica.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etc ?
Yann
Everything, everywhere and in every detail of life and nature itself.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Yann
This all depends on the level of the Chefs or Cooks. Normally, 3 months without dressage, strictly training the hand dexterity and then start the dressing or plating. The most difficult is not, to plate one dish correctly however, to be able to dress 20, 40, or 60 during service time.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible Flowers ? Etcetera.
Yann
All.
Margaux
Do you believe that at Culinary Institute, your training in presentations was profound enough?
Yann
Absolutely not in my opinion. The Institute gave me a traditional and classical way of presentation, with very simple rules.
Margaux
Do you regularly photograph all of your presentations ?
Yann
Yes with an Iphone or Galaxy.
Margaux
Do you have a website ? A Blog ? Where do you show all your accomplishments ?
Yann
At the moment, only a Facebook page, no blog, but soon a website...
Margaux
Tell us about your dream trip gastronomically and why ?
Yann
All the 3 Michelin Star Restaurants around the world, because it can give you a little Idea about what the taste experience is like, and the experience in tasting.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Yann
The Ritz Carlton Bahrain Hotel, for 2 years, with a disciplined and pure cooking focus.
Margaux
Have you been authoring any books to date ?
Yann
Unfortunately not.
Margaux
Chefs often take a few detours in related epicurean activities and have favorite websites.
Yann
Yes, Visionsgourmandes.com
I have never seen a website of this nature. It is extraordinary. It is an inspiration tool.
Margaux
Chef Yann, is there something you might wish to add to Visions Gourmandes Website ?
Yann
If it were possible, perhaps a Chef Discussion Forum, where we can inter-exchange ideas and professional challenges we all face, employment information and references etcetra. A Facebook type Forum however, just for Chefs, Vintners, Producers, Restaurateurs, Caterers and Hospitality executives and staff and the Press enquiries.
Margaux
How many culinary and gastronomic related books have you collected ?
Yann
So many, but my problem is that I have lost many.
Margaux
Last but not least; which indigenous Saudi Arabian and Bahrain products do you employ in your culinary specialties at the establishment where you work ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Yann
Yes, at the moment, the Black Burn Lemon.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Yann Bernard Lejard 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
.
.
Unconfined to Latitude or Longitude
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Yann Bernard Lejard
.
Parisian born, Chef Yann Bernard Lejard, was raised in southern France, in the city of Montpellier. At the young age, of fourteen, trail blazer Yann, unconfined to latitude or longitude, had decided to study the culinary arts, and to begin globetrotting around the world. He studied at L´Etincelle, a hotel-restaurant and catering culinary institute in Nimes, close to Montpellier and Marseille, and he received his culinary institute diploma at the mere age of sixteen.
Chef Yann has worked as a Chef in France, Switzerland, Morocco, Germany, Luxembourg, Ireland, Belgium, Russia, and Spain and currently in Saudi Arabia, at the Hotel Ritz Carlton Bahrain, as the Executive Chef for their fine dining establishment, Restaurant Plum.
He has developed his own conceptions of cooking implementing his own style and signature. When in front of a plate, he does the complete opposite of what his cerebral mind dictates and creates, with the quintessential, his hands doing the rest. Chef Yann believes in the art of presentations, to the ultimate degree, and henceforth, the continuity of fine taste and excellent products. He further mentioned, “Experiment the taste and taste the experience.”
Chef Yann has learnt all the rules of the French techniques; however, he is an artist. In both the Ritz Carlton Hotels in Saudi Arabia and Bahrain, products are hard to import, and he had to develop a non-alcoholic cooking style, and this has presented great challenges, which he has been overcoming miraculously.
His extraordinary ability to dress 20, 40 and 60 + dishes implementing a magnificent Saudi Arabian indigenous product called, Burn Black Lemon, molds, tweezers, metallic foils, edible flowers etcetera, all which have provided him with absolutely amazing skills in the presentation stage of the culinary process.
Furthermore, what is on the horizon is his own website to exhibit his art on a plate.
.
Face to face... Interview with Yann Bernard Lejard
.
Margaux
Tell us, where were you born and raised.
Yann
I was born in Paris, and raised in the south of France in Montpellier, until I was 14 years old. At that the time I decided to start to study the culinary arts and begin globetrotting the globe.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts ?
Yann
Actually nobody. It was like a coincidence. I started to cook at the early age of 8 or 9, for myself, my friends and for my family. I studied at L' Etincelle, a culinary institute specializing in hotel and restaurant catering, in Nimes close to Montpellier and Marseille in the south of France. I received my diploma at the age of sixteen.
Margaux
Tell us about your mentors and which countries you have travelled to gastronomically. I see that you are working in Saudi Arabia. Tell us, about your professional goals there and if you could, where would you want to relocate to ?
Yann
I don't have a mentor, yet. I have worked in France, Switzerland, Spain, Morocco, Germany, Ireland, Luxembourg, Russia, Belgium, and currently in Bahrain. My idea is to travel around the world and at the same time, i am able to work as an Executive Chef and I discover ingredients, food, and people. I have worked with a lot of different nationalities in the kitchen and am still learning. My professional goals, i just want to cook and offer a good life to my family. I have had a great opportunity to join the Ritz Carlton Family, and I am so proud to be one of them. For the moment, I will stay at the Ritz Carlton Bahrain as head Chef for the fine dining Restaurant Plum. This Hotel is magic.
Margaux
Can you tell us about your profound interest in the painting of porcelains and how did this develop ?
Yann
I had studied and learnt the Base of French cooking. Now, I am just trying to develop my own conception of cooking and at the same time, my own style and signature cuisine. When I'm in front of a plate or an ingredient, I just try to do the complete opposite of what my brain, hands and habits have got used to, for so many years, and my creativity, brain and hands do the rest.
Margaux
Tell us about your other hobbies and what do you do in you rare free time and do you have a compatible professional interest ?
Yann
I like to travel, read, share time with my lovely wife, fantastic son and adorable French Bulldog. I would like to start painting on big support and do sculpture.
Margaux
Wow Chef Yann. What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Yann
I don't watch tv, unfortunately for me.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Yann
The highest, it's the continuity of the taste.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Yann
No, I don't believe so in general. The simplest things are the best, and most of the time in the simplest way, but speaking for my cuisine, yes it is relevant.
Margaux
What are some of the customers´ feedback on the artistically presented plates at the Restaurant that you work at ?
Yann
I cannot say, it's confidential.
Margaux
Tell us about your culinary philosophy ? What are main challenges in Saudi Arabia verses your native land of France in product selection ? The not serving of wine for example in Hotels ?
Yann
“Learn the rules like a pro, break them like an artist!” In Saudi Arabia there is no alcohol, at all, and products are very difficult to import, so you have to cook local and develop a non- alcoholic culinary style. You must obtain the best from the most common ingredients, and this is a great challenge.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Yann
“I take inspiration in from all the details of life. I choose the ingredients, and I don't draw. When every thing is cooked and ready to plate, I just think the opposite and I think YBL.”
Margaux
Who, or which chefs do you deem most talented and creative in terms of Dressage ?
Yann
I like all the 3 Michelin Star Chefs all over the world. I like the 50, and 100 best restaurants of the world, and others, For Example: 1 Michelin Star Chef Julien Papy Diaz at the L´Oggi Restaurant at the Hotel Chez Charles, in Lumio, Corsica.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etc ?
Yann
Everything, everywhere and in every detail of life and nature itself.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Yann
This all depends on the level of the Chefs or Cooks. Normally, 3 months without dressage, strictly training the hand dexterity and then start the dressing or plating. The most difficult is not, to plate one dish correctly however, to be able to dress 20, 40, or 60 during service time.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible Flowers ? Etcetera.
Yann
All.
Margaux
Do you believe that at Culinary Institute, your training in presentations was profound enough?
Yann
Absolutely not in my opinion. The Institute gave me a traditional and classical way of presentation, with very simple rules.
Margaux
Do you regularly photograph all of your presentations ?
Yann
Yes with an Iphone or Galaxy.
Margaux
Do you have a website ? A Blog ? Where do you show all your accomplishments ?
Yann
At the moment, only a Facebook page, no blog, but soon a website...
Margaux
Tell us about your dream trip gastronomically and why ?
Yann
All the 3 Michelin Star Restaurants around the world, because it can give you a little Idea about what the taste experience is like, and the experience in tasting.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Yann
The Ritz Carlton Bahrain Hotel, for 2 years, with a disciplined and pure cooking focus.
Margaux
Have you been authoring any books to date ?
Yann
Unfortunately not.
Margaux
Chefs often take a few detours in related epicurean activities and have favorite websites.
Yann
Yes, Visionsgourmandes.com
I have never seen a website of this nature. It is extraordinary. It is an inspiration tool.
Margaux
Chef Yann, is there something you might wish to add to Visions Gourmandes Website ?
Yann
If it were possible, perhaps a Chef Discussion Forum, where we can inter-exchange ideas and professional challenges we all face, employment information and references etcetra. A Facebook type Forum however, just for Chefs, Vintners, Producers, Restaurateurs, Caterers and Hospitality executives and staff and the Press enquiries.
Margaux
How many culinary and gastronomic related books have you collected ?
Yann
So many, but my problem is that I have lost many.
Margaux
Last but not least; which indigenous Saudi Arabian and Bahrain products do you employ in your culinary specialties at the establishment where you work ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Yann
Yes, at the moment, the Black Burn Lemon.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Yann Bernard Lejard 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
.
.
Unconfined to Latitude or Longitude
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Yann Bernard Lejard
.
Parisian born, Chef Yann Bernard Lejard, was raised in southern France, in the city of Montpellier. At the young age, of fourteen, trail blazer Yann, unconfined to latitude or longitude, had decided to study the culinary arts, and to begin globetrotting around the world. He studied at L´Etincelle, a hotel-restaurant and catering culinary institute in Nimes, close to Montpellier and Marseille, and he received his culinary institute diploma at the mere age of sixteen.
Chef Yann has worked as a Chef in France, Switzerland, Morocco, Germany, Luxembourg, Ireland, Belgium, Russia, and Spain and currently in Saudi Arabia, at the Hotel Ritz Carlton Bahrain, as the Executive Chef for their fine dining establishment, Restaurant Plum.
He has developed his own conceptions of cooking implementing his own style and signature. When in front of a plate, he does the complete opposite of what his cerebral mind dictates and creates, with the quintessential, his hands doing the rest. Chef Yann believes in the art of presentations, to the ultimate degree, and henceforth, the continuity of fine taste and excellent products. He further mentioned, “Experiment the taste and taste the experience.”
Chef Yann has learnt all the rules of the French techniques; however, he is an artist. In both the Ritz Carlton Hotels in Saudi Arabia and Bahrain, products are hard to import, and he had to develop a non-alcoholic cooking style, and this has presented great challenges, which he has been overcoming miraculously.
His extraordinary ability to dress 20, 40 and 60 + dishes implementing a magnificent Saudi Arabian indigenous product called, Burn Black Lemon, molds, tweezers, metallic foils, edible flowers etcetera, all which have provided him with absolutely amazing skills in the presentation stage of the culinary process.
Furthermore, what is on the horizon is his own website to exhibit his art on a plate.
.
Face to face... Interview with Yann Bernard Lejard
.
Margaux
Tell us, where were you born and raised.
Yann
I was born in Paris, and raised in the south of France in Montpellier, until I was 14 years old. At that the time I decided to start to study the culinary arts and begin globetrotting the globe.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts ?
Yann
Actually nobody. It was like a coincidence. I started to cook at the early age of 8 or 9, for myself, my friends and for my family. I studied at L' Etincelle, a culinary institute specializing in hotel and restaurant catering, in Nimes close to Montpellier and Marseille in the south of France. I received my diploma at the age of sixteen.
Margaux
Tell us about your mentors and which countries you have travelled to gastronomically. I see that you are working in Saudi Arabia. Tell us, about your professional goals there and if you could, where would you want to relocate to ?
Yann
I don't have a mentor, yet. I have worked in France, Switzerland, Spain, Morocco, Germany, Ireland, Luxembourg, Russia, Belgium, and currently in Bahrain. My idea is to travel around the world and at the same time, i am able to work as an Executive Chef and I discover ingredients, food, and people. I have worked with a lot of different nationalities in the kitchen and am still learning. My professional goals, i just want to cook and offer a good life to my family. I have had a great opportunity to join the Ritz Carlton Family, and I am so proud to be one of them. For the moment, I will stay at the Ritz Carlton Bahrain as head Chef for the fine dining Restaurant Plum. This Hotel is magic.
Margaux
Can you tell us about your profound interest in the painting of porcelains and how did this develop ?
Yann
I had studied and learnt the Base of French cooking. Now, I am just trying to develop my own conception of cooking and at the same time, my own style and signature cuisine. When I'm in front of a plate or an ingredient, I just try to do the complete opposite of what my brain, hands and habits have got used to, for so many years, and my creativity, brain and hands do the rest.
Margaux
Tell us about your other hobbies and what do you do in you rare free time and do you have a compatible professional interest ?
Yann
I like to travel, read, share time with my lovely wife, fantastic son and adorable French Bulldog. I would like to start painting on big support and do sculpture.
Margaux
Wow Chef Yann. What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Yann
I don't watch tv, unfortunately for me.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Yann
The highest, it's the continuity of the taste.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Yann
No, I don't believe so in general. The simplest things are the best, and most of the time in the simplest way, but speaking for my cuisine, yes it is relevant.
Margaux
What are some of the customers´ feedback on the artistically presented plates at the Restaurant that you work at ?
Yann
I cannot say, it's confidential.
Margaux
Tell us about your culinary philosophy ? What are main challenges in Saudi Arabia verses your native land of France in product selection ? The not serving of wine for example in Hotels ?
Yann
“Learn the rules like a pro, break them like an artist!” In Saudi Arabia there is no alcohol, at all, and products are very difficult to import, so you have to cook local and develop a non- alcoholic culinary style. You must obtain the best from the most common ingredients, and this is a great challenge.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Yann
“I take inspiration in from all the details of life. I choose the ingredients, and I don't draw. When every thing is cooked and ready to plate, I just think the opposite and I think YBL.”
Margaux
Who, or which chefs do you deem most talented and creative in terms of Dressage ?
Yann
I like all the 3 Michelin Star Chefs all over the world. I like the 50, and 100 best restaurants of the world, and others, For Example: 1 Michelin Star Chef Julien Papy Diaz at the L´Oggi Restaurant at the Hotel Chez Charles, in Lumio, Corsica.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etc ?
Yann
Everything, everywhere and in every detail of life and nature itself.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Yann
This all depends on the level of the Chefs or Cooks. Normally, 3 months without dressage, strictly training the hand dexterity and then start the dressing or plating. The most difficult is not, to plate one dish correctly however, to be able to dress 20, 40, or 60 during service time.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible Flowers ? Etcetera.
Yann
All.
Margaux
Do you believe that at Culinary Institute, your training in presentations was profound enough?
Yann
Absolutely not in my opinion. The Institute gave me a traditional and classical way of presentation, with very simple rules.
Margaux
Do you regularly photograph all of your presentations ?
Yann
Yes with an Iphone or Galaxy.
Margaux
Do you have a website ? A Blog ? Where do you show all your accomplishments ?
Yann
At the moment, only a Facebook page, no blog, but soon a website...
Margaux
Tell us about your dream trip gastronomically and why ?
Yann
All the 3 Michelin Star Restaurants around the world, because it can give you a little Idea about what the taste experience is like, and the experience in tasting.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Yann
The Ritz Carlton Bahrain Hotel, for 2 years, with a disciplined and pure cooking focus.
Margaux
Have you been authoring any books to date ?
Yann
Unfortunately not.
Margaux
Chefs often take a few detours in related epicurean activities and have favorite websites.
Yann
Yes, Visionsgourmandes.com
I have never seen a website of this nature. It is extraordinary. It is an inspiration tool.
Margaux
Chef Yann, is there something you might wish to add to Visions Gourmandes Website ?
Yann
If it were possible, perhaps a Chef Discussion Forum, where we can inter-exchange ideas and professional challenges we all face, employment information and references etcetra. A Facebook type Forum however, just for Chefs, Vintners, Producers, Restaurateurs, Caterers and Hospitality executives and staff and the Press enquiries.
Margaux
How many culinary and gastronomic related books have you collected ?
Yann
So many, but my problem is that I have lost many.
Margaux
Last but not least; which indigenous Saudi Arabian and Bahrain products do you employ in your culinary specialties at the establishment where you work ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Yann
Yes, at the moment, the Black Burn Lemon.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Yann Bernard Lejard 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
.
.
Unconfined to Latitude or Longitude
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Yann Bernard Lejard
.
Parisian born, Chef Yann Bernard Lejard, was raised in southern France, in the city of Montpellier. At the young age, of fourteen, trail blazer Yann, unconfined to latitude or longitude, had decided to study the culinary arts, and to begin globetrotting around the world. He studied at L´Etincelle, a hotel-restaurant and catering culinary institute in Nimes, close to Montpellier and Marseille, and he received his culinary institute diploma at the mere age of sixteen.
Chef Yann has worked as a Chef in France, Switzerland, Morocco, Germany, Luxembourg, Ireland, Belgium, Russia, and Spain and currently in Saudi Arabia, at the Hotel Ritz Carlton Bahrain, as the Executive Chef for their fine dining establishment, Restaurant Plum.
He has developed his own conceptions of cooking implementing his own style and signature. When in front of a plate, he does the complete opposite of what his cerebral mind dictates and creates, with the quintessential, his hands doing the rest. Chef Yann believes in the art of presentations, to the ultimate degree, and henceforth, the continuity of fine taste and excellent products. He further mentioned, “Experiment the taste and taste the experience.”
Chef Yann has learnt all the rules of the French techniques; however, he is an artist. In both the Ritz Carlton Hotels in Saudi Arabia and Bahrain, products are hard to import, and he had to develop a non-alcoholic cooking style, and this has presented great challenges, which he has been overcoming miraculously.
His extraordinary ability to dress 20, 40 and 60 + dishes implementing a magnificent Saudi Arabian indigenous product called, Burn Black Lemon, molds, tweezers, metallic foils, edible flowers etcetera, all which have provided him with absolutely amazing skills in the presentation stage of the culinary process.
Furthermore, what is on the horizon is his own website to exhibit his art on a plate.
.
Face to face... Interview with Yann Bernard Lejard
.
Margaux
Tell us, where were you born and raised.
Yann
I was born in Paris, and raised in the south of France in Montpellier, until I was 14 years old. At that the time I decided to start to study the culinary arts and begin globetrotting the globe.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts ?
Yann
Actually nobody. It was like a coincidence. I started to cook at the early age of 8 or 9, for myself, my friends and for my family. I studied at L' Etincelle, a culinary institute specializing in hotel and restaurant catering, in Nimes close to Montpellier and Marseille in the south of France. I received my diploma at the age of sixteen.
Margaux
Tell us about your mentors and which countries you have travelled to gastronomically. I see that you are working in Saudi Arabia. Tell us, about your professional goals there and if you could, where would you want to relocate to ?
Yann
I don't have a mentor, yet. I have worked in France, Switzerland, Spain, Morocco, Germany, Ireland, Luxembourg, Russia, Belgium, and currently in Bahrain. My idea is to travel around the world and at the same time, i am able to work as an Executive Chef and I discover ingredients, food, and people. I have worked with a lot of different nationalities in the kitchen and am still learning. My professional goals, i just want to cook and offer a good life to my family. I have had a great opportunity to join the Ritz Carlton Family, and I am so proud to be one of them. For the moment, I will stay at the Ritz Carlton Bahrain as head Chef for the fine dining Restaurant Plum. This Hotel is magic.
Margaux
Can you tell us about your profound interest in the painting of porcelains and how did this develop ?
Yann
I had studied and learnt the Base of French cooking. Now, I am just trying to develop my own conception of cooking and at the same time, my own style and signature cuisine. When I'm in front of a plate or an ingredient, I just try to do the complete opposite of what my brain, hands and habits have got used to, for so many years, and my creativity, brain and hands do the rest.
Margaux
Tell us about your other hobbies and what do you do in you rare free time and do you have a compatible professional interest ?
Yann
I like to travel, read, share time with my lovely wife, fantastic son and adorable French Bulldog. I would like to start painting on big support and do sculpture.
Margaux
Wow Chef Yann. What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Yann
I don't watch tv, unfortunately for me.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Yann
The highest, it's the continuity of the taste.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Yann
No, I don't believe so in general. The simplest things are the best, and most of the time in the simplest way, but speaking for my cuisine, yes it is relevant.
Margaux
What are some of the customers´ feedback on the artistically presented plates at the Restaurant that you work at ?
Yann
I cannot say, it's confidential.
Margaux
Tell us about your culinary philosophy ? What are main challenges in Saudi Arabia verses your native land of France in product selection ? The not serving of wine for example in Hotels ?
Yann
“Learn the rules like a pro, break them like an artist!” In Saudi Arabia there is no alcohol, at all, and products are very difficult to import, so you have to cook local and develop a non- alcoholic culinary style. You must obtain the best from the most common ingredients, and this is a great challenge.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Yann
“I take inspiration in from all the details of life. I choose the ingredients, and I don't draw. When every thing is cooked and ready to plate, I just think the opposite and I think YBL.”
Margaux
Who, or which chefs do you deem most talented and creative in terms of Dressage ?
Yann
I like all the 3 Michelin Star Chefs all over the world. I like the 50, and 100 best restaurants of the world, and others, For Example: 1 Michelin Star Chef Julien Papy Diaz at the L´Oggi Restaurant at the Hotel Chez Charles, in Lumio, Corsica.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etc ?
Yann
Everything, everywhere and in every detail of life and nature itself.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Yann
This all depends on the level of the Chefs or Cooks. Normally, 3 months without dressage, strictly training the hand dexterity and then start the dressing or plating. The most difficult is not, to plate one dish correctly however, to be able to dress 20, 40, or 60 during service time.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible Flowers ? Etcetera.
Yann
All.
Margaux
Do you believe that at Culinary Institute, your training in presentations was profound enough?
Yann
Absolutely not in my opinion. The Institute gave me a traditional and classical way of presentation, with very simple rules.
Margaux
Do you regularly photograph all of your presentations ?
Yann
Yes with an Iphone or Galaxy.
Margaux
Do you have a website ? A Blog ? Where do you show all your accomplishments ?
Yann
At the moment, only a Facebook page, no blog, but soon a website...
Margaux
Tell us about your dream trip gastronomically and why ?
Yann
All the 3 Michelin Star Restaurants around the world, because it can give you a little Idea about what the taste experience is like, and the experience in tasting.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Yann
The Ritz Carlton Bahrain Hotel, for 2 years, with a disciplined and pure cooking focus.
Margaux
Have you been authoring any books to date ?
Yann
Unfortunately not.
Margaux
Chefs often take a few detours in related epicurean activities and have favorite websites.
Yann
Yes, Visionsgourmandes.com
I have never seen a website of this nature. It is extraordinary. It is an inspiration tool.
Margaux
Chef Yann, is there something you might wish to add to Visions Gourmandes Website ?
Yann
If it were possible, perhaps a Chef Discussion Forum, where we can inter-exchange ideas and professional challenges we all face, employment information and references etcetra. A Facebook type Forum however, just for Chefs, Vintners, Producers, Restaurateurs, Caterers and Hospitality executives and staff and the Press enquiries.
Margaux
How many culinary and gastronomic related books have you collected ?
Yann
So many, but my problem is that I have lost many.
Margaux
Last but not least; which indigenous Saudi Arabian and Bahrain products do you employ in your culinary specialties at the establishment where you work ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Yann
Yes, at the moment, the Black Burn Lemon.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Yann Bernard Lejard 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
.
.
Unconfined to Latitude or Longitude
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Yann Bernard Lejard
.
Parisian born, Chef Yann Bernard Lejard, was raised in southern France, in the city of Montpellier. At the young age, of fourteen, trail blazer Yann, unconfined to latitude or longitude, had decided to study the culinary arts, and to begin globetrotting around the world. He studied at L´Etincelle, a hotel-restaurant and catering culinary institute in Nimes, close to Montpellier and Marseille, and he received his culinary institute diploma at the mere age of sixteen.
Chef Yann has worked as a Chef in France, Switzerland, Morocco, Germany, Luxembourg, Ireland, Belgium, Russia, and Spain and currently in Saudi Arabia, at the Hotel Ritz Carlton Bahrain, as the Executive Chef for their fine dining establishment, Restaurant Plum.
He has developed his own conceptions of cooking implementing his own style and signature. When in front of a plate, he does the complete opposite of what his cerebral mind dictates and creates, with the quintessential, his hands doing the rest. Chef Yann believes in the art of presentations, to the ultimate degree, and henceforth, the continuity of fine taste and excellent products. He further mentioned, “Experiment the taste and taste the experience.”
Chef Yann has learnt all the rules of the French techniques; however, he is an artist. In both the Ritz Carlton Hotels in Saudi Arabia and Bahrain, products are hard to import, and he had to develop a non-alcoholic cooking style, and this has presented great challenges, which he has been overcoming miraculously.
His extraordinary ability to dress 20, 40 and 60 + dishes implementing a magnificent Saudi Arabian indigenous product called, Burn Black Lemon, molds, tweezers, metallic foils, edible flowers etcetera, all which have provided him with absolutely amazing skills in the presentation stage of the culinary process.
Furthermore, what is on the horizon is his own website to exhibit his art on a plate.
.
Face to face... Interview with Yann Bernard Lejard
.
Margaux
Tell us, where were you born and raised.
Yann
I was born in Paris, and raised in the south of France in Montpellier, until I was 14 years old. At that the time I decided to start to study the culinary arts and begin globetrotting the globe.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts ?
Yann
Actually nobody. It was like a coincidence. I started to cook at the early age of 8 or 9, for myself, my friends and for my family. I studied at L' Etincelle, a culinary institute specializing in hotel and restaurant catering, in Nimes close to Montpellier and Marseille in the south of France. I received my diploma at the age of sixteen.
Margaux
Tell us about your mentors and which countries you have travelled to gastronomically. I see that you are working in Saudi Arabia. Tell us, about your professional goals there and if you could, where would you want to relocate to ?
Yann
I don't have a mentor, yet. I have worked in France, Switzerland, Spain, Morocco, Germany, Ireland, Luxembourg, Russia, Belgium, and currently in Bahrain. My idea is to travel around the world and at the same time, i am able to work as an Executive Chef and I discover ingredients, food, and people. I have worked with a lot of different nationalities in the kitchen and am still learning. My professional goals, i just want to cook and offer a good life to my family. I have had a great opportunity to join the Ritz Carlton Family, and I am so proud to be one of them. For the moment, I will stay at the Ritz Carlton Bahrain as head Chef for the fine dining Restaurant Plum. This Hotel is magic.
Margaux
Can you tell us about your profound interest in the painting of porcelains and how did this develop ?
Yann
I had studied and learnt the Base of French cooking. Now, I am just trying to develop my own conception of cooking and at the same time, my own style and signature cuisine. When I'm in front of a plate or an ingredient, I just try to do the complete opposite of what my brain, hands and habits have got used to, for so many years, and my creativity, brain and hands do the rest.
Margaux
Tell us about your other hobbies and what do you do in you rare free time and do you have a compatible professional interest ?
Yann
I like to travel, read, share time with my lovely wife, fantastic son and adorable French Bulldog. I would like to start painting on big support and do sculpture.
Margaux
Wow Chef Yann. What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Yann
I don't watch tv, unfortunately for me.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Yann
The highest, it's the continuity of the taste.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Yann
No, I don't believe so in general. The simplest things are the best, and most of the time in the simplest way, but speaking for my cuisine, yes it is relevant.
Margaux
What are some of the customers´ feedback on the artistically presented plates at the Restaurant that you work at ?
Yann
I cannot say, it's confidential.
Margaux
Tell us about your culinary philosophy ? What are main challenges in Saudi Arabia verses your native land of France in product selection ? The not serving of wine for example in Hotels ?
Yann
“Learn the rules like a pro, break them like an artist!” In Saudi Arabia there is no alcohol, at all, and products are very difficult to import, so you have to cook local and develop a non- alcoholic culinary style. You must obtain the best from the most common ingredients, and this is a great challenge.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Yann
“I take inspiration in from all the details of life. I choose the ingredients, and I don't draw. When every thing is cooked and ready to plate, I just think the opposite and I think YBL.”
Margaux
Who, or which chefs do you deem most talented and creative in terms of Dressage ?
Yann
I like all the 3 Michelin Star Chefs all over the world. I like the 50, and 100 best restaurants of the world, and others, For Example: 1 Michelin Star Chef Julien Papy Diaz at the L´Oggi Restaurant at the Hotel Chez Charles, in Lumio, Corsica.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etc ?
Yann
Everything, everywhere and in every detail of life and nature itself.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Yann
This all depends on the level of the Chefs or Cooks. Normally, 3 months without dressage, strictly training the hand dexterity and then start the dressing or plating. The most difficult is not, to plate one dish correctly however, to be able to dress 20, 40, or 60 during service time.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible Flowers ? Etcetera.
Yann
All.
Margaux
Do you believe that at Culinary Institute, your training in presentations was profound enough?
Yann
Absolutely not in my opinion. The Institute gave me a traditional and classical way of presentation, with very simple rules.
Margaux
Do you regularly photograph all of your presentations ?
Yann
Yes with an Iphone or Galaxy.
Margaux
Do you have a website ? A Blog ? Where do you show all your accomplishments ?
Yann
At the moment, only a Facebook page, no blog, but soon a website...
Margaux
Tell us about your dream trip gastronomically and why ?
Yann
All the 3 Michelin Star Restaurants around the world, because it can give you a little Idea about what the taste experience is like, and the experience in tasting.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Yann
The Ritz Carlton Bahrain Hotel, for 2 years, with a disciplined and pure cooking focus.
Margaux
Have you been authoring any books to date ?
Yann
Unfortunately not.
Margaux
Chefs often take a few detours in related epicurean activities and have favorite websites.
Yann
Yes, Visionsgourmandes.com
I have never seen a website of this nature. It is extraordinary. It is an inspiration tool.
Margaux
Chef Yann, is there something you might wish to add to Visions Gourmandes Website ?
Yann
If it were possible, perhaps a Chef Discussion Forum, where we can inter-exchange ideas and professional challenges we all face, employment information and references etcetra. A Facebook type Forum however, just for Chefs, Vintners, Producers, Restaurateurs, Caterers and Hospitality executives and staff and the Press enquiries.
Margaux
How many culinary and gastronomic related books have you collected ?
Yann
So many, but my problem is that I have lost many.
Margaux
Last but not least; which indigenous Saudi Arabian and Bahrain products do you employ in your culinary specialties at the establishment where you work ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Yann
Yes, at the moment, the Black Burn Lemon.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Yann Bernard Lejard 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
.
.
Unconfined to Latitude or Longitude
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Yann Bernard Lejard
.
Parisian born, Chef Yann Bernard Lejard, was raised in southern France, in the city of Montpellier. At the young age, of fourteen, trail blazer Yann, unconfined to latitude or longitude, had decided to study the culinary arts, and to begin globetrotting around the world. He studied at L´Etincelle, a hotel-restaurant and catering culinary institute in Nimes, close to Montpellier and Marseille, and he received his culinary institute diploma at the mere age of sixteen.
Chef Yann has worked as a Chef in France, Switzerland, Morocco, Germany, Luxembourg, Ireland, Belgium, Russia, and Spain and currently in Saudi Arabia, at the Hotel Ritz Carlton Bahrain, as the Executive Chef for their fine dining establishment, Restaurant Plum.
He has developed his own conceptions of cooking implementing his own style and signature. When in front of a plate, he does the complete opposite of what his cerebral mind dictates and creates, with the quintessential, his hands doing the rest. Chef Yann believes in the art of presentations, to the ultimate degree, and henceforth, the continuity of fine taste and excellent products. He further mentioned, “Experiment the taste and taste the experience.”
Chef Yann has learnt all the rules of the French techniques; however, he is an artist. In both the Ritz Carlton Hotels in Saudi Arabia and Bahrain, products are hard to import, and he had to develop a non-alcoholic cooking style, and this has presented great challenges, which he has been overcoming miraculously.
His extraordinary ability to dress 20, 40 and 60 + dishes implementing a magnificent Saudi Arabian indigenous product called, Burn Black Lemon, molds, tweezers, metallic foils, edible flowers etcetera, all which have provided him with absolutely amazing skills in the presentation stage of the culinary process.
Furthermore, what is on the horizon is his own website to exhibit his art on a plate.
.
Face to face... Interview with Yann Bernard Lejard
.
Margaux
Tell us, where were you born and raised.
Yann
I was born in Paris, and raised in the south of France in Montpellier, until I was 14 years old. At that the time I decided to start to study the culinary arts and begin globetrotting the globe.
Margaux
Who, and what motivated and inspired you to become a professional Chef ? Where did you study the culinary arts ?
Yann
Actually nobody. It was like a coincidence. I started to cook at the early age of 8 or 9, for myself, my friends and for my family. I studied at L' Etincelle, a culinary institute specializing in hotel and restaurant catering, in Nimes close to Montpellier and Marseille in the south of France. I received my diploma at the age of sixteen.
Margaux
Tell us about your mentors and which countries you have travelled to gastronomically. I see that you are working in Saudi Arabia. Tell us, about your professional goals there and if you could, where would you want to relocate to ?
Yann
I don't have a mentor, yet. I have worked in France, Switzerland, Spain, Morocco, Germany, Ireland, Luxembourg, Russia, Belgium, and currently in Bahrain. My idea is to travel around the world and at the same time, i am able to work as an Executive Chef and I discover ingredients, food, and people. I have worked with a lot of different nationalities in the kitchen and am still learning. My professional goals, i just want to cook and offer a good life to my family. I have had a great opportunity to join the Ritz Carlton Family, and I am so proud to be one of them. For the moment, I will stay at the Ritz Carlton Bahrain as head Chef for the fine dining Restaurant Plum. This Hotel is magic.
Margaux
Can you tell us about your profound interest in the painting of porcelains and how did this develop ?
Yann
I had studied and learnt the Base of French cooking. Now, I am just trying to develop my own conception of cooking and at the same time, my own style and signature cuisine. When I'm in front of a plate or an ingredient, I just try to do the complete opposite of what my brain, hands and habits have got used to, for so many years, and my creativity, brain and hands do the rest.
Margaux
Tell us about your other hobbies and what do you do in you rare free time and do you have a compatible professional interest ?
Yann
I like to travel, read, share time with my lovely wife, fantastic son and adorable French Bulldog. I would like to start painting on big support and do sculpture.
Margaux
Wow Chef Yann. What is your view on the numerous TV shows and the relatively recent admiration for the Chefs and their show cooking being shown worldwide ?
Yann
I don't watch tv, unfortunately for me.
Margaux
What is the degree of importance that you bring to the aesthetics of a presentation ?
Yann
The highest, it's the continuity of the taste.
Margaux
Do you think it is quintessential and relevant to devote the time to the dressage of a plate before serving to the client ?
Yann
No, I don't believe so in general. The simplest things are the best, and most of the time in the simplest way, but speaking for my cuisine, yes it is relevant.
Margaux
What are some of the customers´ feedback on the artistically presented plates at the Restaurant that you work at ?
Yann
I cannot say, it's confidential.
Margaux
Tell us about your culinary philosophy ? What are main challenges in Saudi Arabia verses your native land of France in product selection ? The not serving of wine for example in Hotels ?
Yann
“Learn the rules like a pro, break them like an artist!” In Saudi Arabia there is no alcohol, at all, and products are very difficult to import, so you have to cook local and develop a non- alcoholic culinary style. You must obtain the best from the most common ingredients, and this is a great challenge.
Margaux
When working on a new dish, what is your creative process in terms of presentation and dressage ?
Yann
“I take inspiration in from all the details of life. I choose the ingredients, and I don't draw. When every thing is cooked and ready to plate, I just think the opposite and I think YBL.”
Margaux
Who, or which chefs do you deem most talented and creative in terms of Dressage ?
Yann
I like all the 3 Michelin Star Chefs all over the world. I like the 50, and 100 best restaurants of the world, and others, For Example: 1 Michelin Star Chef Julien Papy Diaz at the L´Oggi Restaurant at the Hotel Chez Charles, in Lumio, Corsica.
Margaux
Which sources of inspiration provide you with the tools to dress a plate ? Websites ? Books ? Nature ? Architecture and Design Magazines ? Shop displays ? Paintings ? Etc ?
Yann
Everything, everywhere and in every detail of life and nature itself.
Margaux
What does your training consist of with regard to dressage and presentation when hiring new line chefs for your team ?
Yann
This all depends on the level of the Chefs or Cooks. Normally, 3 months without dressage, strictly training the hand dexterity and then start the dressing or plating. The most difficult is not, to plate one dish correctly however, to be able to dress 20, 40, or 60 during service time.
Margaux
What applications and tools in your artistic culture in general are employed and referenced in your dressage style ? Molds ? Tweezers ? Gold or Silver Foil papers ? Edible Flowers ? Etcetera.
Yann
All.
Margaux
Do you believe that at Culinary Institute, your training in presentations was profound enough?
Yann
Absolutely not in my opinion. The Institute gave me a traditional and classical way of presentation, with very simple rules.
Margaux
Do you regularly photograph all of your presentations ?
Yann
Yes with an Iphone or Galaxy.
Margaux
Do you have a website ? A Blog ? Where do you show all your accomplishments ?
Yann
At the moment, only a Facebook page, no blog, but soon a website...
Margaux
Tell us about your dream trip gastronomically and why ?
Yann
All the 3 Michelin Star Restaurants around the world, because it can give you a little Idea about what the taste experience is like, and the experience in tasting.
Margaux
What are your culinary and related plans for 2014 and 2015 ?
Yann
The Ritz Carlton Bahrain Hotel, for 2 years, with a disciplined and pure cooking focus.
Margaux
Have you been authoring any books to date ?
Yann
Unfortunately not.
Margaux
Chefs often take a few detours in related epicurean activities and have favorite websites.
Yann
Yes, Visionsgourmandes.com
I have never seen a website of this nature. It is extraordinary. It is an inspiration tool.
Margaux
Chef Yann, is there something you might wish to add to Visions Gourmandes Website ?
Yann
If it were possible, perhaps a Chef Discussion Forum, where we can inter-exchange ideas and professional challenges we all face, employment information and references etcetra. A Facebook type Forum however, just for Chefs, Vintners, Producers, Restaurateurs, Caterers and Hospitality executives and staff and the Press enquiries.
Margaux
How many culinary and gastronomic related books have you collected ?
Yann
So many, but my problem is that I have lost many.
Margaux
Last but not least; which indigenous Saudi Arabian and Bahrain products do you employ in your culinary specialties at the establishment where you work ? Are you working on any food culture research projects at the moment and if yes, can you tell us a little about these projects ?
Yann
Yes, at the moment, the Black Burn Lemon.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
Yann Bernard Lejard 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
.
.
