French Chefs
French Chefs posts cover the people who shaped modern restaurant cooking. Articles look at Auguste Escoffier and the brigade system, Fernand Point at La Pyramide in Vienne, the nouvelle cuisine generation around Bocuse, Michel Guerard, the Troisgros brothers and Alain Chapel, the later three-star era of Joel Robuchon and Alain Ducasse, and the regional cooking of Michel Bras in the Aubrac. There are also notes on the modern training path through the CAP and BTS qualifications, and on how the apprenticeship culture in French kitchens differs from the American culinary school route.
