
1. How long have you been working in a kitchen and what has been your best experience so far?
I’ve been working for 12 years already. My best experience was my first experience at the Hotel du Palais where I learned my trade at the age of 16. I started touching great products such as truffle and caviar and learned how to select these products. My father was also a chef so I wanted to do like daddy!
2. If you had to make a cheese, what would it taste like?
My cheese would taste like the Pyrennees, the mountains where I grew up. It would have a nice grass flavor and of course would be made of sheep’s milk!
3. What amazes you the most in cheese?
What amazes me the most is the diversity and most importantly the affinage. For instance if we take a Valencay from the same cheese maker it could be very good but also a very bad one if the affinage is not done properly. The affinage is what amazes me the most, the affineur is the one that brings the best flavors out of the cheeses. I can see that when I go to the supermarket versus what I receive from Artisanal!
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