He is one of the finest quality chef's ever. Such a humble person. You have featured 2 of my 3 most inspiring chef's. All you need to add is Raymond Blanc, and you have all 3 of my finest.
He certainly does, he is very likeable and sophisticated...and he puts everyone at ease no matter how clueless they are, even when he rebukes you it is very polite and constructive.
Speaking as a classically trained chef I can say Michel is a fantastic ambassador for our industry. Michel always speak with genuine integrity and empathy.
I agree with the MPW bit but Michel Jr. is not that likeable to be honest; in late 2016, it was revealed Roux was keeping servers' tips and service charge and paid some chefs less than minimum wage.
The interviewer was throwing him hard balls and did not really allow him to open up and tell his life's journey as Marco did. And seriously that brat host should get his ass kicked for saying "just" 2 Michelin stars.. well he certainly is a 2 star idiot!
It isn't really all that fair to compare the two, because Marco is a much bigger success story than Michel Jr. Michel Jr. was born to a father who became widely known throughout the country before Michel settled on becoming a chef. While he certainly worked hard to get to where he is today, you can't deny the fact that he had a lot of help from his father and his equally famous uncle, whereas Marco was born to a working-class nobody, didn't get handed anything at all, and had to build his career brick by brick in order to get to where he got. At the end of the day, they're both great figures in the industry, but the beaten down underdog-turned-champion is always going to be more of an inspiration.
So great to see a chef not traumatized by their training. He has such class and dignity and total balance and he's gone just as far up the ladder as the trashy chefs that break people down
+Adam Adams I'm a Christian. What the hell are you going on about Muslims for? If it's about my profile image, it's in response to the Jew's wrongful occupation of Palestine but I can assure you I'm no Muslim.
For people who judge him for having "only" 2 stars,he said himself He love to have that accolade,but he don't think his style of food suits the requirement of 3 stars So he chosen to stay with his style rather than chasing the accolade which is nice to see
He left Masterchef because he was exposed for breaking multiple labour laws at Le Gavroche. He paid less than minimum wage to his workers, did not pay them overtime even though they work over 60 hours a week and don't allow sufficient amounts of breaks to his staff. That left him open to multiple fines from the government. He disappeared from TV until the heat subsided.
He actually left Masterchef because the BBC insisted he stopped endorsing Red Rooster brand potatoes and Michel Roux Jr refused. As he says in this interview and here: www.theguardian.com/lifeandstyle/2014/mar/11/michel-roux-leaving-bbc-masterchef-potato
Give me 3 hots and a cot and Ill work for Roux for a year. Pay me shit wages and work me like a dog. Working at Le Gavroche is a ticket to a culinary world most chefs could only dream of. Every single person who has worked under these guys have a ridiculously successful brand. Marco Pierre White, Gordon Ramsay, Mark Sargeant, Marcus Wareing, the list goes on. Wareing even said that his own place was opened without him having to personally invest a dollar because of the support he got from the Roux family and the others who came before him. You see inequity? I see a massive opportunity for anyone with the talent and passion to seize it.
@@BaronVonSparklefarts probably, thats a common problem in a culinary and catering world, the case appeared to the mass media just as Michel Jr being more famous than other restaurateurs.
"I love this guy" is a common theme in the comments. Why? Because chefs are there to serve. Good servers are good people who strive to make people happy. They may have an ego, or a temper, or most likely both, but at the end of the day, they are there to make people happy. You don't reach any status in this world without making people happy.
I'm a university lecturer and researcher and I have to say expected a bit more from future Oxon graduates: Uninspiring questions leading to predictable answers. Chemicals and molecular gastronomy; how one trains one's palate; how basic food pairings are at the basis of creativity in the kitchen; basics of wine food pairing; the tension between tradition and innovation in cuisine. Such missed opportunities.
In November 2016, the Guardian reported that whilst Roux's restaurant made over £250,000 in profit in 2015, he was paying some of his chefs less than the minimum wage. A chef showed the Guardian journalist Robert Booth evidence that chefs typically put in over 65 hours of labour per week, only earning about £5.50 per hour. Work days began at 7am ending at 11.30pm, with only one hour break between lunch and dinner times and sometimes as little as fifteen minutes for meal times.
yeah that's actually a standard procedure in the industry. put the chefs on a fixed salary, contract will say 48 hours a week 'on average' then end up working 55 at minimum with zero overtime paid, very very common unfortunately
All you have to do is get invited to a dinner at a restaurant by someone who is hosting it. When I hosted my groom's dinner, I had the restaurant print a subset of their menu without prices. Desktop publishing has made this very easy to do.
18:48 I was going through answers from a test students had to do (they were age 11-12) they had to tick the food group that an item was placed in. It was scary to see that so many kids put sugar and syrup under ' Vitamins and minerals'.
no one is that good a chef...michelin or not....I CAN COOK , just like ny other , but the difference between a Cook and a Chef is [Passion, ........Ideas, Blending and experimenting and KNOWING( Yes it sounds vey biased), but knowing what the nation and indeed , what a nation would love to eat.
How many pictures of Michel Roux does this photographer need to take before he gets a decent one? The shutter noise is very off putting and I am a pro myself.
I paused this video at 8:03 after he stated, "It's been well documented, my rift with the BBC" went straight onto google 'michel roux jr bbc fallout' and at the top of the search results is the headline - 'Michel Roux Jr leaving BBC and MasterChef in row over potato'. LOL
Michel is a legend though - I'm a very very enthusiastic home cook and can more than hold my own in the kitchen and Michel is probably my equal favourite chef along with Raymond Blanc - they're both amazing, I couldn't split them.
50:00 no good bread in england? Have you been to the states? I miss the fresh bread my baker used to make since moving to the states so badly -- not talking about the cheap shit, proper bread is what I mean
You understand he's talking 'in general terms'... Compare France to UK, he's right. But now of course a lot of artisanal bread makers are coming up so it's bound to only get better.
I doubt it, the Roux family have in fact given more fame to Michelin than Michelin has given to them...Michelin would discredit themselves by relegating the Roux family restaurants, unless they went so badly downhill from a clueless descendant or something.
Very disappointing that the so called upper class audience didn’t have the politeness of saying hello to Michel. Only one guy had the thought of saying it… socking manners
I never thought a man like him was a chef after years of watching abusive Gordon Ramsay. I couldn't possibly guess he swears and cusses like Gordon Ramsay.
u need to fead yr kids with proper meals and different things every time from yung age. i used to work in soft playing area and kids menu was killing me! Chicken nuggets, pizza, burgers, mac n chees. healthy thing was only carrots sticks from all menu. And after that type of food, when kids eat it all there childhood no wonder they hate healthy food. there palets not prepared for it and i do believe them when they say it tast hurrable. U need to train your palet t feel n understand taste. Also half of the parents dont even understand that 90% of fruits in 90% of supermarkets half rippen. they not ready and always need another 2-3 days to stay in room temp to get fully rippen. specially nectariens< appricots , mangoes n all other fruits which come from different countries. Supermarkets cant buy them when they properly rippen due to most of the stock will get rotten befor they can sale it. i do understand where they coming from n they need to make money, but what i dont understand why they dont let customers know!!!! that annoys me. because of that ppl thing fruits taste horrible. of cos they are when they not ready!! and because of that ppl stop buying it.
This guy is such money-grabbing rich-kid hypocrite. I find him teaching people with disabilities as a kind of tear-jerking TV indulgence typical and disgusting. Le Gavroche is only notable for two things: that the Guinness Book of Records lists it as having served the most expensive meal per head, and that some employees were being paid as little as £5.50 per hour.
What a dull man who only came to prominence through his family connections. He was useless when trying to present Saturday Kitchen Live on TV. He was also pocketing the tips given to his staff and only paid them minimum wage. Not a nice man. I ate at his restaurant a few years ago and was mightily disappointed. Poor food & food service.
"Marco Pierre White has been very outspoken against the Michelin Guide..." has he really, or did he just say he was bored with defending his 3 star rating? Come on OU, are you tabloid journalism now!!!!
This was a pleasant contrast after watching the instalment with Marco Pierre White. As Michel Jr says 'chefs have ego'; his is just an ego, though and not the horrendously inflated self-worth of a textbook narcissist, as in Marco's case.
Do you have any Q&A’s posted with a woman? These journeys and insights are all valuable but I do believe it is important to hear stories from both genders as the experiences may differ..
Thank you. I love butter and cheese. I am 80. When my 2 children were young the first MacDonalds opened not far from us. We took them for a table and Big Mac so it was no mystery. None of us went again. I was a good cook but they never had bottled drinks. A glass of milk after school and early dinner. Hot days an ice cream. My husband suffered. Bought lunches etc and a heart attack. 8 years ago I became gluten intolerant. A real curse. I did like nice bread ! I believe the wheat in France does not have that problem. We are in New Zealand.