This month’s Featured Chef…
Gary Jones
Head Chef, Le Manoir Aux Quat’ Saisons
Gary, how long have you have now been at Le Manoir?
“As Head Chef – eight and a half years.”
OK, this is obviously a unique operation – what are you looking for in an applicant? If I applied to you now as a young Commis, what are you looking for?
“I look for enthusiasm, open mindedness, people who are not stuck in their ways, we’ve been here twenty one years we are still evolving.”
“We know that what we do here is good. Can it be better? Yes, of course and we are looking for people who will move forward with us people, who will create a total dining experience for the guest, not just a good meal, but the best meal.”
In terms of your own background, Gary, what form of training did you undertake was it college? Part day release?
“I started on a general catering course at Carlett Park on the Wirral, Merseyside.”
Are you from that part of the world?
“Yes, I’m from Merseyside and I did my two-years general catering course, though in the evening and weekends worked in various small restaurants.” If you were eighteen again, would you follow the same course of training or would you like all industry based? How would you do it now?
“I think now I would look at something that is more industry based, over the current college system. Somewhere like the Le Manoir that is structured, we offer a three year apprenticeship, one of our apprentices is currently on tour in the USA with Charlie Trotter – Thomas Keller.”
“I would look for the very best place that I could find, somewhere with structure and with quality behind it, somewhere with ethics and that’s not always easy to find. No, its not. ”It has to be someone, also that has a proven track record and somewhere that offers mutual respect, first for the guest, and for each other – that’s important.”
