Joel Robuchon opens Bordeaux eatery cum hotel
By Liao Xiangjun
Chef Alain Ducasse earned his 3 Michelin star at 33 and holds the reins to a growing empire of more than 20 restaurants (with a cumulative of 19 Michelin stars). As the "artistic director” of his company, he flourishes being the creative one who conceives the books, restaurants, cooking schools and events. He looks at where the company is and where it is heading. He works closely with his General Director; Mr Laurent Plantier who handles all matters of finance, management and business .He believes in striving for perfection in every task he embraces. Each restaurant to him has their own unique story to tell but when the chef is replaced, the narration of the story may change. He believes in allowing people to evolve. He helps his staff to grow and to make them feel gratified. To achieve this in his opinion, it is divided into 3 categories. One, it depends on their professional advancement and ability to thrive at work. Secondly, on their compensation and thirdly on the harmony that reigns over the team. All three points must be heeded to create a ‘second family’ environment which promotes success in the organisation. His ‘defining moment’ would be the time where he was strapped onto his bed due to the crash. This moment has allowed him to improve his ability to delegate and realised that he was able to lead without being physically present. The world has never eaten good food as we have today due to the increase in variety of dishes. He believes that being face-to-face with chefs can allow one to enter their minds and grasp how they iron out equations. Image credit:http://newyork.seriouseats.com/2012/06/we-chat-with-chef-alain-ducasse-interview.html
