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[MUSIC] Without any question, if you want to learn, if
you're a young chef, if you can afford it, you
want to travel. And there is no place in the
world like New York. 24,000 restaurants and food from anywhere
you can think on the planet. But, you know, that
being said, you can go to the market in France
or in Italy or in Spain. You can go to
Africa as I have been. Because the idea of cooking
is not Of course it's to learn from others, to
get inspiration, to get advice. But the idea for me
more is to work in depth in the recipe. And
I find that when I work with a young chef,
he'll say, no no, I've done that ten times already.
No, you don't know. You think you don't know it.
You don't know it, you think you know it. And
often, being the devil's advocate when I am at BU
person. What are we going to do today chef? They're
all excited. I say, okay, let's do a hot dog
today, a lobster roll. And they look at me, say,
is he crazy or? Note that the whole point. You
will remember, I will remember having a hotdog at Star
in San Francisco when Jeremy [INAUDIBLE] was the chef there.
I say work, thicker, juicier, the salad, the bread was
better Better roasted. They must start to eat, always aware
of doing it better, and that's what you're going to
impress. I say I've never had a hamburger like this.
It doesn't have to be something complicated. That's working in
depth, you know into the dish. That's how you get
better, I think. Now working in New York, there with
the freedom At the Pavillion certainly when I come there
which we didn't have in front in term of cooking.
But even more so for me after the Pavillion I
went to Howard Johnson. That was another world of food.
Which I had no idea what it was in terms
of production. In terms of chemistry of food. You know
in terms of Americans eating habit And eating stuff that
I've never had before. So that definitely transformed the [UNKNOWN]
for me and very important to expand my repertoire one
side to the other and chef's have to do that
you cannot encrust yourself in staying in the same place.
You have to expand yourself, I expand myself by admiring
Marrying a woman born in New York from a Puerto
Rican mother and a Cuban father, so you know, you
may think I am the quintessential French chef and you
look at my book that shall prepare you, you open
page 32 and you have a black bean soup with
banana and cilantro on top. I mean, that's not very
French. Next week you have a ceviche. Never had raw
fish when I was in France. or a Southern fried
chicken, American food. I think that I am probably more
American chef now than French chef in that sense, but
I have learned a lot from all of those places,
which I would never have done if I'd stayed in