1. Please describe your two weeks of training?

My two weeks of training was divided into two different parts.

The first stage comprises of a stint at the Michelin star restaurant Lasserre, while the second involved a course at the Ducasse Education culinary school. Both places are located in Paris area.

My experience at Lasserre was great. Chef Adrien Trouilloud and his team were really professional, organised and helpful. Every single member dedicated time to answering my questions and providing me with any recipes I was interested in, before talking me through each one.

During service, everyone was synchronised and working in harmony, preparing a modern menu, which was influenced by the traditional features with which Lasserre has been associated for many years — immaculate presentation of dishes; creation of delicious sauces; and cooking meat, fish, poultry, seafood to perfection. It was pretty impressive and really helpful. I feel very lucky to have been able to have that experience and I am pretty sure that next year the restaurant will be awarded another Michelin star.

2. Was it one-to-one or a group?

While I was part of a brigade at Lasserre, the Ducasse Education culinary school in Argenteuil-Paris was one-to-one. This was great because you can get ahead much faster, as you are the only one asking questions and receiving the full attention of Chef Laurent Barberot, who has extensive knowledge, endless patience and fantastic communication skills.

3. Was the course really tailor-made to your needs and how?

It was tailor-made and that was the best part! My objective was to learn the Alain Ducasse way of presenting dishes, along with his cooking techniques. I definitely got what I was looking for.

4. What was the best thing about these 2 weeks?

That would be difficult to say… both parts were fantastic but at the same time different. Both were such great experiences! If I had to make a choice then I would go for the Ducasse Education one-to-one course.

5. Would you recommend the Ducasse Education tailor-made programme to other yacht chefs?

Definitely. Even if it can be expensive, it is completely worth it. The great thing about the profession of a yacht chef is that we never stop learning. The level of cooking at Ducasse Education culinary school is right at the top, but, as it is a tailor-made course, it can be adapted to any level. The knowledge you can acquire in a couple of weeks is incredible. It’s difficult to get the same anywhere else in such a short space of time.

6. Is there anything else you want to say?

Yes, I’d like to say thank you very much to Valerie at Ducasse Education, YPI CREW, Helen, Lasserre’s Chef and team, and Chef Laurent Barberot. I am looking forward to doing another one!