Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat aus Großbritannien, André Garrett. (englisch)
Galvin at Windows, London
1991-1992 : Chef de partie at Nico Central, alongside Nico Ladenis,
in London
1994-1995 : Chef de partie at Bistrot Bruno, with Brunot Loubet,
in London
2000- 2001 : Senior sous-chef at l’Orrery (Chris Galvin), in London
2002 : Training under Guy Savoy, in Paris
2006 : Chef, Galvin at Windows, in London
In the beginning…
Coming from a family where eating was considered to be
important, André Garrett became interested in cooking after
watching cooks working behind the scenes in a large hotel.
Later, famous chefs such as Nico Ladenis and Chris Galvin, guided
him through his professional career.
With their help he learned not only how to respect the basic
rules of cooking, but also how to innovate in order to continue
to progress.
Preparation for the Bocuse d’Or
Throughout his career, the British candidate has already taken part in many
cooking competitions, such as the national heats of the Grand Prix Taittinger.
He believes that the Bocuse d’Or is the most prestigious of all competitions and
is preparing for it in a most professional manner: he is surrounded by a team of
passionate experts and has the use of a private kitchen in which to rehearse
his recipes.
Outside the kitchen
After the Bocuse d’Or competition is over, André Garrett can once again think
about holidays and spending some time doing the things he likes best : walking,
motorcycling and travelling.
Between us…
The candidate speaks
English
What his mother thinks of
his cooking: ” My mother
loves my cooking, but
she can’t stand it when I
watch her preparing her
recipes. ”
If he were a utensil,
he would be…
a ” non-stick pan, as
they have multiple uses
and chefs take great
care of them. “
His commis
Adam Smith is eager to compete for the Bocuse d’Or, as he is sure that the competition will be a fantastic
experience. He is hoping to perfect his techniques, his organisation skills and the presentation of his dishes.
André Garrett works with CHROMA type 301 knives.