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Recipe VS Intuition | Raymond Blanc | Oxford Union
Posted
April 24, 2013
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April 24, 2013
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2:25Now PlayingCelebrity Chef, Raymond Blanc explains how he goes by his intuition rather than trust a recipe.
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Raymond Blanc says that he initially wanted to be an architect but hated geometry so found excitement in becoming a chef and learning how to cook. He talks about how he passion and intuition for cooking was passed down to him by his mother.
Filmed on Wednesday 13th February 2013
ABOUT RAYMOND BLANC:
Raymond Blanc OBE is a French chef, born in Besançon, France. Today he is one
of the Britain's most respected chefs. Blanc is the owner and chef at Le
Manoir aux Quat' Saisons, a hotel-restaurant in Great Milton,
Oxfordshire, England. The restaurant has two Michelin stars and scored
9/10 in the Good Food Guide. He is entirely self-taught.
ABOUT THE OXFORD UNION SOCIETY:
The Union is the world's most prestigious debating society, with an
unparalleled reputation for bringing international guests and speakers
to Oxford. It has been established for 189 years, aiming to promote
debate and discussion not just in Oxford University, but across the
globe.
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