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Starting A Restaurant | Raymond Blanc | Oxford Union
Posted
April 24, 2013
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12,198
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April 24, 2013
12,198
104
3
0.88%
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8:52Now PlayingCelebrity Chef, Raymond Blanc gives his advice on starting a new restaurant and food science.
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Raymond Blanc begins by saying that everyone needs a vision of what they want to achieve. He says define the type of food you want to serve and work how how many staff you need to produce food very quickly and of a high quality. Starting a restaurant in the West End means that you will go out of business very quickly as the cost per square meter is extremely expensive.
He goes on to explain how he found his own master in food science and says that he was the first chef to perform a demostration of how cooking can be done to a molecular level.
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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