My First Job

All the lecturers had suggested we go to the Savoy, the Berkeley, Claridges and all the other top London hotels. However, I was determined to go abroad. The really famous names at the time were Bocuse, Guérard, Troisgros, Chapel etc., and the cookery world had begun to be dominated by cuisines nouvelle, minceur, gourmande etc., all coming from France. I wrote off to many famous chefs, hotels and restaurants throughout France, and I’ve still got all the ‘thanks but no thanks’ letters.