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By Gary Rhodes
Published 1994
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, GuĆ©rard, 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 Iāve still got all the āthanks but no thanksā letters.
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