This week, and after so many long distance stories, we’ll stay in France, in the very heart of it, in the 17th district of Paris : at the Ecole Hôtelière de Paris Lycée Jean Drouant, where the”Trophée Frédéric Delair” took place last Friday.
I was honored when I received the invitation to be a member of the jury, alongside prestigious MOFs (Meilleurs Ouvriers de France, France’s best craftsmen).
Most of these professionals came from “La Tour d’Argent”, famous Michelin starred restaurant, also the main sponsors of the event.
Frédéric Delair reopened the restaurant in 1890, and introduced the numbered duck ritual, still in place today… after more than a million served!
7 French public hotel school were represented at the contest, each one by a duo of waiters, performing the different service activities : table setup, preparation of a cheese plate, taking an order, floral composition, duck carving, and the classic crêpes Suzette !
A truly beautiful, and emotional event, which showed that service skills are by no means less important -and less difficult to acquire!- than the ones performed in the kitchen.
And as a few observers were rightly commenting : “the restaurant experience is not only defined by the dish that comes out of the kitchen, but also by the interaction with the waiting staff”… beautiful things come out of kitchens, but what happens afterwards is equally important, and contributes to the magic -or not- of the dining experience.
I am sure any one of us has had mixed feelings after dining in a starred Michelin restaurant, even if the food was spectacular…. and the opposite is true, you most likely have great memories of a very simple meal, served by a great personality and a genuine smile… in my case the one below 🙂
Fifi at Le Petit Colbert
After having witnessed the ultra mediatization of super star chefs -which, in the process, filled culinary schools around the world ! nothing wrong with that of course- , it is time to recognize that service plays an equally important role in the restaurant, and to attract and train a new generation of Maître d’Hôtels, Chef de Rangs, Sommelier…
It is only fair we start to recognize this profession, which is often treated with a certain disdain… even contempt in certain parts of the world…as something you would do if you had no other choice!
True, the hours are long, there is pressure on the job, you sometimes are at the center of attention for the wrong reasons 🙂 ….Bora Bora, New Year’s Day
Not all guests are there to have a good time, some of them are hard to deal with, some even love to complain about anything and nothing, or try to impress their new girlfriend with their knowledge of the wine list… but there is hardly anything better than to go home after a service, and to feel that you have contributed to happiness of other people, through a great meal, and memories!
And, if you needed more proof that complex skills are also required in front of the guest, I will let you enjoy this very special improvised duck carving master class, by the “Maître Canardier” at La Tour d’Argent….
