Celebrity chefs and spring lamb

Grant Rogers talks to Chef de Cuisine,
Laurent Pacaud

Grant Rogers - “The past decade has seen the emergence of a plethora of TV Celebrity Chefs – as a very experienced professional, what is your view of them?”

Laurent - “I think we have to look at the whole phenomenon in context. Jamie Oliver for example would certainly not rate in a UK top ten of chefs. He is however, “a good TV personality”. There are plenty of chefs in the UK who are outstanding but they either shun the personality cult or are “not good TV material”.”

Grant Rogers - “Name one TV chef you do admire.”

Laurent -“I enjoy watching Rick Stein - his methods are simple and he has an infectious passion about his dishes – I am sure too that he has rekindled the public’s faded interest in fish.”

Grant Rogers - “What benefits, if any, have all these cookery programmes brought?”

Laurent - “I think there may be two principal benefits. I am sure that is has encouraged the aspirations of young ambitious chefs, and at the same time, although Gordon Ramsay doesn’t exactly encourage recruitment with his behaviour and language! For the public and the viewer I believe that it has created a much more adventurous attitude to food and cookery generally, which means that they will widen their horizons when dining out”.

Grant Rogers - “Changing the subject slightly, are Michelin Stars consistent across the globe?”

Laurent -“No, for one very simple reason. In France for example, where culinary standards are higher than in the UK as a general rule, a Michelin Star would be much more significant than one in the UK. In other words, a starred restaurant in the UK might very well not rate at all in France. In the USA, a Michelin Star against the general culinary standards there would be significant. In the UK, that establishment would probably not rate a Star”

"The trouble with these Celebrity Chefs is that they spend more time preparing themselves than preparing the food!"

Grant Rogers - “ Finally, Laurent, a few tips for the perfect spring lamb”

Laurent - "Of course - I will do this as a list.

• When buying, the skin should not be too dark and the fat layer should be firm and white.
• Keep it simple - you can make a crust of herbs such as parsley, basil, chives and chervil or ask your butcher to "tunnel" a leg of lamb and make a fresh herb stuffing.
• Your gravy should include the lamb juices and a light red wine such as Beaujolais (this must be reduced), some fresh mint and butter.
• Serve with new season's potatoes and seasonal vegetables."

Grant Rogers - “Thank You"