SYNOPSIS

Those of you who might be expecting these pages to contain yet another famous batch of recipes à la Tante Marie, are advised to look a bit closer.
This odyssey traverses just over 39 & 1/2 years; also 41 kitchens, eight countries, four islands; concocting an astronomical amount of gastronomic tricolore grub along the way, for the voracious, famished millions - usually unknown and unseen, and variously referred to as customers, guzzlers and professional ball-breakers. That’s between 85 and 104 h /week in those f*****g kitchens.
Cooking school @16, Head Chef at 18, then hello Cuisines de m*rde: French restaurants in Cannes, Brittany, Provence, Switzerland, French & Dutch Caribbean, Cape Cod, Washington DC, London, Paris. Thank god for those yummy girls, the chef’s favourite dish.
(2nd book under construction: 25 years as Personal Chef to Saudi Prince, Mick Jagger, obscenely wealthy businessmen, Lords & Ladies, etc.)