Kitchen いじめ（る）s should be 刑務所，拘置所d, says Raymond Blanc

By TIM OGLETHORPE FOR MAILONLINE

Published: 01:36 BST, 26 July 2013 | Updated: 14:33 BST, 26 July 2013

Fighting talk: Raymond Blanc has attacked 同僚s who いじめ（る） in the kitchen and says he wants to stop the 外傷／ショック some young chefs feel when they enter the kitchen

Raymond Blanc is 準備するing lunch in his two Michelin 星／主役にする Oxfordshire restaurant and hotel, Le Manoir aux Quat’Saisons.

A member of staff has failed to understand his 指示／教授／教育s, but there’s no pan-throwing or 断言するing by Raymond, 63. The presenter of TV shows The Very Hungry Frenchman and Food & Drink smiles gently and 根気よく explains what he wants doing.

‘People who いじめ（る） in the kitchen should be in 刑務所，拘置所,’ he says. ‘How would you feel if your son or daughter were 存在 押し進めるd around while working in a restaurant?

‘I’ve had 訓練生 chefs who couldn’t cook or even touch 成分s because they were so traumatised by what they had 耐えるd before they （機の）カム to me.

‘Tell me, why are there are many high- profile chefs on TV and yet we have a 不足 of young chefs? Do you 非難する this culture of いじめ（る）ing for putting young people off entering the profession?

‘What 怒り／怒るs me most is that it is so unnecessary. A kitchen doesn’t have to be noisy with people shouting and 押し進めるing other people around. A good kitchen is a 静かな kitchen and a 静かな kitchen can still be a 熱烈な kitchen.

‘If there’s a problem, the angry person can go outside, 静める 負かす／撃墜する and we can talk about it later. Bawling at someone doesn’t help.

‘I had a guy in my kitchen who used to get very angry, so I sent him on a special training course and now he is the best 経営者／支配人 of a kitchen I know.

‘Shouting at some guy in 前線 of five million people on TV is cheap entertainment.’

Raymond is doing his bit to solve the problem. Using his 静める, 静かな kitchen at Le Manoir, he 準備するs basic, tasty but healthy dishes in his new BBC2 series How To Cook 井戸／弁護士席.

‘I just want people to 落ちる in love with cooking food again, to experience the passion I have for it,’ he says.

Passion: Raymond wants to try and get people to 落ちる in love with cooking again in his new show and also hopes to 奮起させる a new 世代 of cooks

‘And while it may sound corny, I do still have that passion for food. I have taken off only two days in the past six months and they were spent 狙撃 and fishing, and not 現実に catching salmon in Scotland. But it’s my nature to take on too much.’

Raymond’s passion is plain to see. The man who 苦しむd two 小型の 一打／打撃s 老年の 42, 原因（となる）d by 強調する／ストレス and overwork, 会談 19 to the dozen.

He gets so wrapped up discussing food and 準備するing dishes at the same time that he develops a migraine.

生き返らせるd by a small 残り／休憩（する）, he’s 支援する on the 事例／患者 again, only to be stopped in his 跡をつけるs once more, this time by a crumb of food that 脅すs to choke him when he is once more talking 非，不，無-stop.

Raymond may be a workaholic, but he still knows how to have fun. He appeared on the comedy show Miranda and he has self-deprecation 負かす／撃墜する to a 罰金 art.

Time-keeping? ‘Not good. I spend my whole life 存在 late.’

Technical 技術s? ‘Very 限られた／立憲的な,’ he says, as he loses a fight with a food blender. ‘I can just about switch a gadget on and off.’

Life 技術s? ‘I concentrate on 詳細（に述べる） and lose sight of the bigger picture. I am a micro idiot.’

Talent as a cook? Those two Michelin 星／主役にするs say it all, but there has been the 時折の 災害 along the way, to which he is only too happy to 自白する.

Michelin 星／主役にするs: Raymond Blanc's Le Manoir aux Quat'Saisons hotel and restaurant in Oxfordshire

He was 解雇（する）d as a waiter from the Michelin-starred Le Palais de la Biere in his home city of Besancon, after getting under the 肌 of the 長，率いる chef.

‘I would tell him how to 改善する his dishes by 減ずるing the 量 of salt and to 追加する lemon juice when it was needed,’ he says.

‘He 攻撃する，衝突する me and knocked me out. I lost my teeth and my 職業 and was 追放するd to England.’

And then there was the 出来事/事件 at the Dorchester Hotel?.?.?.

‘Years ago, when I was the new kid in town, the 恐らく brilliant young cook who had just arrived in London, I was 招待するd by Egon Ronay to cook at the Dorchester for 50 people, 含むing Anton Mosimann and Michel Roux ― all the 最高の，を越す guys.

‘I didn’t 準備する 適切に and when I （機の）カム to serve the puff pastry it was 漏れるing and the turbot was raw. It was an unqualified 災害.

‘The worst thing was the polite 賞賛 I received from the diners, this damning by faint 賞賛する. I learned lessons that day I have never forgotten.’

Workaholic: Raymond 苦しむd two 小型の 一打／打撃s 老年の 42 because of 強調する／ストレス and overwork and has been known to develop a migraine when thinking about dishes

Raymond passed on his passion for food and his approach to life to his sons, Sebastien, 36, and Olivier, 32. They were given the 適切な時期 to follow him into his kitchen and become chefs. Both 拒絶する／低下するd.

‘I gave them the best education money could buy so they could choose what they 手配中の，お尋ね者 to do with their lives.

‘Sebastien took a 法律 degree, but hated it, so I sent him to the best hotels in the world so he could be a hotelier. When he （機の）カム through with 飛行機で行くing colours, I was the happiest papa in the world.

‘Then he told me he 手配中の，お尋ね者 to be an actor ― I 攻撃する，衝突する the roof! But he said something that changed it all: “I have 設立する what I want do with my life, I have a passion for it.” And then I understood.

‘Olivier is also an actor and illustrates 調書をとる／予約するs. He has created a website and app called Henri Le Worm, in which I am the hero. It’s about introducing children to the idea of better food.

‘The last thing I would have 手配中の，お尋ね者 for either of them would have been to do a 職業 they hated, 特に in a 堅い 産業 such as restaurants, where people can いじめ（る） those they are supposed to be helping.

‘I 心から hope that culture is cha nging, for all the young people who will さもなければ 苦しむ and be put off cooking for life.’

• How To Cook 井戸／弁護士席, BBC2, Sunday, 11.45am, and? Monday, 8.30pm.