Michelin Star Chefs and Their Desserts Amaki Doku Farringtons School What is meant by the term Michelin stars?

Michelin stars are stars that are given to implausible restaurants for their food. Restaurants are given 3 stars in total, three being the finest and restaurant that provides exceptional food. According to the ‘Guide Michelin’ book by Andre Michelin states:

• 3 stars ‘’Exceptional cuisine, worth a special journey’’

• 2 stars ‘’ Excellent cooking, worth a detour’’

• 1 star ‘’ A very good restaurant in its category’’

In London there are up to 56 Michelin star restaurants some that are run by famous chefs such as Michel Roux Jr. with 3 Michelin stars for his father’s restaurants La Gavroche which he took over from his father Albert Roux in 1993. Michel Roux Jr. is trained in classic French cookery and works in London, Hong Kong and Paris. Michel is the author of several cookery books such as ‘Desserts’ published in 1996. He is well known for appearing on MasterChef as a judge with the likes of John Torode, Gregg Wallace and Monica Galetti.

Another Michelin star chef is Marcus Wareing who has been awarded 2 Michelin stars for the Berkeley Hotel in Knightsbridge, the Gilbert Scott which in St Pancreas Renaissance Hotel, Kings Cross and Tredwell’s ‘’Casual, neighbourhood dining in Covent Gardens’’. At the age of 18 Marcus started his career by working at the Savoy, London. Wareing then went to work with Albert Roux at his restaurant La Gavroche where he became an expertise in French cuisine. In 1993 he worked at the Aubergine in London with Gordon Ramsey. Wareing has worked in some incredible cities such as New York and Paris. After his travels he was awarded the Restaurant Associations Young Chef of the Year. In 1999 Marcus Wareing opened his first restaurant Pétrus in Knightsbridge London. During Pétrus first eight months of opening it gained its first Michelin star. In 2008 Marcus then re-opened his restaurant as the owner and patron chef. One of Marcus Wareings’ famous dishes his upside down pineapple cake.

Cherish Finden is a Michelin star chef who has been working at The Langham, London as the Executive Pastry Chef since 2009. The Langham was awarded ‘Top London Afternoon Tea’ in 2010 and in the year of 2013 The Langham was awarded ‘Service of Excellence 2013’. These awards were given to this hotel three years in a row. Finden is well known for her ongoing appearance on the Series of Bake Off Creme de la Creme with the likes of Michelin star chef as host Tom Kerridge; Claire Clark who was awarded an MBE in the Queen’s honours list in 2011.Her restaurant was also awarded three Michelin stars in the year of July 2011. Claire is one out of the three judges on Bake Off Creme de la Creme. The other two judges are Benoit Blin and Cherish. Cherish is one of the ‘Grandest Dames’ of British pastry. In 2000 she competed in competitions at exceptionally highly levels. Finden has 25 medals, 18 of them gold and all were won at competition such as the IKA Culinary Olympics. Finden was awarded in 2012 ‘Pastry Chef of the Year’ by the Craft Guild of Chefs. On Bake Off Creme de la Creme we really see Cherish’s passion for being a pastry Chef. Finden believes that whatever you are baking or cooking has to have precision and has to show the care and love you have taken to make this dish.

Raymond Blanc one the world most famous chefs is a self taught chef. Blanc came from eastern France in Besançon to England, Oxfordshire in 1972. He worked as a waiter at the Rose Revived restaurant. It has been written that one day the chef at Rose Revived took a day off work because he ill so Blanc took over the Kitchen. This is where a star was born. In 1984 Raymond opened his first restaurant hotel in Oxfordshire named it La Manoir aux Quat’Saisons in Great Milton. La Manoir aux Quat’Saisons is well known for its gastronomic quality. As well as Raymond Blanc opening his first hotel restaurant, Blanc then opened The Raymond Blanc Cookery School in 1991. The Cookery School helps children to develop their cookery art skills.

Benoit Blin works alongside Raymond Blanc as the Executive Pastry Chef at Le Manoir aux Quat’Saisons in Oxfordshire which as 2 Michelin stars and 5¬¬-AA. Blin in 2005 was awarded an MOGB because he had worked in top French restaurants. At Ritz in Paris in September 1991 and at the age of 21 Blin known as the Chef de Partie. Every Friday after working Blin would travel across Paris to develop his sugar work. This sugar craft course was run by an 80 year old Chef by the name of Jean Creveux Four years later on the 7th January 1995 he was given the job as Head Pastry Chef at Le Manoir aux Quat’Saisons in Oxfordshire. Benoit Blanc is currently on the ongoing series of Bake of Creme de la Creme as a judge and he continues to show his enthusiasm for pastry.

Food particularly Pastry is an art which young people should be encouraged to learn. When time and effort are spent in food design and presentation it becomes much more appetizing and appealing.

By: Amaki Doku Farringtons School