As if it were nothing special
He seems calm and relaxed, almost thoughtful, while he talks about his eventful life over a good glass of wine. Very modest, as if it wasn't anything special. Today the star chef lives very modestly on his family estate in Provence.
Gleize 1957 was born here Château-Arnoux-Saint-Auban in the French high province.
Tour de France through the big houses
Also his passion for cooking arose here in the kitchen of his father, the confectioner. But he has learned to cook in the great houses of France: at Joseph Rostang in Antibes, at Pierre et Jean Troisgros in Roanne, at Alain Chapel in Myonnay, and finally at Michel Guérard, the Pope of Cuisine Minceur.
He had a great deal of time at this time, his personal Tours de France: Almost every year he changed his place of residence between 1976 and 1980. He even moved to London, where he worked at the Connaught Hotel for six months.
Cooking for the heads of state
1981 but he returned to Château-Arnoux to take over in fourth generation restaurant and hotel, the Bonne Etape. Again and again he is invited to organize splendid festivals and gala exhibitions all over the world - to Germany, for example, to the Black Forest or to Vietnam.
The highlight of his career: President François Mitterrand asked him to prepare the dinner, which was presented to all heads of state during the two hundredth anniversary of the French Revolution in July 1989.
"I made my choice"
Did he ever think of going to Paris where he might have had more opportunities? Gleize waves it off. “Here I can make my own creations. I made my choice, ”he says and adds impishly:“ This is my little paradise - who would want to trade there? ”
If you experience the star chef in his garden, as he takes the different herbs one by one, devotedly explaining the different aromas and fragrances, then one knows that this is a man who is completely in himself and also with few things can be satisfied.
Perhaps this is the secret of his success: that despite everything he has remained so grounded and has preserved himself in all the hustle and bustle about his person.
The star chef's hotel, the Bonne Etape…
And his modest house in his garden, just behind the hotel:
The daughter likes fast food
The chef does not have a favorite meal, but the food in Alsace and Brittany is particularly appreciated. And there are also dishes in the German cuisine that he liked - such as sausage, beer and green cabbage.
His daughter, on the other hand, also likes spaghetti and pizza, he says and laughs. Generation conflict because your daughter doesn't appreciate the art of cooking? “Oh no,” says Gleize. "That's the way it is!"
Excursed from the island to the island
The Mark Sycamore also has an exciting history. For the Englishman who lives in New Zealand, travels have inspired his international culinary culture, for which he has received several awards.
He looks calm and friendly, almost shy, when I meet him for an interview in his Kitchen Restaurant at the Hotel de Brett in Auckland's city center. In the library next door has just started the pre-dinner drink, in which the guests can get to know each other better, while Mark tells me his life story.
Originally from Halstead in Essex, England. Even with 10, it was clear for Mark that he wanted to become a cook: his big sister, 7, older than him, had made it his own. With 15 he had his first part-time job in gastronomy. With 18, he finished school and emigrated to New Zealand with his family.
Chef in the world's second-best hotel restaurant
There he completed a cooking lesson and worked in different places. Soon he began to take part in cooking contests and to gain a good reputation. 2004 he began at the Blanket Bay Lodge, which Condé Nast was the second-best hotel restaurant in the world. 2006 became Mark Cook of the Year in New Zealand.
2008 was marketed as Chef's Chef. 2010, he spent several months in a hotel in Honkong during an exchange program. He then traveled through Vietnam, Cambodia, Thailand, Malaisia for four months before joining the Hotel de Brett. His Kitchen Restaurant was 2011 among the finalists for New Zealand's Restaurant of the Year.
Multicultural in the kitchen
He always loved Asian cuisine, he says, and tried very hard on his travels. However, Asian cooking does not play a role in his own creations. Rather, Mark describes his cuisine as classical English with French influence. Very traditional. But, he adds mischievously, that is the good thing about New Zealand:
“The country doesn't really have its own food culture, influences from all over the world come together here. And so we can experiment with different tastes completely freely - what luck! ”
Endure pressure and stress in the kitchen
For example, if you eat Italian in Europe, expect classic Italian cuisine, says Mark. In New Zealand, however, it was by no means unusual for French, Thai and Vietnamese influences to be associated with the Italian food. "That's real multiculturalism," laughs the likeable chef.
The multi-award winning New Zealand Spitzkoch Mark Sycamore, currently working at the Hotel de Brett, Auckland, reveals his secret in the interview: a conversation about his own quality requirements, the love of good food and how to reduce stress and stress in the kitchen withstand.
Quality and healthy food: Love your Food!
Not only international influences and playing with different tastes are a feature of Marks Essen. Quality, naturalness and healthy food are one aspect that plays an important role in Mark's kitchen:
He only works with fresh seasonal ingredients. “Many people spend $ 20 on a large portion of bad food. For the same money you can get less, but you can get high-quality food ”, is his motto and sums it up:“ Love your food! ”
Gluten free instead of rolls
This is something that I especially notice at breakfast: at first glance it seems a bit inconspicuous, it is missing, for example, rolls, sausage and eggs. But on closer inspection, Mark deliberately omitted these unhealthy ingredients:
Instead there is gluten-free bread, low-fat milk, muesli and jam, both homemade, sugar-poor muffins, only fresh fruit and freshly squeezed orange juice.
Stress because he loves what he does!
That sounds like a great job and Mark actually looks extremely satisfied. Yes, he says leisurely, he loves what he does - and you can tell that from him: “I work 12 hours a day, 60 hours a week, most of the time I stand - you can't do that if you do it do not like!"
Nevertheless, the kitchen is not a relaxed place, rather a “crazy place”, a crazy place where you are constantly under pressure. "Our Team consists of only four people, so a small kitchen, but on some evenings we cook for up to 70 people. Every move has to be right there, ”he reports.
Mark over his shoulder
However, the fact that the kitchen is openly integrated in the restaurant, so people can watch him eat, doesn't bother him. “I cook for myself first so that it meets my quality standards, and then for the guests. If they're happy, I'm happy. ”
Video Note: If you don't see a video here, you have to activate the option "Watch videos" under "Privacy and Cookies" at the end of the page!
More knowledge - PDF download, eCourse on demand or personal advice
Offline download: Download this text as PDF - Read usage rights, Because we do not automatically submit the title of this text for privacy reasons: When buying in "interests" the title register if support is needed. After buying text exclusively Download at this URL (please save). Or for a little more directly an entire book or eCourse with this text buy, read on.
Your eCourse on Demand: Choose your personal eCourse on this or another desired topic, As a PDF download. Up to 30 lessons with each 4 learning task + final lesson. Please enter the title under "interests". Alternatively, we are happy to put together your course for you or offer you a personal regular eMailCourse including supervision and certificate - all further information!
Consultant packages: You want to increase your reach or address applicants as an employer? For these and other topics we offer special Consultant packages (overview) - For example, a personal phone call (price is per hour).