Chef of the Week: Thibault Hauchard, Executive Pastry Chef at Alain Ducasse at The Dorchester
How long have you worked at your current restaurant?
Almost four years.
Where did your passion for cooking come from and where did you learn your skills?
I had the chance to work for ten years in Paris, in prestigious hotels like the George V, Le Royal Monceau and Le Meurice.
What do you enjoy most about being a chef?
Always new things to try, create and taste.
Name three ingredients you couldn’t cook without.
Olive oil, herbs and pepper.
Which piece of kitchen equipment couldn’t you live without?
My little PCB knife.
What food trends are you spotting at the moment?
Less sugar, respectful for health and for nature (respect for the seasons).
What do you think is a common mistake that lets chefs down?
Keeping calm and positive, not being over stressed and lacking of organisation.
What is your favourite time of year for food, and why?
Summer time for the berries, peaches, apricots etc.
Which of your dishes are you most proud of?
Lemon skin, hazelnut and Timut pepper.
How do you come up with new dishes?
I try a lot of new things, taste and interact with the ingredients.
Who was your greatest influence?
Cédric Grolet was a very decisive leader in my career.
Tell us three chefs you admire
Cédric Grolet, Jessica Prealpato and Jeffrey Cagnes.
What is your favourite cookbook?
For now, it’s “Le Grand Livre de la Boulangerie”. But “Fruits” by Cédric Grolet is a must.
Who do you think are the chefs to watch over the next few months?
Pascal Hainigue at The Bristol and Maxime Frederic at The Cheval Blanc in Paris.
