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Le Cordon Bleu News, 06/26/2014
Thank you Chef Terrien!
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On June 26

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In The News

Thank you Chef Terrien!

On June 30, Le Cordon Bleu Paris bid an emotional farewell to one of our shining stars, Chef Patrick Terrien, as he begins his retirement.

On June 24, a special evening was organized in honor of Chef Terrien. For this occasion, Chef Oth Sombath, Chef Christian Etienne,  Dominique Bouchait "MOF Fromager" and Jacky Blot, carried out a culinary demonstration. 

A native of the Loire Valley and a specialist of his native Touraine’s cuisine, Chef Patrick Terrien has had an extremely prestigious career:

  • Sauce chef then cuisine sous-chef under Chef Charles Janon at the Inter-Continental hotel in Paris;
  • Chef Joël Robuchon’s sous-chef at the Nikko hotel in Paris;
  • Chef Instructor at the Tsuji Academy in Osaka, Japan;
  • Cuisine Chef at the members only club the Grand Cercle in Paris ;
  • Third place in the Club des Toques Blanches competition;
  • Awarded a Diplôme du Mérite Culinaire from the Club Prosper Montagné in 1984;
  • Honorary member of the Tsuji Academy;
  • Co-author of La Cuisine Tourangelle, which is dedicated to the cuisine of his native region:  The Touraine;
  • Chef Instructor at Le Cordon Bleu Paris since 1989.

We asked him to tell us about his career and his time at Le Cordon Bleu Paris:

Where did your passion for cuisine, and your desire to make a career out of it, come from?
I was brought up in a family of Chefs.  From a very early age, I wanted to become a Chef, a pastry Chef or a baker.  My Grandmother owned a café/restaurant and my cousin was also a Chef.  Cuisine is in my family genes!

Is there a Chef who inspired you during your career?
A number of excellent Chefs inspired me during my career:  Chef Giraud at the Royal hotel in Évian-les-Bains for his rigor and discipline, Chef Charles Janon at the Inter-Continental hotel and, of course, Chef Joël Robuchon at the Nikko hotel.

You traveled a great deal during your career.  Can you tell us how beneficial this was to you?
My trips to Asia, Africa, South America and Europe were voyages of discovery.  I had the opportunity of cooking with new ingredients, of meeting people who were passionate about cuisine, of catching up with Le Cordon Bleu alumni, of discovering new cultures and of working in a variety of different kitchens in sometimes difficult conditions.

Which culinary creation gives you the greatest sense of pride?
There isn’t one particular recipe that stands out.  I believe that any Chef can take a recipe and make it their own.  My recipes often have an Asian influence.  My favorite cuisine is one with tasty and elaborately worked ingredients, such as braised leg of lamb, beef stew in red wine with bacon, onions and mushrooms or veal roasted at a low temperature.  For each recipe, it is essential to know how to season and cook to perfection and to ensure there is harmony of flavor and taste.

What are the main qualities needed in order to become a good Chef?
A good Chef must, of course, master the basic cuisine techniques and be passionate about his job.  He must also want to bring joy into people’s lives and have very good people skills.

What advice would you give to somebody who is thinking of becoming a Chef?
The most important thing is motivation because this is an industry which demands a lot of sacrifices.  You must also recognize the ongoing need to progress, to evolve and to learn new things.  Curiosity and the desire to make new discoveries are essential in order to become a Chef.

What do you think of the recent wave of interest in cuisine (TV shows, competitions…)?
In recent years, the importance of cuisine has become widely recognized but not the actual job of being a cuisine Chef.  The technical skills of a Chef and the work he puts in are not given enough importance.

How do you see the profession’s future?
The internationalization of cuisine has given people the opportunity to discover new flavors, ingredients and techniques.  It is essential, however, that every country preserves its culinary identity.

What is your favorite dish?
I don’t really have one favorite dish.  I enjoy many things such as marinated fish, oysters and any type of seafood.  I also like braised food or food that has been slowly cooked such as duck with spices, 7 hour leg of lamb, mushrooms, game etc.

What about desserts?
I love tasty desserts such as warm apple tart with honey.  As for fruits, I particularly like mango, wild strawberries and passion fruit.

Is there one ingredient in particular that you enjoyed working with during your career?
I really enjoyed cooking game.  Game encompasses a large range of meats and this gave me the opportunity to be extremely creative.

What do you usually have in your refrigerator?
For me, a perfect refrigerator should not be full!  I put things in there that aren’t really perishable.  In mine there is often cream, goat cheese, herbs (cilantro, parsley and chives), soy, Belgian beer and Champagne.

Apart from French cuisine, what is your favorite type of cuisine?
I really enjoy Japanese and Thai cuisine.

What will you remember most about your time at Le Cordon Bleu Paris?
Many things:  The atmosphere, the students, the multicultural environment, the Chefs and the other members of staff.  I will also remember the students’ motivation.  As I said to them “Your motivation is what motivated me!”

Le Cordon Bleu Paris team would like to extend its sincere gratitude to Chef Terrien for 24 wonderful years!

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Le Cordon Bleu Paris
  Email paris@cordonbleu.edu or use the online form
  Website hwww.cordonbleu.edu/paris/home/en
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

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