Blanc to represent UK in Paris final
Raymond Blanc has been selected to represent the UK in the grand final of the first World Master of Culinary Arts, to be held in Paris in May.
The announcement that Blanc had been selected from a shortlist of 10 chefs to be judged against his counterparts from Australia, Hong Kong, France, Italy, Japan and the USA in the Wedgwood-sponsored event was made at a presentation dinner at London's Savoy hotel last month.
A five-strong panel chaired by Langan's Brasserie owner Richard Shepherd and including Sir Terence Conran, Nigella Lawson, Rick Stein and Sir David Wright, chief executive of British Trade International, judged the 10 finalists after eating out in all their restaurants. As well as comparing the food and ambience of each establishment, they also considered the contribution made to the industry by each individual.
"Raymond was selected for his professionalism, enthusiasm, for helping to build up standards and for training a huge number of chefs over the years," said Shepherd. "To be able to represent this country is a wonderful tribute to someone who has given so much."
Blanc was overwhelmed to be winner of the UK final and was particularly delighted that the presentation was made in the presence of his two sons, Sebastien and Olivier.
"I am very proud to be representing Britain," he said. "Some people may ask why a Frenchman has been chosen, but I would say that I have been living in England for 30 years and spent my entire career as a chef here.
"Receiving an award like this is an acknowledgement of all the work we have done over the years, particularly training people, many of whom are now established chefs in their own right. It would not have been possible without my team, particularly my head chef and great friend Gary Jones."
However, not everyone was so happy with the judges' decision. One of the 10 nominees, Gordon Ramsay, criticised the judges for selecting a Frenchman to represent the UK.
"Can you imagine the outrage if a British chef was selected to represent France?" he said. "I am not biased against Raymond Blanc, but I think there are brilliantly talented British chefs in this country who could compete on an equal footing alongside the best in the world. I think the choice of the judges sends out all the wrong signals and is totally uninspiring to young British chefs in this country."
Ramsay went on to name his top 10 selection of British chefs, all of whom could justifiably represent the UK: Michael Caines, Heston Blumenthal, Bruce Poole, Philip Howard, Anthony Demetre, Marcus Wareing, Andrew Fairlie, Martin Wishart, David Everitt-Matthias and Kevin Thornton.
While recognising that judging an award like the World Master of Culinary Arts was a subjective issue, Shepherd dismissed Ramsay's criticisms. "There is no question that Raymond has worked hard enough to be recognised in this way. Why shouldn't we embrace someone who has given so much to this country?"
Roy Ackerman, chairman of the grand jury (made up of the chairmen of each national panel) which will decide the overall winner of the World Master of Culinary Arts title, said it was possible that an English chef might be selected to represent Japan and an Italian chef chosen to fly the United States flag. "It's up to the judges to decide who is the best on the day," he commented.
Alongside Blanc and Ramsay, the other UK nominees were Marcus Wareing, Pétrus, London; Fergus Henderson, St John, London; Kevin Thornton, Thornton's, Dublin; Pierre Koffmann, La Tante Claire, London; Michel Roux jnr, Le Gavroche, London; Bruce Poole, Chez Bruce, London; Francesco Zanchetta, Riva, London, and Rose Gray, the River Café, London.
National finals have been held in Australia and Hong Kong, with Neil Perry of Rockpool, Sydney, and Koon Yat Yeung of the Forum Restaurant, Hong Kong, the winners.
The overall winner, who will carry the title of World Master of Culinary Arts, will be announced at a gala dinner at the Hotel Inter-Continental in Paris on 16 May.
