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In this video from Staff Canteen, celebrated French chef Pierre Koffmann talks about the evolution of cuisine in the past 40 years, dishes advice to young chefs and cooks up a lovely crab and sea bass recipe.
Koffmann, chef patron at The Berkeley in London, says the dining scene in Europe has changed drastically. There was a time when you could get great food anywhere in France but times have changed, he explains, adding that Spain - specifically Basque country - has taken the spotlight. "I think it's the top place to enjoy your food in a small restaurant."
The legendary chef known for preparing pig trotters goes on to talk about how young chefs can excel in the field. His advice: “Cook what you enjoy to eat, work very hard, don’t think about the money - it will come if you are good. You’ve got to be passionate about it.”
Koffmann has plenty more to say as he prepares a mouthwatering seafood dish. Take a look:
