20 JANUARY 2012
Looks can be misleading; behind Nicolas Le Baux’s playful smile, there is unequaled determination and energy. A few extracts from a wonderful encounter.
“After growing up in Chile and living in the United States, I wanted to return to France to study culinary arts. I chose cooking because I wanted a job that gives importance to manual work and creativity. I also wanted to have a lot of liberty in my work. Even if working in a kitchen is a really hard job and you are under a highly regimented hierarchy, it’s the type of work that allows me to have the liberty I aspire to. The freedom to take initiatives, create, surprise, travel and live out an adventure.
I had the opportunity to do my first-year internship in the Guy Lassausaie restaurant in Chasselay, ‘Meilleur Ouvrier de France’ (Best craftsman in France) and two Michelin stars! During the internship, I learned to perform faster, better and to go faster still because things were done right. Let me explain: in the kitchen, there is great pressure to work as quickly as possible but with perfect quality. I had to learn to work more quickly, with greater precision, which eliminates the need to redo everything if there is a small error. And I got better organized to avoid useless gestures!
Mun Seok Kim, an Institut graduate from the class of 2010, was working at Lassausaie during my internship; he helped me a lot and gave me lots of good advice regarding the internship report that I had to write. It’s a very interesting project that we do during our second year. It helps you to take a step back and see the big picture regarding this experience and to measure the progress made. I am very thankful to Mun Seok for his invaluable advice and I am very happy that I got a very good grade.”