Many other restaurant business podcasts promise a marketing solution or tips for entrepreneurs on managing restaurants. If that’s what you thought this was that podcast …keep scrolling. But if you stay you’ll get what makes Restaurant Legends so singular. But in the meantime, I thought it was time talk about who I am and how I make this podcast different from the rest. I grew up in a family that at various times was either in the food business or the beverage business. I was about 19 when I met John Snowden in the office of his kitchen. I was there under the assumption that I would be talking to him about taking classes in the cooking school he ran. The school was focused on French cooking. It was a time when Julia Child was turning the culinary world on its ear with her books and tv show and Dumas Pere L’Ecole de la Cuisine Francais was as close as I was going to get at that moment to learn about cooking and food. But John had another idea how my culinary education was going to happen. He leaned back in his chair, took a long drink from a large, frosted glass of what I found out later to be cognac on the rocks and said, “Do you know what an apprentice does?” Even though I had been around food and kitchens most of my life at that point. This was the real start to a journey that’s lasted 55 years and it’s still going. Fernand Point

"As far as cuisine is concerned, one must read everything, see everything, hear everything, try everything, observe everything, in order to retain in the end, just a little bit." – Fernand Point

A Few Other students of Point;

Paul Bocuse

Alain Chapel

Jean & Pierre Troigros

Louis Outhier

All were in the forefront of revolutionizing cooking with Nouvelle Cuisine

The Chicken Bowl Menu

Music:

Delta Blues - Unknown

Ferris Wheel – Quincas Moreira

Ball and Chain Blues – Peter Cross