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Anne-Sophie Pic

From Wikipedia, the free encyclopedia

Anne-Sophie Pic
Anne-Sophie Pic.jpg
Anne-Sophie Pic in 2015.
Born (1969-07-12) 12 July 1969 (age 50)
Culinary career
Cooking styleFrench cuisine
Websitewww.pic-valence.fr

Anne-Sophie Pic (born 12 July 1969) is a French chef best known for gaining three Michelin stars for her restaurant, Maison Pic, in southeast France. She is the fourth female chef to ever win three Michelin stars, and was named the Best Female Chef by The World's 50 Best Restaurants in 2011.

YouTube Encyclopedic

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  • ✪ Hospitality Influencers | Season 1 - Episode 1 : Anne-Sophie Pic
  • ✪ Roux Scholarship 2017 Anne Sophie Pic 3-Michelin-star guest judge

Transcription

As a teenager I dreamt of being a stylist It’s the aesthetic it’s the visual emotion I like it’s the creativity My name is Anne-Sophie Pic I’m a chef I’m also a mother and a wife It’s the elegance the emotion the simplicity The emotion of creating a dish Have someone taste it, discover it I don't think I add any filters in what I do There’s a thin line between who I am and what people see it's the best way to convey emotion The products and the people making the products It’s the story behind the product We can fall in love with a product because it was brought to us in a way that moved us It’s also what I try to transmit in my cuisine I think it’s when I received my third star It’s what moved me the most and it's what I worked for so many years You have to be persistent and project yourself For a long time, I was looking into the past because I was afraid to fail of not being worthy of this beautiful family history as my father and grandfather both had 3 stars at the same time, I quickly understood that I could do it by being very focused by cultivating my intuitions by knowing where I wanted to go and being aware of my strengths and weaknesses to build something and gaining self-confidence So I would say nurture this intuition and be perseverant I’m someone who gives a lot of myself and also to my guests There are times when I don’t know where the limit is or when to stop often, my husband has to stop me to tell me stop, you’ve already done a lot so slow down because you have to recover, you need to recharge and I need to keep some energy for my family as well It’s always about this balance between the energy you give and the need to recover to revitalize yourself and that's really the difficulty with this job but I think with all jobs actually The dish that touched my heart the most is probably my grandfather’s “Chausson aux Truffes” It was my first gourmet experience and was a bit out of the ordinary Also perhaps because the first time I tasted it my dad made it clear that it was a privilege to taste it Squid ink for example It’s something that I don’t like to cook I don’t like the color black in food Black scares me I’m someone fundamentally attracted to light and white People feel obliged to belong to a trend I hardly explored molecular cuisine at the time it came about because for me it was something that would vanish sooner or later trends are dangerous If you go all in, how can you backtrack afterwards? How can you be yourself if you get influenced by every single trend? So, what I'm interested in is the evolution rather than belonging to a trend To feel an atmosphere to feel something positive As a child, I lived right above the kitchen I constantly crossed between the worlds of the kitchen and the restaurant without even noticing When I arrive in a restaurant I intuitively feel the atmosphere I think that's the hardest thing to accomplish anything that is not physical It’s my dad who gave me this extraordinary advice it's always sensitive when I talk about it because it was not long before he died He told me: there is one thing I won’t be able to pass down to you it’s experience So, with that in mind I had to create my own experience You can transmit many things you can teach how to cook you can pass on a spirit of cooking the taste Everything that can be shared is magical and I share a lot with my teams every day but everyone has to create their own experience

Biography

Anne-Sophie Pic is the daughter of chef Jacques Pic, and grew up at her family's restaurant, Maison Pic. Her grandfather, Andre Pic, was also a chef, who was particularly known for a crayfish gratin dish,[1] and who first gained the restaurant three Michelin stars in 1934.[2] However she initially decided not to follow in their footsteps, and instead travelled overseas to train in management.[1] She worked in Japan and the United States as an intern for various companies, including Cartier and Moët & Chandon,[3] but found herself drawn back to the restaurant for her "passion".[2]

At the age of 23, in 1992 she returned to Maison Pic to train under her father to become a chef. He died three months later, and she moved to working the front of the house. In 1995, the restaurant lost its third Michelin star, for which she felt she had lost "her father's star",[4] and spurred her to return to the kitchen. In 1997, Pic took control of the restaurant.[1] She had no formal training in cooking.[4]

In 2007, she regained Maison Pic's three Michelin stars. This was only the fourth time anywhere that a female chef had achieved three Michelin stars.[1] That same year, Pic was the only woman on French newspaper Le Figaro's list of the top twenty richest chefs in France.[1]

She opened her second restaurant, Restaurant Anne-Sophie Pic, in Lausanne, Switzerland. It was awarded two Michelin stars in 2009, and is located within the Beau-Rivage Palace hotel.[3][5] In September 2012, she opened her first Paris-based restaurant, La Dame de Pic.[4]

Pic is married to David Sinapian and has a son named Nathan.[3][4]

In 2018, Pic appeared as a judge on the "France" episode of The Final Table, season 1.

Awards

In 2011, she received the Veuve Clicquot World's Best Female Chef award, named after Madame Clicquot Ponsardin[6] and given by the World's 50 Best Restaurants awards scheme from British magazine Restaurant. It was the first time the category had been awarded, and it was thought to have been closely fought between Pic, Elena Arzak and Nadia Santini.[2] At the time of the award, Pic was the only three Michelin starred female chef in France.[3]

On 14 July 2011, she was named a Chevalier (Knight) of the French Legion of Honour.[7]

In 2009, Pic received the Eckart Witzigmann Award for excellent culinary art.[8]

References

  1. ^ a b c d e Chrisafis, Angelique (22 February 2007). "A woman's place: France rocked by Michelin's latest three-star chef". The Guardian. Retrieved 17 August 2012.
  2. ^ a b c "French chef named World's Best Female Chef". The Independent. 11 April 2011. Retrieved 17 August 2012.
  3. ^ a b c d Passariello, Christina (17 September 2011). "The Illusionist of French Gastronomy". Wall Street Journal. Retrieved 17 August 2012.
  4. ^ a b c d Anderson, Becky (10 April 2012). "'World's best female chef' shares recipe for success". CNN. Retrieved 17 August 2012.
  5. ^ "Anne-Sophie Pic". Via Michelin. Retrieved 17 August 2012.
  6. ^ "Best Female Chef". The Worlds 50 Best Restaurants. Archived from the original on 27 August 2012. Retrieved 17 August 2012.
  7. ^ "Anne-Sophie Pic Promue Dans L'Ordre National De La Légion D'Honneur". Le Chef (in French). 15 July 2011. Archived from the original on 13 November 2012. Retrieved 17 August 2012.
  8. ^ http://www.eckart-witzigmann-preis.de/en/award-winners-2009/
This page was last edited on 18 September 2019, at 16:27
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