Un des points sensibles en cuisine est l'hygiene personnelle. Ainsi dans les differents endroits ou j'ai travaille j'ai du faire face a des situations delicates avec certains employes.
Pour resoudre ce probleme et ne pas les froisser en etant trop direct, j'ai donc procede par photographie, celles-ci appose a l'entree de chaque cuisine. Le but est de montrer le standard, c'est une facon de l'imposer, sans choquer et de faire comprendre ce qu'il faut faire. C'est une maniere de dire : voila ce que je voudrais s'il vous plait. Automatiquement les gens comprennent et commencent a se brosser les dents, couper les cheveux courts, retire leur montre....

Ici le standard pour la coupe de cheveux

Ongles courts et brosser avant chaque entree au travail

Amusant pas parlant, pas besoin de vous faire un dessin

Pas bien !

14th april 2001, an important day in my carrier. We had to cook 4 Chinese dishes to be presented to the jury for our examination. 2 were imposed to us and 2 others were our own choice. We also had to do a vegetables carving, a cold dish decoration plate and the written test.

Here the photo of our dishes waiting for the results.

My first christmas in 2002,



For christmas eve party we decided to do the buffet outside around the swimming pool of the hotel Mandalay Hill resort in 2003.

Here see my longest ever christmas buffet (80 m).

Some newspapers headlines in Wuhan


The whole team work hard to prepare this great event.
We had 4 buffets in differents floor : 250 pax + 200 pax + 350 pax + 300 pax and the French fine dining restaurant with a set menu for 80 pax
Thank you to my good team of 45 cooks. We did it !
Here a photo of the Grand View, Revolving restaurant with city view on the 25th floor.


In 2005, my first buffet in Wuhan.

In 2006, second christmas in Wuhan. With old breads.... Good idea Mike !

Small advertissement....


Welcome to Chongqing, we just hotel the hotel 3 days ago !

In 2007 in Chongqing.

Nice decoration, the restaurant is just open.


This year will be smaller but only 1 buffet and 150 pax, easy.


In 2008 in South Korea,

A board of director from the owning compagny came to inspect the hotel after the opening.
For that special day I prepared a special menu included fersh lobster, foie foie gras, truffles, tournedos rossini...

After the main courses sent out, the biggest part ws done. Now it's dessert time.
Guest are satisfied, so we are all happy in kitchen.
Here Leon, my assistant and the service team.