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Creating means not copying
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The legendary Hôtel Martinez, which opened in the late 1920s, is a luxury hotel in Cannes, on the French Riviera.
It was in this extraordinary setting that the Escoffier Foundation held an event in 1987 for training chefs.
The instructors chosen for this occasion included the elite of French cuisine: Jacques Lameloise, Jacques Chibois, Jacques Maximin, Michel Bras and Jacques Le Divellec. Among the 22 attendees were Ferran Adrià and Juli Soler.
Jacques Maximin, then the head chef at Le Chantecler, the restaurant at the Hotel Negresco in Nice, was giving his master class when somebody asked a fundamental question: ‘What does create mean?’
Without hesitation, the famous French chef replied: ‘Creating means not copying’. From that moment on, this apparently simple remark would become the touchstone that would shape Ferran Adrià’s future as a chef.
It was in this extraordinary setting that the Escoffier Foundation held an event in 1987 for training chefs.
The instructors chosen for this occasion included the elite of French cuisine: Jacques Lameloise, Jacques Chibois, Jacques Maximin, Michel Bras and Jacques Le Divellec. Among the 22 attendees were Ferran Adrià and Juli Soler.
Jacques Maximin, then the head chef at Le Chantecler, the restaurant at the Hotel Negresco in Nice, was giving his master class when somebody asked a fundamental question: ‘What does create mean?’
Without hesitation, the famous French chef replied: ‘Creating means not copying’. From that moment on, this apparently simple remark would become the touchstone that would shape Ferran Adrià’s future as a chef.
