The one lesson I've learned from life: French chef Raymond Blanc OBE says find your special gift and go for it

  • Renowned chef Raymond Blanc OBE, 70, runs a two-Michelin-starred restaurant 
  • He worked as a kitchen cleaner before becoming a glass washer then a waiter
  • Raymond was sent to a job in Britain in 1972 and has remained ever since 

By Lebby Eyres For The Daily Mail

Published: | Updated:

Renowned French chef Raymond Blanc OBE, 70, runs the hotel and two-Michelin-starred restaurant Belmond Le Manoir aux Quat'Saisons in Oxfordshire. He has two sons and lives with partner Natalia Traxel in Oxford. 

FIND YOUR SPECIAL GIFT AND GO FOR IT

Aged 18, I only knew what I didn't want to do, not what I did.

I found studying technical drawing too restrictive, I couldn't deal with life as a trainee nurse on a leukaemia ward and working in a factory I was like a shadow that didn't exist: clock in, clock out.

But I carried on searching for my gift. My father could make beautiful jewellery, but never dared use his own talent. That was a great lesson, because I saw a man who could have been a genius.

One night, wandering aimlessly in my home town of Besançon, Eastern France, I saw candlelight flickering on the terrace of a restaurant, and lovers talking while waiters carved their meat. It was so beautiful, so balletic. 

Renowned French chef Raymond Blanc OBE, 70, runs the hotel and two-Michelin-starred restaurant Belmond Le Manoir aux Quat'Saisons

Renowned French chef Raymond Blanc OBE, 70, runs the hotel and two-Michelin-starred restaurant Belmond Le Manoir aux Quat'Saisons

I knew I wanted to be a part of this dance. So the following day, I told the restaurant boss: 'I'm going to be the best waiter in the world, you must take me.' He replied: 'I'll give you a job. As a cleaner.'

I became the best cleaner I could be, making the mirrors sparkle with vinegar and paper. I was promoted to glass-washer, buying my own linen cloths so I could clean the glasses to perfection.

Finally I became a waiter and started to flambé the dishes in front of the guests. They soon asked: 'Can Raymond cook the langoustine?'

One day I asked the head chef: 'Is there any chance I could lighten this sauce with a bit of smoked paprika?'

His moustache bristled, his eyes darkened and the copper frying pan he was holding smashed into my face. I woke up in hospital with a broken jaw, a broken ego and my boss shouting: 'He's a god — how could you tell him he can't cook?'

But he also told me he was going to help me. And the way he did that was to exile me to a job in Great Britain. That was 1972 and I've been here ever since.

In that restaurant I learned a successful business can only happen when each member of the community is doing their very best. I was lucky to get a job there, but it's not just about luck: you have to see that opportunity when it comes and grasp it with both hands. 

Raymond has teamed with Saint Agur blue cheese to create a selection of Christmas recipes(saintagur.co.uk) 

Raymond Blanc

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