As the Waldorf Astoria Hotel collection’s new hotel, The Caledonian, opens its doors in Edinburgh, Michelin Star chefs, Chris and Jeff Galvin, talk about being part of the brand with their on-site restaurants, and what they really think of Marco Pierre White …
JG: I did cookery at school and really enjoyed it. Whilst at school I got a Saturday job washing up and helping the chefs at a local restaurant and caught the bug.
CG: Yes, Anthony has always been very supportive throughout my career.
JG: I never thought Marco was scary, I would be nervous of him just because I was so in awe of his genius. To Chefs at that time he was like God so to be working side by side was an amazing experience. Marco was a perfectionist and would simply not accept anything unless it was the best of the best.
JG: Not being obsessed with getting recognition from Michelin and just trying to hit consistently high standards and creating an atmosphere of great hospitality. Once you achieve this the stars will come.
CG: Lots of hard work, great ingredients, balance, consistency, passion, attention to detail … to be honest, I don’t think there is enough paper here to describe everything it takes!
CG: Yes working in New York was very exciting. It’s such a melting pot of cultures, the city has lots of international influences. They are incredible for staying true to the authenticity of the cuisine, I was always amazed at the quality of ingredients, they would source even the most exotic of items. It almost feels like you’ve been transported, when you visit a restaurant in Little Italy for example, you could just as easily be sitting at a table in Naples enjoying a plate of Vitello Tonnato. The evolution of the gastronomic scene is ever changing there, often making interesting fusions between different styles of cuisines. In France there is so much respect for tradition and loyalty to regional cuisine. The food and wine always reflect the unique characteristics of the region. It’s steeped in history and recipes date back centuries.
JG: Actually just last summer I was taking part in the Taste of Edinburgh event. It was running all weekend but on the Saturday morning our kitchen was under four feet of water due to the torrential rain.
JG: How do you put up with the long hours?
JG: The Crustacean bar in Galvin Brasserie de Luxe
CG: Ravioli of Rabbit with Ricotta, Sarriette & Artichokes Barigoule in The Pompadour by Galvin
JG: My Nan’s rhubarb crumble
CG: Dining at Le Bristol Hotel in Paris, where I shared a Poulet en Vessie with Max Renezand, a fellow restaurateur and great Chef.
JG: At home cooking tends to be very simple but always with quality ingredients
CG: At times it can be relaxed but of course when the occasion calls for it, it can be a more elaborate affair, so a bit of both really.
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