37: John Williams MBE - Escoffier's Protégé On; The Importance Of Keeping Classic French Cooking Alive, The Problems With Modern Day Chefs & How He Turned The Ritz's Fortunes Around!

Is there a more respected Chef in this country than John Williams? The answer is no. He's the only British Chef in history to receive both an MBE and to be conferred with a CMA (the equivalent of an MBE) by the French Government for his services to food, and away from the Kitchen championed young people getting into cooking through his presidency at the 'Royal Academy of Culinary Arts'. The son of a working class fisherman in Tyneside, he escaped to London at 16 and went from peeling spuds at The Royal Garden Hotel in Kensington to eventually becoming Maitre Chef des Cuisines at The Savoy before joining The Ritz as Executive Chef and helping them acquire their first Michelin Star. Today he unleashes all of his incredible wisdom taking us through his incredible life story, sharing his thoughts on; the problems with modern day chefs, how he turned the fortunes of The Ritz around, why he's obsessed with truffles, how be became great friends with The King, the importance of The Ritz's Afternoon Tea, why he resurrected table side cooking, his memories of cooking potatoes with his mum and much much more.....
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