Living legend Alain Ducasse was born in Castelsarrasin in southwestern France in 1956, where he was brought up on his grandmother’s authentic French cooking, which influenced Ducasse’s own style. Pivotal events in his career include apprenticeships with Guérard and Vergé, as well as meeting his mentor Alain Chapel. As the sole survivor of a plane crash in August 1994, aged 27, Ducasse pushed himself and his work, becoming an international name when he was appointed head chef of the Hotel de Paris in 1987. Ducasse was serving simple, rustic dishes from Italy and the south of France well ahead of the rest, and thanks to his high-end restaurants in London, Paris, New York, and Tokyo, he soon became the most decorated chef by restaurant guides and awards. He has also built a seamless business to train staff and ensure the quality of all his establishments around the world. But for Alain Ducasse, cooking remains first and foremost a craft that demands hard work and the best ingredients.<br/><br/><a href='https://www.flipsnack.com/gastronomyobserver/alain-ducasse-by-jorg-zipprick-eng/full-view.html' target='_blank'>Download</a> "How Alain Ducasse became a culinary icon" by Jörg Zipprick, Co-founder and editor-in-chief of La Liste (© Jörg Zipprick la Liste)
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