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Gaddi’s French head chef at The Peninsula Hong Kong on Robuchon London’s ‘tedious’ plating, climbing the culinary ladder and why he takes cooking lessons on holiday

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“I was born in Mayenne [in northwest France], but my parents split up when I was young, so my mother took my younger brother and me back to her home region of Normandy. My maternal grandmother cooked a lot, she had a garden and grew vegetables, including green peas and potatoes. She made casual food like gratin and roast chicken.“I helped my grandmother make cakes, pancakes – more sweet than savoury. By the time I was eight years old I knew I wanted to become a chef.”How did you start on this…

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