Time and Talent Win Anne-Sophie Pic Title as World’s Greatest Female Chef

In a world composed largely of male colleagues, Anne-Sophie Pic has just been recognized by S. Pellegrino’s 50 Best Restaurant Awards as the best female chef in the world. And it’s an honor totally deserved. Not only does Pic come from a great culinary family but she also holds three Michelin stars in her own right – and is the only the fourth woman in history to do so.

Based in Valence (known to seasoned travelers as the southern door of France), she placed ahead of two other very talented female chefs – Spain’s Elena Arzak and Italy’s Nadia Santini. And though Arzak favors the cuisine of Iberia’s Basque region and Santini focuses on the flavors of the sea, Pic reaches back to the clear simplicity of Careme and Escoffier, the legendary masters of classic French cuisine.

Motivated by their heritage, Pic’s creations focus on enhancing the natural flavors of her ingredients, not smothering them with heavy sauces or over dominate ingredients. As a result, her menu most often highlights the use of regional vegetables and fresh fish.

Yet despite her family’s culinary legacy and France’s great heritage of cuisine, Pic did not start her career in the traditional manner of the industry.  It was her brother, Alain Pic, who initially was chosen to continue the culinary dynasty began by her grandfather Andre Pic when he was Michelin rated in 1945. That valued ranking was continued by her own dear father Jacques Pic.

Anne-Sophie chose instead to study at Paris’ famed Higher Institute of Management and then moved to New York City where she worked in marketing for the prestigious firms of Moet & Chandon and Cartier. Her positions there enabled her to travel and thus she met her husband (and future business partner) David Sinapian.         

Still something called her home. She missed the sounds and flavors of France and so in 1992 she decided to return to Valence and apprentice with her father. Everyone who watched them work together noticed the flow, the unspoken ease that existed between them as the famed father taught his daughter one after another the skills of a master chef.

Then abruptly Jacques Pic died of a heart attack. The famed three star restaurant was without a directing head chef.  Anne-Sophie, young and less experienced than some of her staff, stepped into the void and continued the heritage of her family. By 2007 she had regained the Michelin star that traditionally is removed at the death of a great chef and went on to write the truly collectable memoir, Au Nom du Pere, about her beloved father, the history of the Pic family and her amazing life journey that led to discovering her true vocation - cuisine.

That discovery included not only the lessons learned in the kitchen but also the many marketing skills she mastered away from the heat of the stove.  Working together with her insightful husband, the decor of the esteemed Pic Restaurant has been updated, a culinary school launched and a profitable line of extensional products developed and marketed online.

Truly this is a renaissance woman and one to be counted among the greatest of the industry.  If you doubt that, just journey to Valence, enter the subtle elegance of Restaurant Pic and dine on the classic cuisine offered there such as pan roasted Bresse chicken supreme accented with a yellow lemon marmalade, steamed young chards or a farm fresh pigeon poached with a slightly smoked broth. Then consider their unforgettable warm Grand Marnier soufflé served with orange supremes or choose instead an air-light rice pudding. 

Mere words cannot truly express the flavors, the experience. All created by one remarkable woman – one worthy of the heritage of both the cuisine grand-mere (those unnamed country-kitchen grandmothers who inspired so many great chefs to become cooks) and haute cuisine, such as Anne-Sophie’s own renowned grandfather and father created. What can one say but merci, merci, merci Anne-Sophie!  

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Downton Abbey Reflects Our Own Changing Times

Culinary fans of historic tales have been fascinated by BBC’s new series entitled Downton Abbey.  Set in 1912 just two years before the European start of World War I, King George V in on the throne and the tides of social change are lapping at the shores of England. With the clouds of war gathering on the Continent, more then just a new century has begun. And everyone will be effected whether they like it or not.

The fictitious Crawley Family owns (at least for awhile) the ancestral Downton Abbey nestled in the beautiful rolling green English countryside. But try as they might to avoid them, the waves of change are steadily breaking on the steps of their once peaceful country home.  New and strange inventions such as electric lights, motorcars and ringing telephones are all making their jarring presence felt in the grand house.

But the changes that move Julian Fellowes’ outstanding script forward aren’t just about wires and wheels.  Society itself is changing much to the displeasure of the elder Dowager Countess of Grantham, brilliantly played by Maggie Smith.      

No one seems to know their place. A lowly housemaid wants to be a modern secretary while one of the pampered Crawley daughters longs to be a feminist, attend suffrage rallies and wear Poiret’s new harem pants to dinner.  Shocking, simply shocking! How will one get a husband (and provider) with such unladylike behavior!

From the county flower show to a love affair with a foreigner, nothing is as it was when good Queen Victoria sat firmly on a more moral throne.  As a result, the thoughtful Lord Grantham struggles with the fading value of traditions while Mathew Crawley, a distant younger cousin set to inherit the entire estate, struggles with an undiscovered sense of self and purpose. 

In short, Downton Abbey is the story of a society on the edge of all that’s modern.  But this isn’t the first series presented by BBC that explores this still contemporary issue of racing rapid change.

In 1977 the equally amazing story of Rose Lewis was presented by BBC in The Duchess of Duke Street series.  This story is about a real life individual who rode the same rising waves of change that are now being portrayed in the popular Downton Abbey programs.

Known to her contemporaries as the “Queen of Cooks” she trained under the great "King of Chefs" Auguste Escoffier and went on to own and direct the legendary Cavendish Hotel in London.  Independent and with a sense of humor that broke through Edwardian class barriers, she cooked for Kings and Emperors, all the while keeping their secrets and winning their respect. 

She loved and deeply understood people.  She believed that life should always be a feast no matter the circumstance.  When a heavy bomb fell on the Cavendish Hotel during World War II, an aged Rose emerged from the ruins to the amazement of everyone, dusted the broken glass from her hair, and shook her fist at the departed Nazi bombers.  Then she served champagne to all those crowded into the now rubble filled street! Now that's style! 

If you are enjoying Downton Abbey, be sure to check out The Duchess of Duke Street programs.  You’ll adore Rose’s fighting spirit, fine cooking and courage as she and the cast of real characters around her learned how to be modern in a faster world while still maintaining their love of life. 

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011