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On Friday, I was elevated to the rank of Honorary Professor by the University of West London. Knowing a thing or two about science, I know that the force of gravity will bring me back down to earth soon enough!
So now, not only will I wear my chef’s hat and chef’s apron but also my academic cap and gown. And now I must double up my enthusiasm and efforts to teach and pass on my knowledge to young people.
Friday was wonderful and gratifying, as we gave many rewards to the best performing students who are the new foundations of our culinary future and the blossoming art of hospitality. I wish them all well, and I sincerely believe that there is no better time to join our industry.
A huge personal thanks to the Vice-Chancellor and his team. I feel very proud and honoured.
PS Please tell me what you think of my blogs and my website: I want to hear from you!
Raymond Blanc's new book, Kitchen Secrets, featuring recipes from Kitchen Secrets Series 1 & 2 and many more, was published by Bloomsbury on 14 February and is available to buy from Le Manoir aux Quat'Saisons, Brasserie Blanc, Maison Blanc, online and from bookstores.
Watch Raymond Blanc's Kitchen Secrets on BBC2, Mondays at 8.30pm.
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Read RB's Le Blog for the catering profession on the Caterer website, by clicking here