Born in France, since small, every Sunday the family gathered at his grandparents' house, to share a meal. It was a tradition. Her grandmother was a very good cook and Philippe was always there, tasting, eating ... There it was where the virus got into him.
He tried entering a cooking school in "Dinard" for 2 consecutive years, unfortunately from the 400 applicants only 25 to 30 managed to enter. So after a year of high school studies in classical cuisine "Apprentissage Training Center" in Rennes, France from 1985 to 1987 obtaining the Certificate of Professional Competence (CPC), and while studying he worked as an apprentice at Restaurant " Les voyageurs "in his hometown. Working for two weeks and studying a week only.
With his certificate under his arm, his beginnings were not easy; it was continually taking courses, gaining experience and climbing positions, until he gets to where he is currently: Since October 2008 to the publication of this entry he is Executive Chef at the 5 Starr Hotel Four Seasons Punta Mita in Nayarit, México. Under his responsibility is the production of all food for the hotel with 173 rooms and suites, 48 villas and 25 residences, including recruitment, selection and training of kitchen staff. He is also responsible for purchases, costs, inventories and payments to suppliers. Under his full reasonability lies the monitoring of the kitchen facilities it’s cleanliness and hygiene; as a requisite for obtaining the distinction H.
But before that, when recently graduated he was in England, France and Bermuda working in all departments including the pastry kitchen. Among other responsibilities were all aspects of the preparation of “a la carte” orders.
As executive chef at the Sofitel Cambodiana in Phnom Penh, Kingdom of Cambodia he was responsible for all purchases, inventory and costs. Under his capacity was the development and implementation of the buffet theme for 400 guests. Additionally responsible of the catering department to his Majesty Norodom Sihanouk, King of Cambodia and their guests at the Royal Palace. He was also responsible for opening the food department at the Royal Air Cambodge with 14 international flights per week (average of 3500 meals per week).
To meet these challenges Philippe takes the course "Train the Trainer" in Phnom Penh, Cambodia in June 1994 and takes a course in a week in the Malaysian Airlines Catering Kitchen in October 1994 to learn the entire process of food production.
After spending one and a half years as executive chef at Novotel Benoa in Bali, Indonesia, comes to America to take over again as an Executive Chef at the Sofitel Santa Clara, en Cartagena de Indias, Colombia. And before he goes to Mexico he spends 7 years at the Sofitel Lafayette Square, Washington DC, USA, also as Executive Chef.
Philippe shares with us: "I like chefs who started from the bottom and learned to take the opportunity to go ahead and enjoy their passion and excitement." He admires “Didier Corlou, chef and friend who taught me a lot early in my career when I went to Asia, Antoine Westermann who opened the world of Michelin star chefs and Antony Clemot who induced me my style of cooking"
He also said that his grandmother had diabetes. So since his from childhood was part of their environment but not really affected him. But years ago, one of his best friends, not knowing or anticipating anything is diagnosed with diabetes. "It is very important in our profession to be open to any diet including, of course, to diabetics."
Philippe Piel has as a goal for the future:
- To once again have the challenge of opening a new project or take over as executive chef at a 4 or 5 star institution
- To dare the challenges of a post of food and beverage management
- Open his own restaurant in the future if an opportunity arises
Shrimp and Carrot Salad in Citrus Vinaigrette
Ingredients for 4 persons:
16 Shrimps
3 Carrots
Organic Lettuce mixed
30 Grams of raisins
3 Tablespoons olive oil
1 Juice of an orange
Salt, pepper and herbs to taste
• For the vinaigrette:
1 Tablespoon lime juice
2 Tablespoons orange juice
4 Tablespoons extra virgin olive oil
1 Tablespoon diced cilantro
Salt and pepper to taste
Preparation:
• Peel the carrots and cut diagonally in half moon. Place the raisins in hot water separately. In a skillet, heat a little olive oil. Sauté the carrots until you have a little color, add some orange juice and water. Add raisins, season lightly and cook until crisp. Set aside
• Shrimp Season to taste with salt, pepper, olive oil and herbs. In a hot pan with olive oil, sauté the shrimp on both sides for several minutes.
• For the vinaigrette, mix the juice. Season and emulsify with a hand blender. Season to taste.
This salad can be served cold or hot to taste. In a bowl place the carrots, salad and shrimp. Finish with the vinaigrette and cilantro. Set aside.
• Shrimp Season to taste with salt, pepper, olive oil and herbs. In a hot pan with olive oil, sauté the shrimp on both sides for several minutes.
• For the vinaigrette, mix the juice. Emulsify with a hand blender. Season to taste.
This salad can be served cold or hot to taste. In a bowl place the carrots, salad and shrimp. Finish with the vinaigrette and cilantro
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