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Why Because after working in some of the best kitchens in Paris, he's bringing that rigorous French training to laid-back Los Angeles—and creating dishes with an infectious sense of playfulness.



Experience Michel Rostang, Laurent and Taillevent in Paris; L'Orangerie in Los Angeles.



First kitchen job "I was an apprentice in a hotel restaurant in western France. When you're only 16 and you don't chop the vegetables right, the older chefs treat you terribly. Once, the manager got so upset with my carrot salad, he slapped me. Now you can't do that, but then you could.



Most memorable experience Taillevent's 50th anniversary dinner. "All the Michelin three-star chefs were there—from France, Belgium, Spain. I especially remember Paul Bocuse. To be 25 and to see all those big, big stars, it was amazing."



Courtsey:http://www.foodandwine.com/bestnewchefs/?year=2005&chef=5C44F4EF-43A0-447E-A1A08CB37DA1704E

 
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Christophe Emé
Why Because after working in some of the best kitchens in Paris, he's bringing that rigorous French training to laid-back Los Angeles—and creating dishes with an infectious sense of playfulness.
http://www.chef-opedia.com/Christophe_Emé/profile
 
The James Beard Foundation Events: January 2006
Christophe Ems dish of eggs and caviar cooked in hot ashes arrives at the table of his restaurant, Ortolan, resembling a phoenix egg.
http://jamesbeard.starchefs.com/events/2006/01/014.shtml
 
Best New Chefs - 2005 - Christophe Em | Food & Wine
Food & Wine Magazine's annual Best New Chef awards honor exceptionally talented men and women who are pushing culinary boundaries in America.
http://www.foodandwine.com/bestnewchefs/?year=2005&chef=5C44F4EF-43A0-44...
 
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