the rib room

Chef bernard Gaume
James Walsh, who worked in the Carlton
tower kitchen in the 1970s, remembers
‘the culinary brigades’ in the Carlton
tower London under Chef bernard
Gaume. ‘this was one of the most
pleasant work experiences I have ever
had. mr. Gaume was a very progressive
thinker and the start of a new wave of
chef at the time. he was very quiet and
well mannered, no tantrums, although
there was no mistaking his displeasure
when he chose to show it. he was a
very young man at a time when most of
the chefs in the major hotels in London
were of a certain age. he brought a new
approach and tolerance that I had not
seen in hotel brigades until then.’
one of mr. Gaume’s regular guests
remembers how his cooking transformed
London’s bleak culinary landscape:
‘he was the first to introduce pan-fried
foie gras.’
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