Gilles Reinhardt

How did you start cooking? 'I started when I was 16 years old. I always wanted be a cook - it had been my dream since I was little. I think my mother played a big part, because she was always cooking a lot at home and I always ate a lot. It was something very important in my family. I started working at [L'Auberge du Pont de Collonges, near Lyon, France] in 1997 as commis chef before going to work in other regions. In 2000, Paul Bocuse asked me to be his right-hand man. I was willing to learn new skills and my determination allowed me to move up and be crowned Meilleur Ouvrier de France [a competition held every four years to select the best craftsman in various trades] in 2004 - it's big deal in France and you need to prepare for it one year in advance. Today I'm the head chef of Bocuse's restaurant. It was like a fairy tale to meet chef Bocuse, not to mention work with him. All the hard work and the knowledge he gave me have solidified the dream-like experience.'

What's the most important thing you've learnt from Bocuse? 'He is an outstanding leader and a 'pope' of gastronomy who's recognised worldwide. He's very vigorous and I learnt that from him. And the love of his work; he has created the most fabulous food in his time. He made cooking respected and I'm happy I could work with someone who made [being a chef] something you can be famous for. For example, I'm here and you're asking me questions because Paul Bocuse did all this before, making the chefs go out of the kitchen, become famous and talk about their work.'

Which countries give you the biggest culture shock in terms of food? 'In this business, we have the chance to go around the world to sample cuisines and meet other people, and each trip is different and very rewarding. [The place that] inspires me a lot is Vietnam. They boil a lot of things and we don't very often in France. Their food is very strong tasting. There's no butter, no grease. And [French food does] have a lot of butter, grease and cream. [Knowing about Vietnamese food] helps me to cook differently.'

How do you pass on your wisdom? 'I've been teaching cooking classes for eight years, in various schools. It's our duty to pass on our knowledge to the next generation in France. It's a joy to see the eyes of future chefs sparkle with admiration. I cherish the time I spend teaching and making them believe dreams can come true if you persevere. It doesn't matter whether you come from low or high society; when you are in the kitchen everyone is the same - there's no way to cheat.'

What do you cook at home? 'Like most chefs, I work all day so at home I do very simple things, such as roasted chicken and salad. Usually I don't want a big dinner.'

What's your favourite comfort food? 'The things I need but which aren't as good here as they are in France are the desserts and chocolates. It's been three to four days since I left France and I need sugar. Around here, the desserts are not as sweet.'