Jean-Christophe Novelli is a 5 AA Rosette and Michelin award winning chef, who is also dubbed "the nation's favourite French Chef".
He began his exciting career at the age of fourteen as a baker in his home town of Arras, Northern France, becoming private Head Chef to Elie de Rothschild in Paris before the age of 20.
Over his career Jean-Christophe has accumulated no less than four consecutive Michelin Stars
Some of his culinary accolades include ‘5 AA Rosettes', ‘AA Chefs Chef of the Year' 1998, ‘European Chef of the Year' competition representing Great Britain.
 | The Novelli Academy opened its doors on April 22nd 2005 and, within three months, was voted amongst the ‘Top 25 Cookery Schools in the World'. Jean-Christophe restored part of his 14th century Hertfordshire farmhouse so that the Novelli Academy could be accommodated in his own home. |
The Novelli cookery courses are designed to appeal to all ages and abilities, novice or experienced. The Novelli Academy team aim to make cookery and wine appreciation accessible to everyone and Jean-Christophe personally hosts a number of courses. A course at the Novelli cookery school is a day never to be forgotten!
We caught up with Jean-Christophe for a brief chat, which became a very long chat.
What I found out is that here is a man that has come from nothing and has made the world his playground, a man that is very content and happy but cannot stop moving forward just in case he has to go back to where it all began.
Your father was a baker wasn't he?
No, no one in my family done anything in food, I was the first; my father worked in the fields using dynamite blow up rocks.
You started in a bakery then went into a different direction and a different discipline. Why was that?
Why? Because it didn't interest me and I knew that if I went into the food industry at least I would be fed.
I heard you came from a poor background, is that true?
That's right, my dad was away for long periods, I was one of four kids and lived in the north of France, and basically we had nothing no TV, no cars, I think my mum was obviously a very good cook and I decided to be a chef as I knew I would never starve.
That's heartbreaking,
Yes it's a true story, but I always used to eat and I knew that at least I would eat; that was for sure. I don't think many people realise that, I suppose that is why I am passionate about what I do. Yes, passionate and careful about what you have, and that's why I work very hard, because I don't want my family or my kids to go back to what I have been through; you always carry that bit of insecurity inside you.
You have achieved so much in your chosen profession and you are so busy all the time, do you not want to slow down a little and chill?
When you say I achieved I don't think I have achieved that much, my appetite is never satisfied. At the end of the day I don't have targets or goals I just keep going as much as I can, it is not as if I am a prisoner of my own game, I am actually enjoying every single bit; learning, meeting people. imagine a job where for years and years I was locked in a room cooking, I didn't know where I was sleeping or who I was cooking for and now I actually talk to everyone where I go and know who I am cooking for.
Gordon Ramsay would have been a footballer if he hadn't have been a chef, Antony Worrall Thompson would obviously have been a male model, what would you have been if you had not become a chef?
Antony Worrall Thompson a male model? One day I was asked to do a photo shoot naked for Vogue, naked with a vegetable on the front of me and I refused, but because I wouldn't do it they asked Antony Worrall Thompson to do it instead, and he was pictured with a cabbage, I said they used a cabbage because they had run out of Brussels sprouts. But seriously, I would have been a chef; that is what I was made for, but anything creative, hairdresser or artist - painter, sculptor, an architect maybe, if I was not a chef.
What is your favourite British dish?
I think my favourite is the traditional Sunday roast, but I love sticky toffee pudding, I used to get boxes of sticky toffee pudding delivered to me.
You have only released two cook books, the first Your Place or Mine, and Everyday Novelli, are you working on any more and why haven't you released more to date?
I could have released 10 books to date BUT the books that I do are all done by me, the pictures inside and the recipes are what I have made with my own hands. The next one I do will be different from the other two I have done.
What was the first cook book that you received, bought or stole? Marco Pierre White's White Heat, that was a special book and the first I bought and the first book that really grew on me, it was unique. The second was a cookery book by Raymond Blanc.
Do you see cooking as more of an art form or more of a science?
I see cooking as an expression, anything expressive is also a form of art. In September 2007 I received an Honorary Doctorate of Arts from Bedfordshire University, because of my artistic talent. If I didn't have that special touch it would be boring, it would be like playing a piano with only two keys, it would be impossible, cooking should be about flavours and nothing else, to take that to another level, is the visual part and how you present it, because people don't forget. There is only so much you can do with food, you have to really, really play with a touch; the way you put out portions and the way you put it together. You can play with chocolate or sugar but you can't play with a lobster, you should respect that and make the best of it.
Stephen Kitchen is your number two, where did you find him?
I am always on the lookout and I am always looking at people. I came across Steven 15 years ago; I knew who he was when he came to me for a job and didn't have to think about taking him on. Steven absolutely loves his job. Now he like the goldfish in the pond, he's having the best time of his life and they are his words not mine.
Some of our readers have asked a few questions, one of them, Yvette, wants to know, given your poor background, if you support and help young chefs?
Yes, that we do, I am quite happy to invite chefs to our academy and teach them, once every month minimum; we do lectures for absolutely nothing, we give back a lot and I, never forget where I came from.
You came to Whitehaven what did you think of our part of the world?
It was fantastic, I had a fantastic time, and we go worldwide, Moscow, Singapore,
South Africa, Australia everywhere, you see, but, the atmosphere in Whitehaven was unique, the kids and everyone where brilliant. The reception in Whitehaven was just fantastic, honestly, I was taken aback. It's a lovely part of Britain, I was driving past a council estate and I thought it must be the best council estate in Britain, the views where fantastic. There was a lot of children and it was great how they were really excited as was everyone, this festival is unbelievable and a really big thing the organisers do a fantastic job.
If you were to have your last meal, what would you have and who would you like to cook it for you?
I would have my mother cook me baked tomato,
What is the most peculiar dish you have ever eaten? One day I was on a TV show in Australia, Keith Floyd was on the stage and Keith was doing two different dishes with two different meats, I was in the audience and volunteered to come on the stage, he made me eat alligator. It looked like chicken but was very tough... it was horrible! Every year I get asked to appear on I'm a Celebrity, they have even offered a six-figure sum but they could offer ten figures but I still wouldn't go! I would rather die than eat what the contestants eat on that show; it would put me off food altogether.
Of all the chefs you have worked with and known over the years, who is the one that you have looked up to?
One Chef I had the pleasure to have worked with was Keith Floyd; I think he was the most unique person to be with.
Any of your family member's musical?
My daughter Christina is a fantastic singer song-writer, she's a pop singer and is currently recording an album, Christina performed at The Here and Now concert in Whitehaven in the summer.
Check Christina out, visit www.myspace.com/christinanovellimusic
Your Award winning academy is it open to just professionals or can anyone go? The academy is open for anyone that loves food and loves cooking
For further information on the selection of themed and seasonal one and two day course options, please e-mail or phone 01582 454134 / academy@jeanchristophenovelli.com
