Chef Aurore de Beauduy of Vogue Bistro on the Biggest Difference Between Parisians and Phoenicians and Being a Female Chef
Aurore de Beauduy
Lauren Saria Chef Aurore de Beauduy of Vogue Bistro
Phoenix is a long way from the quaint cafes and white-linen world-class dining destinations of Paris -- and you can be sure it was neither a short nor a particularly direct route that led Aurore de Beauduy from the City of Lights to the Valley of the Sun. This is part one of our interview with the chef in which we find out the story behind her journey to Arizona, which has taken her from Chicago to Russia along the way, as she crafted fine dining experiences for everyone from clubbers to Communists. Don't forget to come back tomorrow for part two, when we hear about why she doesn't consider Vogue a "French" restaurant anymore and where she likes to eat out in the city.
See also: Should the Food Industry Separate the Accomplishments of Female Chefs Because They're Women?
Courtesy of Roman Yasinsky Vogue Bistro creme brulee
The story begins when de Beauduy was 15 years old and living in France. Her family didn't cook much but de Beauduy decided she wanted to make a cake.
"[My mother] said, 'Why when we have beautiful pastry chefs all over Paris?'" de Beauduy says.
But she had been receiving mail ads for cooking classes at Le Cordon Bleu in Paris and decided at that young age that she wanted to attend. She needed a letter of recommendation though, so she went to a local chef to ask for one. Understandably doubtful, he sent her down the street to the patisserie with the promise that if she could survive for five days, she would get her letter. She wasn't excited about working with the flour-covered bakers, but went anyway.
On her first day, the baker assigned her the job of making crepes -- a lot of crepes. And better yet, he made her eat all the ones she messed up. She started off happily snacking her way through the task, though she realized pretty quickly that she better get down to work. She still came home with quite a few.
After five days of crepe making she got her letter and though she was still in school, began learning the nuts and bolts of cookery and cuisine, tools she would certainly need when the real adventures began.