1

The Master Chef of France must be aware that he belongs to renowed cultural tradition.

2

As heir to a great past, his mission is to serve the culinary art by expanding its influence and providing for its future.

 

3

Versatile by nature, he must not only be an excellent cook but also a high level restaurantkeeper.

 

4

His professional technique must attain the level of high art.

 

5

For the Master Chef of France, his scrupulous regard for his culinary principles excludes neither professional development nor the individual creative spirit needed to express his personality.

 

6

His first step in this approach is to select the best products and to strive constantly for perfection.

7

The Master Chef of France lives in his kitchen and so make sure that his work place is clean, pleasant and functional, by observing the principles of hygiene. In this way, he can ensure harmonious relations within his team and, in turn, efficient work.

 

8

A Master Chef of France must run his establishment with a permanent concern for cleanliness and comfort.

 

9

The Master Chef of France must manage his guests as potential friends, whatever their position, standing or amount of their bill.

 

10

He must guarantee the good quality of his services without neglecting the smallest details and concerns, as befits a fine restaurant.

 

11

In our time, the Master Chef of France has become a prominent personality, and in certain situations, he may be required to act as an ambassador of his Association, thus implying continuous personal efforts to advance professionally.

 

12

In view of the moral weight of his title, a Master Chef of France enjoys a certain degree of independence, even though the opinion of the media is a reference that cannot be ignored.