Up Close … with Le Méridien Fisherman’s Cove Hotel executive chef Ulric Denis-Inspired by his mother’s tasty dishes |05 April 2011
His passion for cooking started when he saw his mother’s expertise in the kitchen.
“My mother was an excellent cook and she was very creative in the kitchen. She is the one who, through her tasty dishes, inspired me to take up the profession,” he said when sharing what triggered him to become a cook.
Born on June 18, 1955, Mr Denis has been cooking for 39 years and he plans to keep it this way.
He started as an assistant cook at the Coral Strand Hotel on October 2, 1972 where he learned how to cut vegetables, the uses of various kitchen knives and their names, as well as other cooking appliances.
It was during this time that his potential and creativity in the kitchen was noticed.
Unknowingly, this would open many doors and his first attachment was done locally at the Hotel School situated at Mont Fleuri where the School of Music is today.
“I was willing to learn, take notes and experiment. These experiences along with discipline and sacrifice were the key to my future in this profession,” he said very proudly.
Not before long, training abroad and more exposure came his way as he was sent to the Hilton Hotel in Nairobi, Kenya.
“When I got back I was called to help out at the Hotel School as an assistant trainer and I immediately accepted the offer,” said executive chef Denis.
He was then sent on a two-year training in France along with Flossel Marengo – another well-known figure in Seychelles cuisine.
“There, we acquired many skills and when I returned to the Hotel School in 1984, Le Méridien Fisherman’s Cove Hotel wanted someone to set up the cooking equipment on their premises.
“I had to decide between the school and the hotel and after getting a good offer from the Fisherman’s Cove Hotel I chose to go there,” he said.
The talented Seychellois cook worked for a few years at the hotel and then decided to experience cooking in a different setting.
“In 1989, I got a job as an executive sous-chef on a cruise ship – the Seabourn Cruise Line – which belongs to an American company,” he said.
During his time at sea he did not only cook, but also travelled to Scandinavian and Caribbean countries.
From there, he chose to come back home where he stayed for three months without a job.
He then left Mahe to work with the L’Archipel Hotel on Praslin for nearly two years, but
Le Méridien Fisherman’s Cove Hotel needed his services and the hotel’s management contacted him and requested him to come back to work for them.
He found himself back at the hotel and is still working there.
Executive chef Denis has three restaurants under his responsibility and not forgetting the workers’ canteen.
His job includes preparing breakfast, lunch and dinner for clients as well as staff.
“As a chef one needs to know how to maintain a budget in the kitchen and this include putting a recipe on a plate and doing its costing,” Mr Denis explained.
“Everything should be on schedule as there is a timeframe for a meal to get on a table and this is vital as you cannot make a client wait,” he explained.
But things didn’t stop there for Mr Denis, who was once again lucky to attend a training programme at les Étoiles Michelin – a chain of top restaurants in France.
He does not have any preferred dish but he enjoys experimenting with fishes in the kitchen.
“I make the most of the ingredients I have and try to make recipes with fish,” said Mr Denis, who shared with us one of his specialties at the hotel – red snapper with white cheese. He said he appreciates the recipe very much.
“When I am working on a recipe, I make sure my associates and other people taste the dishes so that I get their opinion.
“If they are satisfied we note the ingredients and take photos to put on the board so that we can all use it as a standard,” he added.
As much as he likes to cook, Mr Denis said he barely has time to do it when he gets home.
“By the time I get home it’s either too late or I am too tired to cook and during my day off I find myself sleeping,” he said.
But his partner makes sure that there is always food on the table when he gets home after work.
Apart from cooking, he also enjoys fishing but again he does not have much time to go out at sea.
In spite of that and all the hard work and responsibilities, he takes comfort when he is praised for his dishes.
These are the times he sees himself sharing his recipes with clients – one of the things he enjoys the most.