beginnings of ideas by all the [chefs] and from all of their backgrounds,” said Kaimeh of their daily planning meetings. “And that diversity really plays into the strength of that creative process.” It’s this collaborative planning process that shows why international trainees like Pouplard have been such an asset to Per Se. They bring experience from global kitchens into the Manhattan-based restaurant and, even more importantly for Kaimeh, an attitude that mirrors his seriousness about food. Pouplard joined the Per Se team after working in top restaurants in Paris. According to Kaimeh, he exemplified what Per Se looks for in its trainees. Along with cooking expertise, the soft-spoken young French chef brought an eagerness to learn. As a native of Northern France, he fit seamlessly into the kitchen, which uses classic French cooking techniques with a New American twist. In addition to learning technical skills, Pouplard said he benefited from Per Se’s creative reimagining of dishes. “Sometimes it’s like Indian style or Chinese style and it’s really interesting to see that in a three Michelin-starred restaurant,” he said of the innovative tasting menus. Like other trainees in the past, Kaimeh said Pouplard’s value to the restaurant extended beyond his time there. Because of all the international chefs they’ve hosted, Per Se’s network expands into dozens of other countries. Kaimeh said this cross-training is something that makes the culinary world unique. It’s very common in the industry to spend time learning in other restaurant’s kitchens.
CHEF ROBERT AND A RECENT CLASS OF MALAYSIAN TRAINEES AT THE RENAISSANCE ROSS BRIDGE RESORT IN BIRMINGHAM, ALABAMA. PHOTO: ROBERT JAMM
A Host's Perspective “Basically every year we say these are the best J-1 [trainees] we’ve ever had,” said Executive Chef Robert Kamm, who runs the culinary program at Renaissance Ross Bridge Resort, in Birmingham, Alabama. For the past 12 years, Kamm has hosted trainees from Malaysian culinary schools through Cultural Vistas’ J-1 Visa sponsorship. He said that he likes the work ethic and competitive spirit the trainees bring to his kitchen. The experience is beneficial for the trainees too. “It’s the thing that sets you apart on your resume,” said Chef Robert, “It’s extremely important as a cook when you’re developing that you have international experience. Every time that will you put you to the front of the line.”
“Relationship building is really important to us,” said Kaimeh. “We have a spider web of past [trainees] who have gone back and have gone on to do their own things and are still a part of this restaurant.”
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