If You’ve Cooked in Michelin-starred Kitchens, What Do You Serve at Your Wedding?
Most people can count the number of times they’ve had good food at a wedding on one hand. So, how do you predict a catering disaster? Easy: beware the needlessly complicated menu in an unfamiliar environment. Fancy and good are not synonyms. More than two different entrées being served? Bad idea. Dishes that require precise timing to get the temperature right? Bad idea. Professional cooks know this because cooks see the carefully-orchestrated chaos that is dinner service every day of the week. If good cooks know this, what do they serve at their own wedding?
First, the bride: Jessica Yang is a pastry chef who’s spent time at three exquisite restaurants: Per Se, Guy Savoy, and Chef’s Table. She grew up in California and studied chemical engineering and art history at Berkeley—and has since turned that scientist’s precision toward pastry. She met Robert in Paris while they were both working at the three Michelin-starred Guy Savoy.
Second, the groom: Robert Compagnon is the less-sweet side of the duo, and developed his culinary skills at Guy Savoy, Ko, Alain Ducasse’s Le Jules Verne, and Brushstroke. Robert grew up between Paris, London, and New York and studied Japanese at Columbia University in New York—which lead to one of his first professional cooking jobs at a ramen shop in Japan. He spent four years cooking in some of Paris’ best kitchens before returning to New York.