opening soon in Montreal (L’Atelier de Joël Robuchon), New York (L’Atelier de Joël Robuchon and a gastronomical restaurant), Miami (L’Atelier de Joël Robuchon) and Geneva. The project closest to my heart is the opening of a culinary school near my hometown in Montmorillon, France, in partnership with Ecole hôtelière de Lausanne in two years’ time. It is very important for me to transfer my knowledge and skills to a new generation of chefs. I feel that it is my duty to teach others what I have learned to help them with their culinary careers. My focus will be on teaching about the real world of the gastronomic business.