Marc Vanhove and his controversial recruitment policy: the restaurateur chose to hire even those without experience, sparking controversy on the web.
The News
"SOS chef wanted with no experience ” is the claim guiding Marc Vanhove when he has to recruit new staff for Bistro Régent, his transalpine restaurant chain. This is what he said in an episode of CNews ' “Patrons en question ” program in response to a question from host Sophie de Menthon. “Basically in our restaurants we do not have trained cooks. We recruit staff, train them and adapt them to our system, which translates into not having problems with who we hire. No one is interested in “stealing” our cooks-they don't know how to make egg mayonnaise, the dish of the day or a chocolate mousse. So they are bound to stay with us, and that gives us peace of mind,", reports 20minutes.
The reasoning is simple and straightforward: we do not hire any qualified chefs to work in the kitchen, consequently no other restaurateur “will be able to try to attract them to him or her,” and the person in question will not have the ambition to try his or her hand at higher-level kitchens. It was 2010 when Vanhove opened three restaurants in Bordeaux on the same day and at the same time under the Bistro Régent banner.
Over the years, the franchise, which now boasts as many as 130 restaurants scattered throughout France, has expanded and grown, thanks in part to the strong support of Chef Philippe Etchebest, but it has never changed its proposal: a very simple and limited menu with meat, fish, salads, and fries, as can be seen from previous statements regarding the lack of skill of the cooks.
Despite some vicissitudes such as the lawsuit filed by the L'Entrecôte chain for copying him, Bistro Régent continues to enjoy considerable success for its simple and inexpensive proposition. Vanhove's statements, however, did not leave the web unmoved, which strongly criticized the chef's statements, especially, when, in addition to belittling the value of his staff, he expressed a somewhat controversial opinion about customers. “There are many people who come to the restaurant but should not do so, given their low budget,” the entrepreneur commented. Despite the outrage of many, there are several supporters of his philosophy, which, as the restaurant's website reports, will continue to offer “tasty cuisine in a relaxed atmosphere.”
