10 Questions with chef Alberto Rebolledo

I've been going to La Bulle for a while now and each time I've went, its been a culinary experience where I'm curious to see what's going to be on my plate. There is such creative food coming out of Paris right now with young chefs not holding back and getting super innovative in the kitchen. I got a chance to interview the head (and very talented) chef of La Bulle and learned how to make his famous Tarte Tatin. Seriously, um best day of my life?! Scrumptious, luscious, and very good. Alberto, a young ambitious chef from Mexico has been taking over the Paris kitchens for a few years now working at some of the best Michelin star restaurants in France. It was such a cool day to watch Alberto and his team create, laugh, and live their dreams in the kitchen. You can see that these guys love what they do. It's obvious from the food and team work. Hope you enjoy the following little interview with Alberto Rebolledo.

Did you always want to be a chef?
Well in University I studied Communication and Sociology so it wasn't in the plan. It's something that interested me and so I thought I should give it a try and so far, it's worked out.

Why did you move to France?
When I was 19 years, I left Mexico to come to Lyon and study cuisine at Institute Paul Bocuse. I studied there for 3 years. After graduating, this opened a lot of doors for me to work in Michelin star restaurants. I did an internship at Antoine Westermann's restaurant and also at Thierry Marx's.  Now I'm 29 years old and can't believe it's already been 10 years since I've been here. Time goes by fast.

What's the most challenging part of being a chef?
I would say, that it is to be always trying to surprise the customers, and feeling that they are happy with their meal. To create something new. New experience through food.

Is there a difficult challenge you've had to overcome in your life to get to where you are?
A lot of sacrifices. Once, someone told me that the success comes, not with the wins that you have made, but with the things that you had left to get there.

That's well said! Sacrifice is a huge part of being a chef. The long hours of work and focus can be challenging. What advice can you give to someone who is thinking of moving to France to study cuisine?
To just do it. Just start. It's always the hardest part but the best part.

What's your favorite part of Paris? Somewhere you go to "escape"?
Park Butte-Chaumont. It doesn't feel like a part of Paris so I feel like I can disconnect there.

Oh I love that park in the summertime for picnics! Mexican food is difficult to find in Paris and being from SF, I miss corn tortillas and hot sauce a lot. What's a favorite food of yours that you miss from back home in Mexico?
Chile en Nogada. I love this dish!

The one ingredient you love to cook with?
Pork Fat

Do you still see yourself working in cuisine in the future?
Yea I do. But I want to go back to Mexico and maybe open up a restaurant there with French Mexican influences. Why not!

Being a Chef is like one of those jobs where it looks glamorous on the outside, but there is so much work to the back story. How has being a chef changed your life?
It changed every part of my life. There is a lot to learn. Discipline. Long hours. Working with a good team. All these things seep into your daily life and make you a good

La Bulle
48 Rue Louis Blanc,
75010 Paris