Curiosity Fuels the Future of Global Gastronomy
Part of the experience of working in an accoladed restaurant was to learn about products used as the ingredients for their recipes. Here, a word about it.
We are leaving Paris soon: What’s behind the exodus?
Many Chefs are abandoning the French capital. Me too. Paris has become my hometown but it’s time for me to pack up and return.
After 9 Months of Culinary Training, My last Dish!
How long does it take to become a chef? My 9-month training was about to end. Now, it was the moment to show everything I had learned.
Rungis, the Biggest Farmer’s Market in Europe
Rungis Market is the largest wholesale market for fresh produce in the world and the second largest wholesale food market in the world.
When the Oven Played a Very Bad Joke on Me and it was the Worst Day to Do so
Exam Day is stressful. Relying on a working oven in a kitchen is normal. But when this one tool fails, it can quickly be a catastrophe.
Back from the Omnivore Food Festival in Paris
Omnivore. I had no idea what it was about, but I discovered the cuisine of many who surely will become more and more accoladed.
France’s Biggest Farm in the Middle of Paris : The Agriculture Salon
The Agriculture Salon has a very special place in French society, especially among politicians. Here, a bit of my visit.
SIRHA, The Unmissable World Hospitality and Food Service Event
SIRHA Lyon is a premium trade fair for the food service, catering and food sectors. It’s the leading international trade fair for the food services industry.
Not a Vegan, but not Happy with Close Encounters with Live Animals in the Kitchen
The training of any cook must face animals at a certain point. Here, I talk about those who arrive in the kitchen alive.
Mastering the Art of Slicing and Chopping Vegetables
One of the most impressing thing to watch cooks do is cutting at high speed. The problem is that now I have to learn how to do it as well.
