Connect the hands that cook to the taste buds and spirit of the gourmands
Editorial work: books, recipes, press releases and press kits, newsletters, brochures, texts for websites...
Analysis and advice in communication for / towards the world of gastronomy.
Development of chefs networks, product launches, tastings, sponsorship...
The association of all chefs who have climbed on the podium of the world's largest cooking contest. For them I am a sort of animator, responsible for the internal cohesion, communication, logistics, administration, research of sponsors, and service to them... A kind of caring Swiss knife.
For ROUGIE, THE big name of foie gras. Highlighting Italy's historical links with foie gras: a surprise, even for the Italians themselves! Yes, the country is the cradle of foie gras in Europe. Look for historical texts, traces, iconography, interview. Then work with Italian chef Paolo Griffa to edit his recipes. Coordinate production with a graphic designer and a printer.
Interview many Chefs by asking them, depending on their experience, to put themselves in the shoes of a candidate, commis, coach, jury member etc. Synthesize and write texts that speak... A wealth of advice for all those interested in culinary competition from near or far.
A compilation of recipes of all the chefs, quotes on their vision of microcredit. All in the context of our support to the organization www.babyloan.org
Find and select chefs for events, brief them, follow the logistics necessary to make their recipes, be a link between them and the organizers and kindly set boundaries sometimes ... I love it! Since the intervention of several chefs at the Universal Exhibition of Milan (restaurant of the French pavilion), until the duplication in several countries of birthday dinners for LOXAM with the agency LIVE by GL-events, through a dinner for 1000 people in Stockholm for the agency MARMEET ... I’m well used to that!
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