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.
Federate, retain, develop...
Spotlight: products and know-how
The chef's book, which with his wife Marie-Aude, succeeded, from nothing, in giving birth and develop an exceptional establishment in a fabulous place. To listen, to understand, to feel, to analyze... then to transcribe while remaining faithful to the people, to their soul.
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 book written on the occasion of the 30th anniversary of the competition in 2017. Illustrate history, translate emotions, and narrate memories...
A booklet to concretely illustrate the commitment of Bocuse d'Or Winners in favor of microcredit. Take Peru as an example. Present supporting actors, the country, its products, interview beneficiaries of microcredit; farmers, fishermen, restaurateurs...
The editorial work in the culinary world often involves the shaping of recipes: checking, refining, reformulating, and clarifying ... while respecting the style and soul of the chef.
because it's always fun: I had the honor of being rewarded several times for
books. In addition to the purely editorial work that I love, I often get
involved in the realization from A to Z by collaborating with graphic designers
NORGE is the Norwegian Seafood Promotion Agency. For several years, I was in charge of developing and maintaining networks of chefs, organizing trips and events, including cooking competitions in restaurant high schools.
At the request of Chef Eyvind Hellstrøm, I helped organize the final of MasterChef Norway in Lyon. A role of coordinator for places, participants, logistics...
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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