“Des Clics et du Goût – Culinary meetings
is a day of culinary meetings on the theme of the values of the kitchen, between tradition and modernity.
Culinary blogs, a true gastronomic phenomenon, will serve as a basis for this analysis.
It will be a question of examining several questions: what is the place of the blogger, sometimes neither completely amateur nor completely professional? Why such a passion for cooking? How do professionals position themselves in the face of this craze? What is the future for these different actors?
His website : www.mercotte.fr
His website : www.eatdesign.fr
Of Italian (my father) and French (my mother) origin, I have been immersed in these two cultures since I was a child and I am very attached to them. Gourmet and curious since always, it is quite naturally that I started to be passionate about cooking. The magic and the sharing are always there. Then, with the blog, two other great passions were born: writing and photography. One thing leading to another, they became my job.
My cooking is simple, fresh, seasonal, with a strong preference for fruits and vegetables. It is inspired by my Italian origins, the generous cooking of my grandmothers, the market, the cupboard, travels, cookbooks as well as my small daily discoveries.
His website : www.undejeunerdesoleil.com
made verses between two desserts for Cyrano.
I present myself to you, wearing three gourmet toques:
And above all, a cook at heart: even as a child I pushed the chair against the stove to get up to the height of the magical and promising pans…
Today, no more need for a chair (although!), but the happiness every day to learn and share my passion and my culinary moods… “
His website : www.panierdesaison.com
His website : lacuisinedebernard.com
Thanks to the blog, cooking has become more important in my daily life and over the years I have made it the keystone of my job as a trainer/consultant in communication and marketing. Today I use cooking as a support for my courses, I conceive and I animate among other things culinary workshops to measure, for the private individuals and for the companies. I am the author of the book ” Italian Aperitifs ” which received the GourmandWorld Cookbook Award in the category of the best Italian cookbooks of 2010.
My thread is still the blog, through which I continue to share, learn and exchange with other enthusiasts and it is a great happiness. “
His website : www.savoirsetsaveurs.com
He fell into the pot at an early age when he pushed open the doors of the Maxim’s. As a true gourmet, he went on to starred restaurants in palaces(Maison Blanche, Lucas Carton, Taillevent, Bristol, Saint James Paris…). He is now celebrating his 20 candles of gastronomy in the beautiful kitchen ofAlain Cirelli – Culinary Events.
This cheerful 28 year old chef has spent more than a third of his life in the gastronomic kitchens of Paris(Philipe Starck, La Tour d’argent, Saint James Paris…). He now enthusiastically shares his tips, tricks and tricks of the trade with visitors to the workshop Alain Cirelli – Culinary Events !
“I started my apprenticeship with Patrick Mallard, pastry chef and chocolatier in Avignon, and I discovered a real passion for this profession. In order to broaden my skills, I went to Paris where I joined the team ofthe Storher pastry shop to do my year of complementary mention during which I lived a great experience .
Afterwards, I acquired another perception of pastry making as a clerk with Sébastien Gaudard which allowed me to evolve. The following year, I returned to the company Storher : management, management, development and pedagogy were the key words of these two years. Then I invested my knowledge in the benefit of the Japanese pastry named Yamazaki in the position of chief.
Today, after all these enriching experiences, I am a chef for the famous restaurant of the table Hédiard, which allows me to blossom and grow in complete freedom.”
He has published Le sacre de l’amateur (2010 – Seuil). “We are living a silent revolution: the rise of the amateurs, these passionate people who are neither novices nor professionals, but brilliant jacks of all trades! Thanks to computers and the participative web, they have all aspects of contemporary culture. (…) A new reign is coming, blurring all boundaries: that of the pro-am (professional-amateur), self-taught expert, citizen-actor, creator in his own right.”
So here are the pictures of this day!
To begin, here are our organizers for this meeting:
From left to right, Julie, Jules and Pamela!
This culinary meeting is actually a project for their school of communication. And I must say that the challenge was met with flying colors!
And the kitchen that will be used to feed all the gourmands who came to meet the bloggers and chefs professionals. It is the Atelier Alain Cirelli.
Here is my form! I must admit I was proud to see myself pinned to the wall! Like what, it does not take much!
Then begins the “round table” (everyone laughed when they saw the square table). So it was a discussion between the chefs’ and bloggers’ cuisine.
It’s amazing how easily I lose track of my idea and almost systematically forget the question I’m asked…!
And me with my crunchy Cordes sur Ciel! I had also made “Khao Tang Nah Tang” .