Several years ago I became aware of the impact in the world of intensive animal agriculture, on the use of drinking water, deforestation, available agricultural land, and greenhouse gas emissions, the impact of overexploitation of certain fish, the enormous food waste, to mention just a few of these facts. I told myself that my profession, and its positive evolution, was calling on me and my conscience to not stand idly by. And even less to tell myself, as I hear it too often: “it’s no use, it’s too late”. No, it is not too late.
That’s why, as a chef, but also as a human being, I decided to change everything I could do on my own scale, in the restaurant, the hotel I work for, my teams and around me, to spread this information and awareness.
My values: preservation of the environment, healthy and delicious nutrition, better treatment of animals, and the preservation of our resources, our planet, our future and that of our children.
So, on a daily basis: I am constantly looking for the best product (origin, breeding, processing, slaughter); I favour wild fish and those on the consumption list of associations such as the WWF & BLOOM; I favour artisanal fishing methods (fishing on foot, traps, lines, trolling lines, trawl, seine); I have endeavoured to eliminate eggs from battery hens from the entire hotel; I work as much as possible with suppliers, in the same ethical and responsible logic and I am always looking for small quality producers; I make a cuisine based on seasonal products, marine and vegetal, a healthier cuisine by eliminating too much fat, sugar, dairy products and by working in collaboration with my pastry cooks on vegan & gourmet desserts. I also make sure to have vegetarian and vegan options on all my menus and points of sale.
Influence, change, make change, raise awareness, and pass on, through our profession, our work as a Chef, to build tomorrow’s gastronomy, and to make our profession evolve positively . We are and we must be actors of tomorrow’s changes. ?