A finalist on the Masterchef TV show in 2010, chef Cyril Rouquet-Prévost is a very active chef. As a freelance consultant, author, cooking show host, film producer and columnist, he is a multi-talented and award-winning chef. His taste for competition and his love of Asia led him to win the YiYin Cup on several occasions. He puts this energy at the service of the many causes he defends. Always true to his values, his work advocates sharing, simplicity and eco-responsibility. A fervent advocate of sustainable gastronomy, in 2015 he won the Food Waste World Record by cooking an anti-gaspi meal for 50 people in 50 minutes with zero waste. Sponsor of the teaching kitchen at theInstitut des Sourds de La Malgrange, inaugurated in February 2024, he has taught an anti-waste cooking course to young hearing-impaired students in the CAP and bac pro Hôtellerie Restauration. Cyril is also a fervent supporter of La Tablée des Chefs, an association that fights food insecurity and promotes culinary education for children. Among other things, he has hosted various fund-raising galas for the association.
Association
La Tablée des Chefs
Founded in 2002 in Canada by Jean-François Archambault, La Tablée des Chefs aims to educate young people about healthy eating through hands-on cooking, while also fighting food insecurity and food waste.
The organization was introduced in France in 2013 by Vincent Brassart and relies on a strong network of professional chefs to carry out its actions, which are structured around two main pillars:
Educate: Les Brigades Culinaires and Cuisine Ton Avenir are cooking workshops held in middle schools and youth centers for young people aged 11 to 21. Led by professional chefs, these programs teach participants how to cook in a healthy and affordable way, helping them develop food autonomy.
Feed: Food aid support initiatives that mobilize hospitality and catering professionals, as well as companies, to prepare meals for food relief efforts. Another key objective is to raise awareness among future chefs about the social dimension of their professio
