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 Canada in 2002 by chef Jean-François Archambault, La Tablée des Chefs’ mission is to combat food insecurity and food waste, as well as to educate young people in the culinary arts. The association, which combines gastronomy and solidarity, has spread to Mexico and especially France, under the direction of Vincent Brassart and the patronage of chef Guillaume Gomez. Mobilizing chefs and professionals around committed and innovative initiatives, the association’s actions are divided into two parts:
- Feeding: Thanks to programs such as food recovery and Cuisines Solidaires, La Tablée mobilizes chefs and students from catering schools to prepare and distribute meals to food aid associations, helping to combat precariousness.
- Education: Les Brigades Culinaires and Cuisine Ton Avenir (Cook your future) are workshops for young people aged 11 to 18, led by chefs, to learn how to cook healthily and economically. The aim is to educate future generations, some of whom are experiencing social difficulties, about healthy, sustainable eating and to help them achieve self-sufficiency in food.
