Hugo Chaise
Hugo Chaise is a French chef passionate about fermentation for several years. After discovering this technique in Australia, he perfected his skills in Japan and at the renowned Noma restaurant in Copenhagen. In 2021, he opened My Fermentation in Paris with Apollonia Poilâne, a laboratory-shop where he shares his expertise with both individuals and chefs, […]
L’École Comestible
“We dream of a world that gives everyone the right to eat well, and where all children have access to healthy, sustainable, and delicious food education.”The preamble of the École Comestible manifesto sums up the goal of the association: to educate the youngest generations about food and taste, from soil to plate. Inspired by the […]
Café Joyeux (Joyful Café)
The Cafés Joyeux are always in the city center… It’s about a fierce desire to put people at the heart of society who are invisible because they are disabled. Born in Rennes in 2017, on the initiative of Yann Bucaille-Lanrezac and his wife Lydwine, Cafés Joyeux are now present in over 28 cities, both in […]
Juan Sebastian Gomez Amaya
Chef Juan Sebastian Gomez Amaya has a rather atypical background. After graduating in catering in Bogota (Colombia) in 2013, he went on to earn a Master’s degree in Social Intervention and Development at the Université Lumière Lyon 2. Armed with this dual experience and his commitment to tackling social inequalities and fighting discrimination, he joined […]
Des Saveurs et des Aîles (Flavors and Wings)
Launched in 2021 by the NGO Entrepreneurs du Monde, the association Des Saveurs et des Ailes (DSDA) is concerned with the professional integration of vulnerable people (recipients of social welfare benefits, single parents, and refugees) through facilitated access to entrepreneurial experience in the catering sector. Based on the observation that the majority of business start-up […]
Nicolas Cadet
It was somewhat by chance that Nicolas Cadet discovered the world of the disabled in 2009, when he took over the kitchen at the ESAT (Work Integration Establishment and Service) Berthier in Paris. Having opened his first restaurant in Normandy at the age of just 23, the classically-trained chef understands that cooking can be a […]
Cap’Handicook
” Cape for capability. Cape for excellence “The ambition of the Cap’Handicook competition, launched in 2019 by chef Nicolas Cadet is clear: to show that the performances of people with disabilities have nothing to envy to those of able-bodied people in the field of cooking. This “Top Chef” of the disabled world aims to encourage […]
Cyril Rouquet-Prévost
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. […]
Dominique Wing-Ka
He knows what he’s talking about! Originally from La Réunion, Dominique Wing-Ka has had a long career in school catering in New Caledonia, having cooked for a number of Michelin-starred restaurants in mainland France. After working for the Vice-Rectorat from 2019 to 2022, he is now in charge of the departmental management of the school […]
HopHopFood
Founded in 2016 by three citizens, HopHopFood, an association recognized as being in the public interest, fights against precariousness and food waste at the same time, through digital tools (app). It’s the solidarity anti-waste! In 2018, it launched Europe’s first platform for food donations between private individuals. In 2020, it completed its platform with donations […]
Xavier Hamon
Artisan-cook Xavier Hamon discovered the Slow Food movement while searching for meaning in his profession. “The turning point in my life as a chef was when I got out of the kitchen, put my boots back on and went out into the fields to meet market gardeners, artisan seed growers and fishermen”. Moving from gourmet […]
Slow Food
Founded in reaction to fast food and fast life, the Slow Food movement has continually evolved since the late 1980s. From the small group of Piedmontese food lovers, led by Carlo Petrini, to the fight against the installation of McDonald’s in Rome in 1986, the movement has become international and transformed into a way of […]