{"id":4284,"date":"2024-10-10T13:58:14","date_gmt":"2024-10-10T13:58:14","guid":{"rendered":"https:\/\/www.positivemayo.com\/?post_type=chefs&p=4284"},"modified":"2024-10-10T14:00:42","modified_gmt":"2024-10-10T14:00:42","slug":"jean-francois-archambault","status":"publish","type":"chefs","link":"https:\/\/www.positivemayo.com\/en\/chefs\/jean-francois-archambault\/","title":{"rendered":"Jean-Fran\u00e7ois Archambault"},"content":{"rendered":"\n

After a career in hotel management, where he witnessed food waste up close, Jean-Fran\u00e7ois Archambault founded La Tabl\u00e9e des Chefs<\/a> in Canada in 2004, to remedy this systemic problem. His idea: to unite food professionals such as hotels, restaurants, caterers and chef associations, and transform sporadic donations into an organized process, creating a movement of socially committed chefs. “I first dreamed of a world where everyone could eat their fill. I shared this dream with other bold people and succeeded in inspiring them.”<\/em> Under his leadership, La Tabl\u00e9e des Chefs has transformed tons of food destined for landfill, feeding over two million people in the process. The chefs who join him share their passion for cooking and pass on their culinary knowledge to young people, helping them to become self-sufficient in terms of food and inspiring new vocations. Jean-Fran\u00e7ois Archambault continues to expand his model internationally, particularly in France, seeking to extend the impact of his humanitarian and culinary work. “Cooking as an ingredient for social change, a winning, powerful and tasty recipe.”<\/em> <\/em><\/strong>We’ll take his word for it.<\/p>\n\n

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