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welcome!
Seafood In Jelly (MAF Gold Medal Region 2022)
Fruit Carpaccio (MAF Gold Medal Region 2022)
Cook with passion, ENTHUSIASM,
and love :
my culinary adventure
I thrive on challenges and pushing my boundaries, whether through competitions, contests, or exploring new horizons.
My passion for culinary arts blossomed early. As a child, I found joy in cooking at home and exploring the various dishes offered by restaurants. Through these experiences, I discovered the diversity of cuisine, and thus embarked on a journey in search of taste and culinary aesthetics. What drives me is the discovery of good ingredients and winning combinations to create a unique culinary experience.
At the age of 15, I enrolled in the EFMA culinary training center in Bourgoin-Jallieu, France, where I had the opportunity to meet Chef Grégory Améla and his team.
I obtained my CAP in cuisine and my Additional Mention in restaurant desserts at Têtedoie restaurant (1 Michelin star), surrounded by a team of skilled, dedicated, and welcoming professionals. I am currently employed at Maison PIC in the gastronomic restaurant, where I am pursuing my BP in culinary arts, always under the guidance of Chef Améla from EFMA and the team.
During the Covid pandemic in 2020-2021, I also obtained the Professional Chef certification from Rouxbe online and the Seafood Literacy certification.
In 2021, I participated in the MAF Cold Cuisine competition (Best Apprentices of France) and won the regional silver medal, then in April 2022, the regional gold medal, which qualified me for the final in Paris in September 2022, where I won the title of "One of the Best Apprentices of France."
On March 11, 2024, I won first place in the Kikkoman competition.
My goal is to open three Michelin-starred restaurants in the footsteps of my idols: Guy Savoy, Marco Pierre White, Gordon Ramsay, Jamie Oliver, Régis Marcon, Wolfgang Puck, and Christian Têtedoie.
Inspiration, enthousiasm, and love
My goal is to use the tools of cooking and preparation to create dishes that are both delicious and nutritious. Cooking is an art form that requires creativity, precision, and commitment. I live by these principles in every aspect of my life—from my work as an apprentice chef to planning meals for my family at home.
I believe that food is the ultimate expression of human creativity. It's an art form, and it's a way to show love for your family, friends, and community. Cooking has taught me so much about how to work with other people positively—and how to make them feel special when they eat my food!
Like Art, cooking can be as simple or complex as you want it to be. It’s also a science—the science of how food works in our bodies (and how we interact with the environment). And then there's the craft: the way that chefs use their hands and eyes to combine ingredients into something delicious, nutritious, or beautiful.
Finally, cooking is a skill that requires practice to develop—a kind of muscle memory that builds over time to become faster at making food as well as more skilled at knowing when something needs adjusting before serving up your masterpiece!
Cooking is an art form that requires creativity, precision, and commitment. I live by these principles in every aspect of my life—from my work as an apprentice chef to planning meals for my family at home.
I am often asked why I love cooking so much. The answer is simple: It’s fun! And there are many ways to incorporate this hobby into your daily routine without even thinking about it much (like when you make a batch of cookies).
In cooking, there is no one right way to do anything. If you think you have a recipe for success, that's great—but it's also important to know that there are many different ways to achieve the same goal. That's why I love cooking so much: because it allows me to be creative and find my own way into a recipe or dish that works best for me in my own kitchen.
Cooking is an art form and should be taken seriously as such!
As an apprentice chef, it’s my job to make food that is both delicious and nutritious. I believe that we all have the ability to become better cooks by learning about the process behind cooking, understanding how different ingredients interact with each other and our bodies, and gaining confidence in our abilities as individuals.
