La Rencontre des Chefs de Demain is a program that brings together students from hotel school and professionals of excellence committed to transmission. They get togheter around practical workshops and testimonials of professional careers.
This year, the Guillaume Tirel high school hosted the face-to-face event in which 220 students had the chance to participate. In this very special context, the Fondation pour l’Innovation et la Transmission du Goût has adapted in order to allow a maxim number of students to benefit from this wonderful program. Indeed, the event was broadcast live all day on November 25, allowing 350 students from 26 establishments throughout France to reproduce the workshops live with their professors and ask their questions to the great witnesses. A total of 570 students from hotel schools took part in the 7 themed workshops (turkey, fish, cocktails, pasta, vegetable products, and sommelier) and followed quality witnesses such as Joseph Desserprix, room manager of the restaurant “La Scène” (Chef Stéphanie Le Quellec), Joël Veyssière, Chef of the restaurant of L’Hôtel du Collectionneur*****, Pierre Sang, finalist Top Chef 2011, at the head of several restaurants in Paris, Zachary Lebel, French Junior Dessert Champion 2020, Gaël Reigner, French Junior Dessert Champion 2018, or Vincent Cabel, Junior Silver Dessert 2017.
But the Fondation pour l’Innovation et la Transmission du Goût is not stopping there. It makes all of the filmed content available to a large number of viewers. All the videos will be soon accessible in replay on its dedicated channel. See you on Youtube to discover this beautiful event!
The sponsors of this 9th edition were : Poultry with the workshop “It’s turkey! “workshop, Monin with the workshop “Building your drink offer” and Alaska Seafood with the workshop “Fish in several cookings”.
To go further: www.legout.com
About the Fondation pour l’Innovation et la Transmission du Goût:
Launched in January 2017 at the initiative of SOPEXA and HOPSCOTCH Groupe, the Fondation pour l’Innovation et la Transmission du Goût’s mission, under the aegis of FACE (Fondation Agir Contre l’Exclusion), is to support innovative and educational actions of general interest to help fight against social inequalities and exclusion in the field of food.
It is through the implementation of a program of transmission and innovation actions aimed at all publics (children, families, young people, sensitive publics – underprivileged, food intolerant, sick, excluded etc…), that the Foundation promotes the sharing of good food and pleasure for all.