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You’re not born a chef, you become one.
Some chefs say it but concerning Jérôme, the formula needs to be reviewed. Born and raised in Paris, the grandmother cook is not far away. In Burgundy with Bresse on the border and its chicken with crayfish.
A great memory!
From the age of five, climbing on a stool, on Thursdays, the day off at the time, he prepares cakes for the greatest joy of those around him. At the age of ten, he got into savory and even prepares meals when his parents have guests. He remembers his first creation: a flan with paprika, zucchini and its spicy tomato coulis. The little one is gifted, the little one is in his place in a kitchen but when it comes to deciding his future, his father refuses him to study cooking in order to move towards «a real job, a serious job»
Cooking therefore remains a hobby while he studies law, joins a business school and then stays for twenty years in operations and consulting. A big chaos in his personal life will put him back on the path of his gourmet passion.
The kind of tsunami that forces you to redefine your essentials. For Jérôme, it’s cooking but not only. He has to share it, give pleasure. Driving four hours round trip to get a specific product on a market in Normandy fills him with happiness. This joy is increased tenfold when he can share it with gourmets and gourmands.