How I Became A Personal Chef and Instructor.

I was born in Lyon, the World Capital of Gastronomy.
In Lyon, cooking is more than an art and also a crucial part of the culture. It is almost part of your genetic background. People are fond of good food and really appreciate it. There are famous chefs such as Paul Bocuse and so many others. There is also this tradition of “Mères” (lit. mother), these strong women who cooked for wealthy people in the 19th century and created their own recipes. The most famous is maybe Mère Brazier, who had her own restaurant.

I was also lucky to live just close to the Halles de Lyon, where you can find almost everything you can eat.

When I came to North America in 2001, I found it terrible to buy food and do the groceries. It was really a bad experience. I remember the first time I went to a supermarket. I spent more than 4 hours reading all the labels to end up with a small basket of products. I could not find the food and products that I was used to. I found similar products, but the taste and/or the composition needed to meet my food standards and they were not. I started to cook again.

To achieve my goal of becoming a Personal Chef and instructor, in September 2016, I was accepted at the prestigious Institut Paul Bocuse in Lyon to learn the Art of French Cuisine, and I am now a trained French Chef. These eight intensive weeks was a fantastic time and an unforgettable moment among peers, and I am proud of my culinary heritage.

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Privacy Policy:

I created this site for my own desire / pleasure to share with people how to cook French Cuisine lactose-free. I had to learn since some of my loved ones became lactose intolerant, I cook dairy free. I do not want this limitation to interfere with my cooking and taste. I do not like privation.

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Officiel, je suis aussi conseillère Thermomix