Guillaume Tirel a court chef known as “Taillevent,” wrote Le Viandier, one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France’s own indigenous style. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations and appellation d’origine contrôlée (AOC) (regulated appellation) laws.
Young Student Chefs from 67+ nations after getting selected from different colleges from 67+ nations, will fly down to India on 26th January (67th republic day for India) to represent their country in a cook-off that will last 4 days starting 29th January to 1st February. The results will be collated and the Grand Finale is scheduled on Monday 1st February 2015 at Kolkata.
I grew up in the Vercors mountains, in the French Alps. Cooking is by far my greatest passion and I began to study Culinary Arts four years ago.
Last year, I had the opportunity to do my internship in a French three stars restaurant in France (Régis et Jacques Marcon).
Since my childhood, I practice a lot of sports as football, tennis and skiing.
Sport teach me many values, fair play and fighting spirit.
I am a highly motivated person, and invested with humility, friendship and team spirit in kitchen.
Albert de Mun is a Vocational School located in the heart of Paris, 7th district. We provide trainings and Curriculum, according to the National Education Statements. Our students can register from 14 to 23 years old, choosing between different vocational sectors, such as Retail, textile, Sewing, Accounting, or Hospitality and Catering Industry. Our establishment lead around 15OO students with 170 teachers.
Our Catering department is set for about 450 students, following Curriculum in Cooking, Service in Restaurant, Sommelier and Wine service, Pastry or Post Baccalaureate Studies. We work with many restaurants in Paris or around France to offer our students the opportunity to expand teir knowledge, get trained in reality and open doors to employment after school.
Over the past 5 years, we open doors to International collaboration to work criss-cross knowledge, and get to welcome students sharing the same passion.