How French culinary traditions are the fundament for plant-forward gastronomy
Translating for chef Eric Briffard. One of my role models.
Walking to Le Cordon Bleu early in the morning last April, I noticed a calmness coming over me. A feeling I did not have all the other mornings when I walked to school. During my studies in 2019 and 2020 I was always fully focused and slightly nervous. Studying at 55 is not as easy as it is when you are 18! And after my graduation I felt a bit apprehensive when visiting to interview them. As if I still had to prove myself.
This time, on my way to do a presentation about radical innovation in gastronomy and the past, I felt calm. As if the loop was finally closed. The audience was made of familiar faces, the Erasmus Trustfund, consisting of Erasmus University alumni in Rotterdam, the ‘school’ I attended 1984-1990. (Some even knew me from my student-job as a sous-chef in Cambrinus). Their exclusive program was designed by Renée Koudstaal and a visit behind the scenes at Le Cordon Bleu was one of the surprises.
Teaching at @Le Cordon Bleu…. can someone pinch me?
It was an immense privilege of introducing to my former University ‘colleagues’ chef Eric Briffard (MOF), the Executive Chef and Head of the Institue @ Le Cordon Bleu. Chef Briffard -former holder of two Michelin stars for a.o, Le Cinq- is a remarkable chef with many palmares, like co-founding the college culinaire. He is also leading the institute into innovation. Starting professional courses like diploma in plant-based culinary art and gastronomy and nutrition. His latest work is creating a wonderful location for workshops for enthousiasts visiting Paris, Hotel de la Marine.
My talk was based on typical expressions of six teacher-chefs at the school. The main message is that applying culinary techniques and methods of the past holds a key to the future. Eating is season, using time and fermentation, treating a humble carrot like a precious ingredient and some more wisdom. All inspiration for a future with more balance in our diet and consumption. A way to reduce waste and increase biodiversity.
Two worlds meet: Erasmus Trustfonds and Le Cordon Bleu on one photo. 📷: Studio Ramune
What a day! In front of an audience from my ‘business past’, talking about the gastronomic future. At the institute that empowered me to find a place in the world of sustainable gastronomy. As a chef, as a writer and as an advisor. The circle is closed. I finally arrived -back- where I belong.
Renée Koudstaal, Eric Briffard en Sheila
The whole Erasmus Trustfonds trip to Paris was perfectly organised by Paris expert Renée Koudstaal. Thanks for the great collaboration!
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