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Every food in poetry

Plant-Based chef, chocolate maker, r&d enthusiast

Mehdi Labed

Presentation xxx

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Texte xxx

Texte xxx

The story needs to be told.

As imperfect as it gonna be. The story of a heart, broken at times, but a pure heart. Fascinated by life. The earth. The animals. Insects. Bees. Fascinated by colors, orange in particular. The seasons, the leaves that change color when autumn arrives. The flowers which bloom at the end of March. The scent of elderflowers in wooded alleys. The powerful wind, in the face of which man is powerless. Fire, used by mankind since prehistoric times for heating. But above all, water, the sea, oceans. Unknown. Blue, black, green. The story of the elements must be written. I was created by those elements and kept a little bit of each of them in me. The story of the man who loved life. A man who loved people, love relationships, friendships, family relationships. Something to share with others. For a night. Maybe for life. The music. The words. Poems. Broken love. The adrenaline of skiing through the wind. Intimacy with a loved one. Naked. Pure bodies, with imperfections. Lots of imperfections. But how beautiful it is. The story of the people who grow our food. Who turn the soil, who keep traces of it on the inside of their fingernails. Of families who have dedicated their lives to the land. The story of human rights.

This story is a prayer which belongs to be shared.

The story needs to be told.

As imperfect as it gonna be. The story of a heart, broken at times, but a pure heart. Fascinated by life. The earth. The animals. Insects. Bees. Fascinated by colors, orange in particular. The seasons, the leaves that change color when autumn arrives. The flowers which bloom at the end of March. The scent of elderflowers in wooded alleys. The powerful wind, in the face of which man is powerless. Fire, used by mankind since prehistoric times for heating. But above all, water, the sea, oceans. Unknown. Blue, black, green. The story of the elements must be written. I was created by those elements and kept a little bit of each of them in me. The story of the man who loved life. A man who loved people, love relationships, friendships, family relationships. Something to share with others. For a night. Maybe for life. The music. The words. Poems. Broken love. The adrenaline of skiing through the wind. Intimacy with a loved one. Naked. Pure bodies, with imperfections. Lots of imperfections. But how beautiful it is. The story of the people who grow our food. Who turn the soil, who keep traces of it on the inside of their fingernails. Of families who have dedicated their lives to the land. The story of human rights.

This story is a prayer which belongs to be shared.

Praliné testing, April 25’

Common as it may be, I’m currently on a quest to find the perfect balance of praliné. Not too sweet, with a caramel that’s not too bitter, a good taste of dried fruit, as unctuous as a kiss with the person you love. A praline you want to dip your spoon into again, like a child. My first experiment was to see what percentages were best in terms of caramel/nut. 50%? 55%? 65%?

After several tests, I then decided to play with the sugars. Try a sugar with more depth, such as muscovado or coconut sugar, which naturally provide a caramelized undertone.

My next tests will involve adding a particular oil to my praliné, to cut through the sweetness and bring out a multitude of aromas. I’m thinking of ceps oil in an almond praliné, or oregano oil in a pumpkin praliné. I’ll eventually share my thoughts on the matter... :).
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#praliné #hazelnutpraliné #tests #r&d #chef

Praliné testing, April 25’

Common as it may be, I’m currently on a quest to find the perfect balance of praliné. Not too sweet, with a caramel that’s not too bitter, a good taste of dried fruit, as unctuous as a kiss with the person you love. A praline you want to dip your spoon into again, like a child. My first experiment was to see what percentages were best in terms of caramel/nut. 50%? 55%? 65%?

After several tests, I then decided to play with the sugars. Try a sugar with more depth, such as muscovado or coconut sugar, which naturally provide a caramelized undertone.

My next tests will involve adding a particular oil to my praliné, to cut through the sweetness and bring out a multitude of aromas. I’m thinking of ceps oil in an almond praliné, or oregano oil in a pumpkin praliné. I’ll eventually share my thoughts on the matter... :).
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#praliné #hazelnutpraliné #tests #r&d #chef

Allium ursinum/ Wild garlic/ Ramsons, April 25’

Every year, at the end of March, in woods that don’t let much sunshine in, wild garlic honors us with its presence. As brief as a summer’s love, its power marks us and reminds us of spring’s arrival. Filled with paradox, wild garlic has a powerful yet delicate taste. Present in every corner of the globe, people have found ways to preserve it and prolong the pleasure.

In those pics: wild garlic powder and pickled wild garlic (Korean way) with soy sauce, rice vinegar, sugar, orange zests, white wine and star anise.
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#wildgarlic #ramsons #chef #preservation #fermentation

Allium ursinum/ Wild garlic/ Ramsons, April 25’

Every year, at the end of March, in woods that don’t let much sunshine in, wild garlic honors us with its presence. As brief as a summer’s love, its power marks us and reminds us of spring’s arrival. Filled with paradox, wild garlic has a powerful yet delicate taste. Present in every corner of the globe, people have found ways to preserve it and prolong the pleasure.

In those pics: wild garlic powder and pickled wild garlic (Korean way) with soy sauce, rice vinegar, sugar, orange zests, white wine and star anise.
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#wildgarlic #ramsons #chef #preservation #fermentation

I said it before and I will say it again. Saint-Exupéry said it too. The stars are set alight in heaven so that one day each one of us may find his own again. It is a part of my story. Cooking. Honoring what earth gave me/ The vegetables/ the fruits/ the flowers/ the plants/ the water/ the soil/ the seaweeds. I can not name all of them. But I remind myself that I was created by the same energies as them. We are whole. My power is to celebrate those beauties. And eventually, make people happy. With a smile on their face. Make people feel seen. Just like when someone notice your new shirt on or your fresh haircut. Just like when your friend finds the right words when you are going through a heartbreak.

Food is a part of our history, our present and our future. It shapes the humans we are. With our highs and lows. With our mistakes, our pains, and our beautiful days. Food highlights the problems we are facing as a society. The injustice, discrimination and the waste of it all. When you think this way, food is power.

Food keeps your memories alive. Your birthday cakes when you turned eight years old. The smell of fresh strawberries during summer 97’. Buttery popcorns on a Sunday matinee. Street food flashbacks of your trip to Asia. The odor of a hot coffee on your way to Uni and the anxiety that comes with it. The crisp of that croissant you had on your first date. Your first fine dining experience. Fresh bread baked at 3am. Hot chocolate on Christmas Day. The first bite of a lacto-fermented asparagus. The mouthfeel that comes when you experiment a strong miso. Food is a reminder of the path we choose to take each day. It’s a reminder of the people who come into our lives for a chapter or two and with whom we share a story.

Food can be a way to hurt yourself. A reason to escape all the mirrors in your room.

Food and people are built around paradoxes that are often difficult to understand.

I decided to build my life around food and people. And as imperfect as this might be, I am building something. Each day. Every day. It’s something beautiful that I would like to share.

May it last forever.

I said it before and I will say it again. Saint-Exupéry said it too. The stars are set alight in heaven so that one day each one of us may find his own again. It is a part of my story. Cooking. Honoring what earth gave me/ The vegetables/ the fruits/ the flowers/ the plants/ the water/ the soil/ the seaweeds. I can not name all of them. But I remind myself that I was created by the same energies as them. We are whole. My power is to celebrate those beauties. And eventually, make people happy. With a smile on their face. Make people feel seen. Just like when someone notice your new shirt on or your fresh haircut. Just like when your friend finds the right words when you are going through a heartbreak.

Food is a part of our history, our present and our future. It shapes the humans we are. With our highs and lows. With our mistakes, our pains, and our beautiful days. Food highlights the problems we are facing as a society. The injustice, discrimination and the waste of it all. When you think this way, food is power.

Food keeps your memories alive. Your birthday cakes when you turned eight years old. The smell of fresh strawberries during summer 97’. Buttery popcorns on a Sunday matinee. Street food flashbacks of your trip to Asia. The odor of a hot coffee on your way to Uni and the anxiety that comes with it. The crisp of that croissant you had on your first date. Your first fine dining experience. Fresh bread baked at 3am. Hot chocolate on Christmas Day. The first bite of a lacto-fermented asparagus. The mouthfeel that comes when you experiment a strong miso. Food is a reminder of the path we choose to take each day. It’s a reminder of the people who come into our lives for a chapter or two and with whom we share a story.

Food can be a way to hurt yourself. A reason to escape all the mirrors in your room.

Food and people are built around paradoxes that are often difficult to understand.

I decided to build my life around food and people. And as imperfect as this might be, I am building something. Each day. Every day. It’s something beautiful that I would like to share.

May it last forever.

@astral.chocolat 🍫

@astral.chocolat 🍫

Internship @chevalblancparis / @louisvuitton by @maxime.frederic - Nov.Dec 24’ 🍫

Internship @chevalblancparis / @louisvuitton by @maxime.frederic - Nov.Dec 24’ 🍫

eternal sunshine of the spotless mind

eternal sunshine of the spotless mind

one month of chocolate. overcoming mistakes by remembering why i do what i do and my ultimate goal. keeping my passion close to my heart. enjoy the journey. eat lots of chocolate 🫰🏼 brb i have to temper more !!

one month of chocolate. overcoming mistakes by remembering why i do what i do and my ultimate goal. keeping my passion close to my heart. enjoy the journey. eat lots of chocolate 🫰🏼 brb i have to temper more !!

Come right on me, I mean, camaraderie

Come right on me, I mean, camaraderie

Kiitos Finland… I will miss you. A few words to sum up my two months in Helsinki -

Take a leisurely walk in the nearby forest or along the seashore and add a heaping dose of mindfulness. Soak in the sounds and smells around you. Pat the trees and sample the wild berries. Mix in a cup of gratitude for experiencing a corner of the world with clean water and unspoilt nature. Fold in a relaxing sauna. Marinate in the calm feeling of tranquillity and safety, being careful to sift out any negativity. Toss in some innovation, functionality, and sustainability and sprinkle everything with a good helping of the freedom to be yourself. Take the finished product out of oven and allow it to breathe. Garnish with plenty of free time to appreciate the simple things in life… xx

Kiitos Finland… I will miss you. A few words to sum up my two months in Helsinki -

Take a leisurely walk in the nearby forest or along the seashore and add a heaping dose of mindfulness. Soak in the sounds and smells around you. Pat the trees and sample the wild berries. Mix in a cup of gratitude for experiencing a corner of the world with clean water and unspoilt nature. Fold in a relaxing sauna. Marinate in the calm feeling of tranquillity and safety, being careful to sift out any negativity. Toss in some innovation, functionality, and sustainability and sprinkle everything with a good helping of the freedom to be yourself. Take the finished product out of oven and allow it to breathe. Garnish with plenty of free time to appreciate the simple things in life… xx

Helsinki designs, summer 24’

Helsinki designs, summer 24’

Me and karma vibe like that 🫶🏼 I love you forever @taylorswift @taylornation

Me and karma vibe like that 🫶🏼 I love you forever @taylorswift @taylornation

more internship content // eating with my parents at the restaurant where I work was such a beautiful experience 🫐 #nordicfood

more internship content // eating with my parents at the restaurant where I work was such a beautiful experience 🫐 #nordicfood

Then I think about summer, all the beautiful times

Then I think about summer, all the beautiful times

July 24’ - Internship - Helsinki, Finland

July 24’ - Internship - Helsinki, Finland

And if you never bleed, you never gonna grow… And it’s alright now

And if you never bleed, you never gonna grow… And it’s alright now

And I was in Helsinki, swimming and sweating. I was eating cardamom buns. I was in the most nordic chapter of my life. I was happy.
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#helsinki #myhelsinki #internship #michelinstarrestaurant #comfortzone #livingabroad #finland #saunatime

And I was in Helsinki, swimming and sweating. I was eating cardamom buns. I was in the most nordic chapter of my life. I was happy.
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#helsinki #myhelsinki #internship #michelinstarrestaurant #comfortzone #livingabroad #finland #saunatime

Thank you @restaurantdenieuwewinkel for this exceptional internship! An incredible place, absolutely pioneering in botanical gastronomy. Using only plants, this two-star restaurant proves more than ever the versatility and importance of plant-based cuisine. A few memories of my three-month internship... Some highs, some lows, but above all a lot of learning! Grateful for the experience and the people 🧑🏼‍🍳.
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#plantbased #michelinstarred #gastronomy #internship #learning #veganfood #vegancheeses #cookingvlog #cookingvideo #michelinstarrestaurant #michelinstar

Thank you @restaurantdenieuwewinkel for this exceptional internship! An incredible place, absolutely pioneering in botanical gastronomy. Using only plants, this two-star restaurant proves more than ever the versatility and importance of plant-based cuisine. A few memories of my three-month internship... Some highs, some lows, but above all a lot of learning! Grateful for the experience and the people 🧑🏼‍🍳.
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#plantbased #michelinstarred #gastronomy #internship #learning #veganfood #vegancheeses #cookingvlog #cookingvideo #michelinstarrestaurant #michelinstar

A week in the fermentation/test kitchen at De Nieuwe Winkel! What an incredible week of learning! Here are a few highlights:

1. The almond brie from @300cauliflowers , absolutely amazing!
2. Scoby!
3/4/5. Experimenting with hazelnut yoghurt, how to maximize the final quantity and reduce waste
6. Miso with almond pulp
7. Rose oil
8. Roasted almond and hazelnut pulps for miso
9. Blue cheese from @300cauliflowers as well, my favorite! Cheeses need a lot of time and love to grow perfectly :)
10. Where I am gonna move next

Thank you @clara_o20 for sharing your knowledge with me! Fermentation is such a crazy world and not always easy to understand, but I’m feeling more and more at ease. Grateful for this week 🧑🏼‍🍳🦠.
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#plantbased #michelinstarred #gastronomy #internship #learning #veganfood #vegancheeses #cookingvlog #cookingvideo #michelinstarrestaurant #michelinstar #fermentation #fermentationstation #testkitchen #fermentationworkshop #koji #scoby #kombucha #naturalfermentation #lifeinthekitchen

A week in the fermentation/test kitchen at De Nieuwe Winkel! What an incredible week of learning! Here are a few highlights:

1. The almond brie from @300cauliflowers , absolutely amazing!
2. Scoby!
3/4/5. Experimenting with hazelnut yoghurt, how to maximize the final quantity and reduce waste
6. Miso with almond pulp
7. Rose oil
8. Roasted almond and hazelnut pulps for miso
9. Blue cheese from @300cauliflowers as well, my favorite! Cheeses need a lot of time and love to grow perfectly :)
10. Where I am gonna move next

Thank you @clara_o20 for sharing your knowledge with me! Fermentation is such a crazy world and not always easy to understand, but I’m feeling more and more at ease. Grateful for this week 🧑🏼‍🍳🦠.
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#plantbased #michelinstarred #gastronomy #internship #learning #veganfood #vegancheeses #cookingvlog #cookingvideo #michelinstarrestaurant #michelinstar #fermentation #fermentationstation #testkitchen #fermentationworkshop #koji #scoby #kombucha #naturalfermentation #lifeinthekitchen

Reunited with @veggingpower and it feels so good 🫶🏼 Here to say that the best friendships aren’t necessarily the oldest ones... But friendships that accept each other, support each other, let each other grow, and accept their differences. Thank you Le Cordon Bleu for introducing me to my favorite cooking partner 👩🏻‍🍳🧑🏼‍🍳🌱.
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#frienship #longdistancefriendship #amsterdam #culinaryschool #lcb #lecorconbleuparis #hongkong

Reunited with @veggingpower and it feels so good 🫶🏼 Here to say that the best friendships aren’t necessarily the oldest ones... But friendships that accept each other, support each other, let each other grow, and accept their differences. Thank you Le Cordon Bleu for introducing me to my favorite cooking partner 👩🏻‍🍳🧑🏼‍🍳🌱.
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#frienship #longdistancefriendship #amsterdam #culinaryschool #lcb #lecorconbleuparis #hongkong

We were in Amsterdam, two modern idiots marvelling at life.
We were in Amsterdam, laughing and wondering about the meaning of life.
We were in Amsterdam, thinking back to aperitifs along the Seine.
I was in Amsterdam, wondering how the universe decided who to put on our path.
I was in Amsterdam, and for a moment I experienced cosmic love

We were in Amsterdam, two modern idiots marvelling at life.
We were in Amsterdam, laughing and wondering about the meaning of life.
We were in Amsterdam, thinking back to aperitifs along the Seine.
I was in Amsterdam, wondering how the universe decided who to put on our path.
I was in Amsterdam, and for a moment I experienced cosmic love

So long, Amsterdam

So long, Amsterdam

Week 6 and 7 working in a Michelin starred restaurant ✔️ Adapting, learning and trying… (last pic is a vegan pavlova for staff food!! yummmm).
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#food #vegetarian #vegan #plantbased #culinaryarts #gastronomy #chef #gourmet #fyp #cookingvideo #michelinstar #michelinrestaurant #cookingvlog #ouichef #finedining #plantbasedfinedining #inspiration #homecooking #fypreels #livingabroad

Week 6 and 7 working in a Michelin starred restaurant ✔️ Adapting, learning and trying… (last pic is a vegan pavlova for staff food!! yummmm).
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#food #vegetarian #vegan #plantbased #culinaryarts #gastronomy #chef #gourmet #fyp #cookingvideo #michelinstar #michelinrestaurant #cookingvlog #ouichef #finedining #plantbasedfinedining #inspiration #homecooking #fypreels #livingabroad

mood of week 5: radical optimism 🌞👨🏼‍🍳🏃🏼.
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#plantbased #michelinstarred #gastronomy #internship #learning #veganfood #vegancheeses #cookingvlog #cookingvideo #michelinstarrestaurant #michelinstar #runningvlog #dayinthelife

mood of week 5: radical optimism 🌞👨🏼‍🍳🏃🏼.
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#plantbased #michelinstarred #gastronomy #internship #learning #veganfood #vegancheeses #cookingvlog #cookingvideo #michelinstarrestaurant #michelinstar #runningvlog #dayinthelife

First month ✔️ Fermentation lab, entrée preparation, dessert plating, first 19km run, quick trip to Belgium 👨🏼‍🍳 A great week of learning. April let’s go!
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#plantbased #michelinstarred #gastronomy #internship #learning #veganfood #vegancheeses #cookingvlog #cookingvideo #michelinstarrestaurant #michelinstar #runningvlog #livingabroadlife #foodie

First month ✔️ Fermentation lab, entrée preparation, dessert plating, first 19km run, quick trip to Belgium 👨🏼‍🍳 A great week of learning. April let’s go!
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#plantbased #michelinstarred #gastronomy #internship #learning #veganfood #vegancheeses #cookingvlog #cookingvideo #michelinstarrestaurant #michelinstar #runningvlog #livingabroadlife #foodie

Another week, another experience! I worked in the pastry section, made coffee garnish, a cold dish, burned myself cooking pudding, cut myself with a slicer... Haaa working in the kitchen... But such a rewarding adventure. I also made progress on my running journey, a week at 33km! I just want spring to arrive for good, please! Week 4 let’s go! 🌱👨🏼‍🍳.
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#plantbased #michelinstarred #gastronomy #internship #learning #veganfood #vegancheeses #cookingvlog #cookingvideo #michelinstarrestaurant #michelinstar #runningvlog #livingforgoldmoments

Another week, another experience! I worked in the pastry section, made coffee garnish, a cold dish, burned myself cooking pudding, cut myself with a slicer... Haaa working in the kitchen... But such a rewarding adventure. I also made progress on my running journey, a week at 33km! I just want spring to arrive for good, please! Week 4 let’s go! 🌱👨🏼‍🍳.
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#plantbased #michelinstarred #gastronomy #internship #learning #veganfood #vegancheeses #cookingvlog #cookingvideo #michelinstarrestaurant #michelinstar #runningvlog #livingforgoldmoments

Prep of the Spring menu, trying to find life/work balance, accepting and overcoming failures, running journey, learning a lot and… enjoying the journey/ process 🥰👨🏼‍🍳.
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#plantbased #michelinstarred #gastronomy #internship #learning #veganfood #vegancheeses #michelinstar #michelinrestaurant #foodindustry #cookingvlog #weeklyvlog #cookingshow

Prep of the Spring menu, trying to find life/work balance, accepting and overcoming failures, running journey, learning a lot and… enjoying the journey/ process 🥰👨🏼‍🍳.
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#plantbased #michelinstarred #gastronomy #internship #learning #veganfood #vegancheeses #michelinstar #michelinrestaurant #foodindustry #cookingvlog #weeklyvlog #cookingshow

week 1 as an intern in a michelin star restaurant: learning, making mistakes, learning again, fermentation, vegan cheeses, trying to find a balance, working on a cool project, keep running... Grateful for this first week and eager to continue! .
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#plantbased #michelinstarred #gastronomy #internship #learning #veganfood #vegancheeses

week 1 as an intern in a michelin star restaurant: learning, making mistakes, learning again, fermentation, vegan cheeses, trying to find a balance, working on a cool project, keep running... Grateful for this first week and eager to continue! .
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#plantbased #michelinstarred #gastronomy #internship #learning #veganfood #vegancheeses

Found a cute café, bought some running stuff @runnersworldmag , listened to Ben Howard… Getting ready for tomorrow, how do we hold a knife ? I forgot
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#food #vegetarian #vegan #plantbased #culinaryarts #gastronomy #chef #gourmet #fyp #cookingvideo #culinaryschool #cookingvlog #ouichef #finedining #plantbasedfinedining #inspiration #homecooking #fypreels #livingabroad #michelinrestaurant #internship #cookinginternship #michelinrestaurants #nijmegen #expatliving

Found a cute café, bought some running stuff @runnersworldmag , listened to Ben Howard… Getting ready for tomorrow, how do we hold a knife ? I forgot
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#food #vegetarian #vegan #plantbased #culinaryarts #gastronomy #chef #gourmet #fyp #cookingvideo #culinaryschool #cookingvlog #ouichef #finedining #plantbasedfinedining #inspiration #homecooking #fypreels #livingabroad #michelinrestaurant #internship #cookinginternship #michelinrestaurants #nijmegen #expatliving

Here we go again. I’ve just arrived in the Netherlands for a new adventure... Not a small one. There’s something exciting about feeling like a stranger in a city. It’s pleasant, but also disturbing. It’s as if you have to rebuild everything, rebuild yourself. Not having a sense of home, but having to create your own. Find your favorite café, find places to run, figure out where you want to have lunch tomorrow. Dare, try, fail, but live. I start work on Monday, wish me luck 👨🏼‍🍳
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#food #vegetarian #vegan #plantbased #culinaryarts #gastronomy #chef #gourmet #fyp #cookingvideo #culinaryschool #cookingvlog #ouichef #finedining #plantbasedfinedining #inspiration #homecooking #fypreels #livingabroad #movingabroad #intership #michelinstar #michelinstarrestaurant #expatliving #expatnetherlands

Here we go again. I’ve just arrived in the Netherlands for a new adventure... Not a small one. There’s something exciting about feeling like a stranger in a city. It’s pleasant, but also disturbing. It’s as if you have to rebuild everything, rebuild yourself. Not having a sense of home, but having to create your own. Find your favorite café, find places to run, figure out where you want to have lunch tomorrow. Dare, try, fail, but live. I start work on Monday, wish me luck 👨🏼‍🍳
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#food #vegetarian #vegan #plantbased #culinaryarts #gastronomy #chef #gourmet #fyp #cookingvideo #culinaryschool #cookingvlog #ouichef #finedining #plantbasedfinedining #inspiration #homecooking #fypreels #livingabroad #movingabroad #intership #michelinstar #michelinstarrestaurant #expatliving #expatnetherlands

Just a reminder that joy, grief, love and sorrow can share the same space. Far from being perfect but oh damn I loved you 2023. The experiences, new friends, old friends, family, the food, the lessons, the confidence, the anxiety… Thank you to everyone with whom I was able to share a little quality time. At the end of the day, it’s all about love 🧡

Just a reminder that joy, grief, love and sorrow can share the same space. Far from being perfect but oh damn I loved you 2023. The experiences, new friends, old friends, family, the food, the lessons, the confidence, the anxiety… Thank you to everyone with whom I was able to share a little quality time. At the end of the day, it’s all about love 🧡

Celebrate every victory and enjoy every step of the journey 👨🏼‍🍳🫶🏼🫶🏼
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#food #vegetarian #vegan #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #cookingvideo #culinaryschool #cookingvlog #france #ouichef #finedining #supperclub #cheeseboard #holiday #veganchristmas #plantbasedhokidays #finedining #veganfinedining

Celebrate every victory and enjoy every step of the journey 👨🏼‍🍳🫶🏼🫶🏼
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#food #vegetarian #vegan #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #cookingvideo #culinaryschool #cookingvlog #france #ouichef #finedining #supperclub #cheeseboard #holiday #veganchristmas #plantbasedhokidays #finedining #veganfinedining

Christmas amuse-bouche 🎄🎅🏼

- Croquettes; mushroom, smoked almond and miso
- Bleue d’Hongrie cream
- Redcurrant compote

A good way to start your Holidays with your loved ones 🫶🏼
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#food #vegetarian #vegan #plant#plantbased #cordonbleu #culinaryarts #gastronomy #chef #gourmet #fyp #cookingvideo #culinaryschool #cookingvlog #ouichef #finedining #holiday #veganholidays #plantbasedchristmas #holidaystarter

Christmas amuse-bouche 🎄🎅🏼

- Croquettes; mushroom, smoked almond and miso
- Bleue d’Hongrie cream
- Redcurrant compote

A good way to start your Holidays with your loved ones 🫶🏼
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#food #vegetarian #vegan #plant#plantbased #cordonbleu #culinaryarts #gastronomy #chef #gourmet #fyp #cookingvideo #culinaryschool #cookingvlog #ouichef #finedining #holiday #veganholidays #plantbasedchristmas #holidaystarter

Tomorrow is December 1st! So I wanted to create a few holiday recipes. Ravioles with mushroom/white wine duxelles, chestnut/ faux gras (from @gaiabelgium ) sauce, chestnut crumble, and a few redcurrants for a touch of acidity! It smells like Christmas! 👨🏼‍🍳🎄.
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#food #vegetarian #vegan #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #cookingvideo #culinaryschool #cookingvlog #france #ouichef #finedining #supperclub #christmasveg #fauxgras #italianfood #ravioles #christmasfood #christmasfood

Tomorrow is December 1st! So I wanted to create a few holiday recipes. Ravioles with mushroom/white wine duxelles, chestnut/ faux gras (from @gaiabelgium ) sauce, chestnut crumble, and a few redcurrants for a touch of acidity! It smells like Christmas! 👨🏼‍🍳🎄.
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#food #vegetarian #vegan #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #cookingvideo #culinaryschool #cookingvlog #france #ouichef #finedining #supperclub #christmasveg #fauxgras #italianfood #ravioles #christmasfood #christmasfood

Final reveal of my week of contemporary vegan pastry in Barcelona 🍰. So grateful to have met all these people and learned so much! Thank you Toni and Sara for an incredible week! Some explanations about our entremets 👨🏼‍🍳:

- Ringo; GF chocolate cookie, GF brownie, whiskey and coffee ganache, 70% chocolate ganache, 70% chocolate mousse, chocolate paint glaze, chocolate

- Pecan Pie

- New Berry White; berry sponge cake, almond crumble, berry gel, reconstructed crumble, berry cream, homemade ginger whipped cream, raspberry glaze

- Decadent; hazelnut dacquoise , crunchy hazelnut praline, hazelnut cream, gourmet glaze, ganache montée, chocolate hazelnut glaze

- U-ZU; GF sablé, mandarin sponge cake, mango cream, yuzu mousse, coconut cream, neutral glaze, mango brunoise and lime peel

- Lemon Pie; almond sablé, lime sponge cake, lemon gel, candied lemon and ginger, lime and lemon cream, passion paint glaze

- Fuji; almond and coconut sugar crumble, pecan sponge cake, reconstructed pecan crumble, caramel cream, pecan cream

- Strawberry&Pistachio cake; pistachio, citrus and berries

- Brioton; brioche made with homemade olive oil margarine, candied fruit, vegan milk chocolate and almond gianduja topping

- Coconut and cassis macaron
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#patrychef #plantbasedpastry #wildsliceacademy #tonirodriguez #cookingvlog #dayinthelife #cookingvideo #culinarystudent #barcelonaplantbased #contemporaryplantbasedpastry #vegan #cruelityfree

Final reveal of my week of contemporary vegan pastry in Barcelona 🍰. So grateful to have met all these people and learned so much! Thank you Toni and Sara for an incredible week! Some explanations about our entremets 👨🏼‍🍳:

- Ringo; GF chocolate cookie, GF brownie, whiskey and coffee ganache, 70% chocolate ganache, 70% chocolate mousse, chocolate paint glaze, chocolate

- Pecan Pie

- New Berry White; berry sponge cake, almond crumble, berry gel, reconstructed crumble, berry cream, homemade ginger whipped cream, raspberry glaze

- Decadent; hazelnut dacquoise , crunchy hazelnut praline, hazelnut cream, gourmet glaze, ganache montée, chocolate hazelnut glaze

- U-ZU; GF sablé, mandarin sponge cake, mango cream, yuzu mousse, coconut cream, neutral glaze, mango brunoise and lime peel

- Lemon Pie; almond sablé, lime sponge cake, lemon gel, candied lemon and ginger, lime and lemon cream, passion paint glaze

- Fuji; almond and coconut sugar crumble, pecan sponge cake, reconstructed pecan crumble, caramel cream, pecan cream

- Strawberry&Pistachio cake; pistachio, citrus and berries

- Brioton; brioche made with homemade olive oil margarine, candied fruit, vegan milk chocolate and almond gianduja topping

- Coconut and cassis macaron
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#patrychef #plantbasedpastry #wildsliceacademy #tonirodriguez #cookingvlog #dayinthelife #cookingvideo #culinarystudent #barcelonaplantbased #contemporaryplantbasedpastry #vegan #cruelityfree

Whatever’s your goals are, they are valid. Please I beg you to stop worrying about how it sounds to other people, if you want it, there is nothing wrong with that 👨🏼‍🍳🍰🫶🏼.
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#cuisine #career #bakery #plantbased #cruelityfree #dreams #youdoyou #veganpastry #cookingvlog #cookingvideo
#quotes #inspo #inspiration

Whatever’s your goals are, they are valid. Please I beg you to stop worrying about how it sounds to other people, if you want it, there is nothing wrong with that 👨🏼‍🍳🍰🫶🏼.
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#cuisine #career #bakery #plantbased #cruelityfree #dreams #youdoyou #veganpastry #cookingvlog #cookingvideo
#quotes #inspo #inspiration

Once the flight had flown, with the wilt of the rose

Once the flight had flown, with the wilt of the rose

Okay I LOVE chanterelles! So I tried a chanterelle risotto cooked in a mushroom stock. On top I put some grey chanterelles with lemon juice for acidity and thyme infused vegan butter. And I accompanied it with tonka bean zest, which goes perfectly with mushrooms. Your sign to try some new combo this fall 🍂
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#food #vegetarian #vegan #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #cookingvideo #culinaryschool #cookingvlog #france #ouichef #finedining #supperclub #risotto #italianfood #chanterelles #mushrooms #chanterellemushrooms #tonkabean

Okay I LOVE chanterelles! So I tried a chanterelle risotto cooked in a mushroom stock. On top I put some grey chanterelles with lemon juice for acidity and thyme infused vegan butter. And I accompanied it with tonka bean zest, which goes perfectly with mushrooms. Your sign to try some new combo this fall 🍂
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#food #vegetarian #vegan #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #cookingvideo #culinaryschool #cookingvlog #france #ouichef #finedining #supperclub #risotto #italianfood #chanterelles #mushrooms #chanterellemushrooms #tonkabean

A little bit obsessed with parsnips. Parsnip in a salt crust, parsnip brunoise, parsnip and vanilla purée (ouganda vanilla from @epicesroellinger), parsnip chips, fermented and roasted carrots, white chocolate (plant-based from @valrhonafrance) and yuzu sauce. Yes, white chocolate, yuzu and parsnips is a THING!
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#food #vegetarian #vegan #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #cookingvideo #culinaryschool #cookingvlog #france #ouichef #finedining #supperclub #parnships #yuzu #valhrona #chocolatesauce #cookingtechniques

A little bit obsessed with parsnips. Parsnip in a salt crust, parsnip brunoise, parsnip and vanilla purée (ouganda vanilla from @epicesroellinger), parsnip chips, fermented and roasted carrots, white chocolate (plant-based from @valrhonafrance) and yuzu sauce. Yes, white chocolate, yuzu and parsnips is a THING!
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#food #vegetarian #vegan #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #cookingvideo #culinaryschool #cookingvlog #france #ouichef #finedining #supperclub #parnships #yuzu #valhrona #chocolatesauce #cookingtechniques

Because they’re even better when you pick them yourself! 🌲 Not everything was edible tho 😂
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#mushroom #mushroomhunting #fall #fallactivity #pumpkin #woods #activity #family #mushroomporn #october #chef #foodvlog #cook

Because they’re even better when you pick them yourself! 🌲 Not everything was edible tho 😂
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#mushroom #mushroomhunting #fall #fallactivity #pumpkin #woods #activity #family #mushroomporn #october #chef #foodvlog #cook

I just simply can’t stop writing about the fact that life is all about discovering, defining and appreciating the pleasures that have meaning for you. Oh, and accepting the fact that it is OK if no one else sees that particular value. I just think that you glow differently, when you’re happy.
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#food #vegetarian #vegan #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #cookingvideo #culinaryschool #cookingvlog #france #ouichef #finedining #supperclub #dreams #passion #glowup #hapiness #comfortzone

I just simply can’t stop writing about the fact that life is all about discovering, defining and appreciating the pleasures that have meaning for you. Oh, and accepting the fact that it is OK if no one else sees that particular value. I just think that you glow differently, when you’re happy.
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#food #vegetarian #vegan #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #cookingvideo #culinaryschool #cookingvlog #france #ouichef #finedining #supperclub #dreams #passion #glowup #hapiness #comfortzone

Porcini, brown mushroom and tarragon tartar. Homemade porcini butter. The beauty of plants during fall.
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#food #vegetarian #vegan #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #cookingvideo #culinaryschool #cookingvlog #france #ouichef #finedining #supperclub #fall #fallvibes #mushrooms #tartar #mushroom

Porcini, brown mushroom and tarragon tartar. Homemade porcini butter. The beauty of plants during fall.
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#food #vegetarian #vegan #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #cookingvideo #culinaryschool #cookingvlog #france #ouichef #finedining #supperclub #fall #fallvibes #mushrooms #tartar #mushroom

I couldn’t agree more. .
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#food #restaurant #pasta #pizza #selfcare #vegetarian #truffle #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #dessertlover #dessert #cookingvideo #caketime #culinaryschool #cookingvlog #france

I couldn’t agree more. .
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#food #restaurant #pasta #pizza #selfcare #vegetarian #truffle #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #dessertlover #dessert #cookingvideo #caketime #culinaryschool #cookingvlog #france

MAKE THE WORLD TASTE BETTER! And that’s a wrap! I can not believe I graduated from @lecordonbleuparis ! The last months of my life were full of “Oui chef”, sous-vide, fermented foods, piping, laughter, doubts, but above all a HUGE love for cooking and food. I like to think of my experiences as chapters in my life, and this was undoubtedly the most wonderful. I’d like to thank @lecordonbleu_international and its incredible chefs! But also all my friends, without whom this experience wouldn’t have been as much fun! 🧡 From HK to NY, via Amsterdam, Venice, Milan, Oxford, Denver, Tokyo, Korea, I love this great culinary network! 👨🏼‍🍳 This is just the beginning, and I can’t wait to see what the future holds! And don’t forget !!! Clean your work station!! Very important!!
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#graduation #student #graduaing #culinaryschool #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #dessertlover #dessert #cookingvideo #caketime #culinaryschool #cookingvlog #france #gradschool #alumni #studentlife #culinaryarts #culinarytalents #culinaryschool #culinarylife

MAKE THE WORLD TASTE BETTER! And that’s a wrap! I can not believe I graduated from @lecordonbleuparis ! The last months of my life were full of “Oui chef”, sous-vide, fermented foods, piping, laughter, doubts, but above all a HUGE love for cooking and food. I like to think of my experiences as chapters in my life, and this was undoubtedly the most wonderful. I’d like to thank @lecordonbleu_international and its incredible chefs! But also all my friends, without whom this experience wouldn’t have been as much fun! 🧡 From HK to NY, via Amsterdam, Venice, Milan, Oxford, Denver, Tokyo, Korea, I love this great culinary network! 👨🏼‍🍳 This is just the beginning, and I can’t wait to see what the future holds! And don’t forget !!! Clean your work station!! Very important!!
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#graduation #student #graduaing #culinaryschool #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #dessertlover #dessert #cookingvideo #caketime #culinaryschool #cookingvlog #france #gradschool #alumni #studentlife #culinaryarts #culinarytalents #culinaryschool #culinarylife

Two weeks ago @veggingpower @hanako_plantful_journey and I organized our first private dinner in Paris! 35 people joined us and tasted a total of 6 plant-based dishes. We learned a lot from the experience and the feedbacks! It was a gathering of people from all over the world united around food. The universal love language. One last time, a big thank you to @land_and_monkeys and @jayandjoymarket for their incredible help! Love the companies ans the people behind 🥰 Very grateful!
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#privatedinner #privatechef #supperclub #table #dinner #restaurant #dishes #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #dessertlover #dessert #cookingvideo #caketime #culinaryschool #cookingvlog #france

Two weeks ago @veggingpower @hanako_plantful_journey and I organized our first private dinner in Paris! 35 people joined us and tasted a total of 6 plant-based dishes. We learned a lot from the experience and the feedbacks! It was a gathering of people from all over the world united around food. The universal love language. One last time, a big thank you to @land_and_monkeys and @jayandjoymarket for their incredible help! Love the companies ans the people behind 🥰 Very grateful!
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#privatedinner #privatechef #supperclub #table #dinner #restaurant #dishes #plant#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #dessertlover #dessert #cookingvideo #caketime #culinaryschool #cookingvlog #france

Merci chef @alain_passard pour cette expérience hors du temps! Des légumes d’une qualité incomparable, des saveurs à tomber par terre et surtout des techniques très bien maitrisées! Cette tatin d’échalote restera dans mon coeur encore longtemps!

Arpège, 84 rue de Varenne, 75007, Paris. ⭐️⭐️⭐️ .
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#restaurant #finedining #michelinstar #guidemichelin #vegetarian #experience #paris #arpegerestaurant #cooking #chef #diner #lunch #michelinguide #michelinrestaurant #michelinrestaurant

Merci chef @alain_passard pour cette expérience hors du temps! Des légumes d’une qualité incomparable, des saveurs à tomber par terre et surtout des techniques très bien maitrisées! Cette tatin d’échalote restera dans mon coeur encore longtemps!

Arpège, 84 rue de Varenne, 75007, Paris. ⭐️⭐️⭐️ .
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#restaurant #finedining #michelinstar #guidemichelin #vegetarian #experience #paris #arpegerestaurant #cooking #chef #diner #lunch #michelinguide #michelinrestaurant #michelinrestaurant

Some little clip of my first time making confiseries 🍬🍫. It can be a little bit tricky but at the same time it’s so much fun. It’s all about the right temperature, and temper the chocolate! We made some strawberry jellies, caramel, and chocolate truffles!

#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #dessertlover #dessert #cookingvideo #caketime #culinaryschool #cookingvlog #france #confiseries #chocolat #chocolate #caramel #jelly #jellies

Some little clip of my first time making confiseries 🍬🍫. It can be a little bit tricky but at the same time it’s so much fun. It’s all about the right temperature, and temper the chocolate! We made some strawberry jellies, caramel, and chocolate truffles!

#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #gourmet #fyp #studentlife #dessertlover #dessert #cookingvideo #caketime #culinaryschool #cookingvlog #france #confiseries #chocolat #chocolate #caramel #jelly #jellies

Creation 3/3; carrot dessert composed of carrot cake, sage and carrot sorbet, confit carrots, carrots chips, orange jelly, orange segments. Proud of this platting! Improving everyday 🥕🍊

#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #carrotcake #gourmet #fyp #studentlife #dessertlover #dessert #cookingvideo #caketime #culinaryschool #cookingvlog #cheflife #chef #ouichef

Creation 3/3; carrot dessert composed of carrot cake, sage and carrot sorbet, confit carrots, carrots chips, orange jelly, orange segments. Proud of this platting! Improving everyday 🥕🍊

#plantbased #cordonbleu #culinaryarts #paris #gastronomy #chef #carrotcake #gourmet #fyp #studentlife #dessertlover #dessert #cookingvideo #caketime #culinaryschool #cookingvlog #cheflife #chef #ouichef

A preview of Thursday! 👨🏼‍🍳 Our event is almost sold out! Excited to welcome you and share good plant-based food with you all🫶🏼 .
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#plantbased #plantbasedculinaryarts#paris #privatedinner #gastronomy #student #culinarystudent #frenchcuisine #classic #france #food #pastry #pastry #veganpastry #patisserie #lecordonbleu #culinaryschool #visitparis #cordonbleu #exploreparis #culinaryarts #cooking #cookingvlog #fyp #fypシ

A preview of Thursday! 👨🏼‍🍳 Our event is almost sold out! Excited to welcome you and share good plant-based food with you all🫶🏼 .
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#plantbased #plantbasedculinaryarts#paris #privatedinner #gastronomy #student #culinarystudent #frenchcuisine #classic #france #food #pastry #pastry #veganpastry #patisserie #lecordonbleu #culinaryschool #visitparis #cordonbleu #exploreparis #culinaryarts #cooking #cookingvlog #fyp #fypシ

This Thursday, September 21, @veggingpower @hanako_plantful_journey and myself are organizing our 100% plant-based private dinner. 👨🏼‍🍳 A 6-course meal, and above all an opportunity to meet new people! There are still 5 tickets available! Do not hesitate if you have any questions 🧡
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#plantbased #plantbasedculinaryarts#paris #privatedinner #gastronomy #student #culinarystudent #frenchcuisine #classic #france #food #pastry #pastry #veganpastry #patisserie #lecordonbleu #culinaryschool #visitparis #cordonbleu #exploreparis #culinaryarts #cooking #cookingvlog #fyp

This Thursday, September 21, @veggingpower @hanako_plantful_journey and myself are organizing our 100% plant-based private dinner. 👨🏼‍🍳 A 6-course meal, and above all an opportunity to meet new people! There are still 5 tickets available! Do not hesitate if you have any questions 🧡
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#plantbased #plantbasedculinaryarts#paris #privatedinner #gastronomy #student #culinarystudent #frenchcuisine #classic #france #food #pastry #pastry #veganpastry #patisserie #lecordonbleu #culinaryschool #visitparis #cordonbleu #exploreparis #culinaryarts #cooking #cookingvlog #fyp

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