He still has his hair messed up.
Adrien Cachot, unhappy finalist of the last season of “Top Chef” on M 6, gives online courses on an Airbnb platform for the benefit of “Article 1”, an association which fights against inequalities and supports young talents from working-class backgrounds.
The community site hopes to develop these interactive experiences for 25 euros with other personalities.
Despite some bugs, we were able to follow his advice "quiet" and noted the intact fervor of viewers for this chef who marked the program by his audacity.
While he is hosting a new video course this Friday, December 18, we took the opportunity to hear from him.
What have you become since "Top Chef"?
ADRIEN CACHOT.
For the moment nothing.
I'm selling my little restaurant in the 9th arrondissement of Paris and I'm trying to buy another one next door.
Right now, it's even more complicated to buy a sign.
Afterwards, I never had anything easily.
It's life that wants that.
But honestly, I'm sick of talking, I want to work.
It has been almost a year since I worked in a restaurant.
There, I'm wasting time.
I am someone who wants to work, to see people, to experience what.
Do you like online courses?
I had never given one because for me cooking is transmitting a state of mind.
I'm an introvert so it wasn't easy.
But it's great to be able to talk to people who are interested in cooking.
Even if it's still video, so a bit special.
Why did you choose this association?
Mory, a chef
(Editor's note: another ex-candidate of "Top Chef")
who also participates in the experiment, selected her.
But it suits me perfectly.
I was not lucky enough to have come across an association like that to take care of me.
I was left behind between middle school and high school.
I felt a strong feeling of rejection from society.
There are many in this case.
It's super destructive, we can't imagine how much.
We get out of society.
A complicated period.
I found myself at the foot of the wall.
And seeing your parents disappointed when you're 15 is hard.
Did you digest your loss in the "Top Chef" final?
I moved on.
The most important thing is to get over it.
We receive the results a week in advance so I was disappointed at the time.
Afterwards, I received so many positives that I ended up forgetting the outcome of the final.
Did the show help you overcome your shyness?
Yes a lot.
I am a little less wary of people, I am more open and more smiling.
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Did you understand the enthusiasm for your personality?
It could have been double or double.
They could have hated me because I am not smiling.
I was asked to express my joy, but I remained myself.
I find it crazy that people like me.
Personally, I was more prepared to be hated than appreciated because I am so hard to pin down.
My reserve is a mark of respect for my friends who have had victories or defeats.
But my character could have gone badly because we watch shows to see people smiling.
Was it trying?
No, it was a game. "Top Chef" is not real life.
We must not dream.
In catering, we work a lot more.
On the set, people work from 7 to 2 in the morning like the managers ... But we got up with coffee and breakfast.
It is not work.
Does that open doors?
Diffusion has opened more doors for me than in 30 years of life!
It's a great speed effect. But you have to keep your feet on the ground.
It remains ephemeral.
How do you live with the media coverage?
We were confined.
In the end, I am masked, I have a cap… The enthusiasm for me has been reasonable except on the networks where it has totally exploded.
But otherwise, I don't care.
I'm not trying to be recognized.
When someone wants to talk to me, I answer.
When you keep it simple, we don't take the lead.
In July, you opened a chip shop with Mallory, another candidate, finally closed prematurely ...
It was more missed than successful even though we were able to interact with people.
We opened on the 15th because it is often said that Parisians leave from July 14th.
It was on purpose, so that we could be quiet.
In fact, it has passed us.
We didn't have the structure to keep up with so many people ...
VIDEO. “Top Chef”: Adrien and Mallory overwhelmed by the success of their ephemeral chip shop
Are you planning a bigger project?
No, I think we will do something small unless an XXL structure approaches us.
We will do something around Belgium and France so there will be fries.
We want to keep it simple.
Cases of gender-based violence in the kitchen have risen in recent weeks.
Were you surprised?
It's a difficult job stuck between vice and virtue.
We cannot control everything, know everything, or manage everything.
People have impulses, it's unfortunate.
This is no excuse and it should not happen.
Are you worried about the future of catering?
I am not to be pitied because I had the chance to be in the media.
I hope we will reopen in January.
I share my support for people who are struggling.
It's really sad.
There are plenty of them who drool over it and it is not easy psychologically.
Before "Top Chef", you had a small restaurant with 16 seats after some difficulties in school.
Is your journey a revenge on life?
No, I don't blame anybody.
They misjudged who I was and who I could have been.
Afterwards, we can all be stupid sometimes, me first.
I don't want to throw stones at these teachers.
They weren't smart at the time.
But I hope they looked at me and smiled.
