An exemplary chef
"After twenty-five years of constant commitment, it was time to hand over," said Guillaume Gomez.
At 42, the Parisian chef has just passed the torch to Fabrice Desvignes, his successor at the head of the Elysée kitchens.
Recently appointed French ambassador for gastronomy, Guillaume Gomez does not intend to look back.
On the menu for this position he is the first chef in France - and in the world - to occupy: putting local products beforehand and rethinking, alongside his peers, the future of global gastronomy.
Arrived as a soldier in the Elysian brigades, under the presidency of Jacques Chirac, the one who is also Meilleur Ouvrier de France looks back on his memories and the millions of meals prepared for the presidents and their guests.
First steps at the Élysée
Madame Figaro - You were named Meilleur Ouvrier de France at 25, then becoming the youngest winner of this title, then you served as head of the kitchens of the Elysée Palace. You are now French ambassador for gastronomy. After such a journey, what goals can you still set for yourself?
Guillaume Gomez.-
I was lucky enough to know very early on what I wanted to do.
At a time, over thirty years ago, when chefs did not enjoy such recognition.
I started my apprenticeship and then I registered for the Meilleur Ouvrier de France (MOF) competition.
I happened to be the youngest of the 750 applicants.
Mathematically I found myself the youngest winner of this session, and in history.
It didn't change my love for cooking, it was only the snapshot of a moment.
But this title requires you to a certain requirement.
Maybe that's when, too, that I told myself I had to get closer
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