EMILIE FELIX, CHEF & RESEARCHER - part 1
Having a demanding personal and/or professional life requires a lot of energy. I was lucky enough to cross the path of Emilie Felix, chef and researcher in dietetics. She studied for ten years all the ancient medicines of the world. Her discoveries have allowed her to develop a revolutionary approach to cooking, which she has recently published. In « Cooking energy » she shares the keys to preserve our energy for as long as possible.
FEEL THE VIBRATIONS OF MATTER
« My interest in energy came from the world of wine. I trained in sommellerie with Franck Thomas, best sommelier in Europe. He said, « You have to come to Nice, I will give you an experience. I don’t tell you anything, you come and we talk about it. » We did blind tastings of wines in biodynamic and other more conventional to compare. Same terroir, same grape variety, same vintage. And there, indeed, I felt a difference or rather a vibration. I understood that in fact there is a vibration in the matter. And one thing led to another, I thought I would be interested in agriculture. So I found training in agriculture, biodynamic gardening and I went to Burgundy to meet Pierre Masson, pioneer of biodynamics in France. He helped the Romanée-Conti estate to make its transition. »
The meal is at the heart of events and professional relationships. My masterclasses target sales team, managers and entrepreneurs who want to empower their brand image and network. An idea for your next seminar ?
MASTERCLASS #1 EMPOWERMENT : enrich your confidence & leadership
MASTERCLASS #2 LEADERSHIP : increase sales opportunities
MASTERCLASS #3 FRENCH CULTURE : expand your conversation
LEARN FROM JAPAN
« Franck suggested to go to Japan, partly because Tokyo is hosting the competition of the best in the world and he coaches the French candidate. We left, the three of us, Franck, David Barraud and I. While he coached David, I interviewed French wine sommeliers and importers to know if they had a different way of tasting wine. In Japan, energy practices are quite common, but no one wants to tell us anything. We quickly understood that it would take ten trips to access intelligence, knowledge. There is something amazing about Japanese cuisine. The quantities are not the same, it is presented differently. We have lots of small containers, lots of little colorful components, with different textures and cooking. There is an ordering, a way of eating : vegetable starters, then proteins and cereal comes at the end. Occasionally a sweet touch, but very rarely. »