I interview people from various industries to understand the importance of meals in their professional lives. Learn from leaders how to turn gastronomy into a precious soft skill.
My guest is Germain Bourré, a food designer I met in march 2022 at La Réserve Paris. He explains his collaboration with brands, chefs and especially Jerôme Banctel, who recently got his third Michelin star.
GERMAIN BOURRÉ, FOOD DESIGNER
A few weeks ago, Michelin Guide shook the chefs coveting the stars. What makes the difference between a gastronomic restaurant and a one, two or three Michelin star restaurant? If the criteria are known to the general public, the evaluation of inspectors is sometimes enigmatic. Some chefs are trained by coaches to define a unique culinary identity, but is the plate enough to become a star chef ?
The purpose of a Michelin star chef is to define a unique & coherent signature dish, tableware, service and ambiance echoing the chef’s personality. Working with a food designer helps chef to go deeper in this ultimate experience.
Gastronomy is an underestimated asset in your professional success. Make your salesteam save time learning in a few hours how to better understand people & better work with them.
Empowerment : why and how can gastronomy help you gain confidence. Leadership : the basics of communication and the art of asking the right questions. Culture : boost your conversation throughout historical meals & gourmet artists.