Corrections

Indeed they have lots of words that can't be translate in french because we are less attentive to the sensation than them.

I hope this school will help me improve my sensibility to.

That doesn't mean that I like less french cooking, of course, this is my whole education to food.

Speaking of wich, what I love in cuisine, is the moment that is created, the gathering, the smile, the discussion, the genrosity.

And I don't mind being in kitchen for that.

I mean, i am very influenced by family reunion such as Christmas eve and Easter, when my grandfather, who were patissier, cooks for everyone, and cooks classics of french gastronomy such as Christmas turkey or head of veal or his pâté.

Emotions that can be transmitted or created by food and by the moment of dinner is what interest me the most.

Indeed, even if for now, I have small competencies in kitchen, I tried two experiences that I plan to reiterate.

The concept is a show (because beside I love theater and practiced it a lot) meanwhile people are eating.

But the meal intend to touch the public.

Either the food reinforces the emotions of the scene or the character, either it comes in contradiction with the character.

In fact, the influences of each plate, that are eaten at specific moments of the show, influences on the public emotion and is consider as one of the actor.

I have tried this experience two times with a dozen of spectators.

One based on some poems by J.Prevert and another about cabbage.

But my lack of technique limited me a lot and I am sure I can go further in that with more skills that I hope learn here with your classes and with the various internships that I will do during these three years.

I always try to find the best to learn and I think this is the good place, because I can work with great teachers and great chefs.

In order to obtain this capicity to move the client I think I can learn a lot here, indeed, the few times I could taste great cuisine, such as in OKA by Raphael Rego or at Clamato by Bertrand Grébaut, I felt dumbfounded and suddenly I felt a dozen of various sensation in one plate.

This is my aim, to be able one day to both : cook great repasts wich gather people and pleases them, and cook meals that move them, that disturb them and lead them to be more mindful of the impact of food on them, on their humor, on their life.