{"id":1561,"date":"2023-07-25T10:32:08","date_gmt":"2023-07-25T08:32:08","guid":{"rendered":"https:\/\/le-journal.artesane.com\/arts-culinaires\/?p=1561"},"modified":"2023-07-25T10:32:09","modified_gmt":"2023-07-25T08:32:09","slug":"ou-se-sont-forme-e-s-les-chef-fe-s-etoile-e-s","status":"publish","type":"post","link":"https:\/\/www.artesane.com\/le-journal\/arts-culinaires\/ou-se-sont-forme-e-s-les-chef-fe-s-etoile-e-s\/","title":{"rendered":"O\u00f9 se sont form\u00e9.e.s les chef.fe.s \u00e9toil\u00e9.e.s ?"},"content":{"rendered":"\n\n\n[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]

SOMMAIRE<\/strong><\/span><\/h2>\n

Le petit monde de la cuisine : quand les grands Chefs forment la rel\u00e8ve<\/a><\/p>\n

Les h\u00f4tels de luxe : faire de l\u2019excellence un terrain de jeu<\/a><\/p>\n

Les autodidactes : l\u2019histoire \u00e0 succ\u00e8s<\/a><\/p>\n

<\/span><\/p>\n

<\/span><\/p>\n

\u00a0 \u00a0 \u00a0Les chef.fe.s \u00e9toil\u00e9.e.s sont non seulement des artistes culinaires, mais aussi des ambassadeur.rice.s de la culture et de l’innovation gastronomique fran\u00e7aise. \u00catre chef.fe, c\u2019est d\u00e9velopper son propre style culinaire et laisser une empreinte durable sur le monde de la cuisine. Mais pour cela, il faut \u00eatre form\u00e9.e, avoir des techniques solides et une connaissance fine de la gastronomie. Mais o\u00f9 se sont from\u00e9.e.s les chef.fe.s \u00e9toil\u00e9.\u00e9s ? Dans cet article, je vous propose donc un panorama simplifi\u00e9 des formations qui ont vu na\u00eetre des chef.fe.s fran\u00e7ais.es \u00e9toil\u00e9s. <\/span><\/p>[\/et_pb_text][et_pb_text module_id=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb25px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]

Le petit monde de la cuisine : quand les grands Chefs forment la rel\u00e8ve\u00a0<\/strong>\u00a0<\/span><\/h2>\n

<\/span><\/p>\n

\u00a0 \u00a0 \u00a0Comme dans tout milieu professionnel, les relations jouent un r\u00f4le central dans la transmission des savoirs et des savoir-faire, et il est ainsi de coutume de se former chez les autres. La cuisine est un art pratique et c\u2019est sur le terrain qu\u2019on apprend, alors pourquoi pas chez les plus grands ?\u00a0<\/span><\/p>\n

\u00a0 \u00a0 \u00a0Ces deux organigrammes, \u00e9videmment non exhaustifs, vous donnent un aper\u00e7u des relations professeur\/apprenant entre les grands Chef.fe.s de la cuisine fran\u00e7aise :\u00a0<\/span><\/p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2023\/07\/organigramme-chef.fe_.s-francais2-1-1-scaled.jpg\u00a0\u00bb alt=\u00a0\u00bbOrganigramme de formation des chef.fe.s \u00e9toil\u00e9.e.s\u00a0\u00bb title_text=\u00a0\u00bborganigramme-chef.fe.s-fran\u00e7ais2 (1)\u00a0\u00bb _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2023\/07\/organigramme-chef.fe_.s-francais-1-2.jpg\u00a0\u00bb alt=\u00a0\u00bbOrganigramme de formation des Chef.fe.s \u00e9toil\u00e9.e.s\u00a0\u00bb title_text=\u00a0\u00bborganigramme-chef.fe.s-fran\u00e7ais (1)\u00a0\u00bb align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb50%\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][et_pb_text module_id=\u00a0\u00bb2″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb25px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]

Les h\u00f4tels de luxe : faire de l\u2019excellence un terrain de jeu<\/strong>\u00a0<\/span><\/h2>\n

<\/span><\/p>\n

\u00a0 \u00a0 \u00a0On pourrait dire qu\u2019il existe deux types de chef.fe.s : ceux qui sont \u00e0 la t\u00eate d\u2019un restaurant et ceux qui prennent les r\u00eanes des restaurants de grands h\u00f4tels. Les h\u00f4tels de luxe sont de bonnes adresses pour se former en cuisine et en p\u00e2tisserie, avec une exigence d\u2019excellence, des moyens et souvent des grands noms \u00e0 leur t\u00eate. <\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0On conna\u00eet le cas de Yannick All\u00e9no, qui a d\u00e9cid\u00e9 de se faire une carri\u00e8re dans la restauration d\u2019h\u00f4tellerie. Il s’est form\u00e9 \u00e0 l’h\u00f4tel Lutetia \u00e0 Paris en 1986, a poursuivi au Royal Monceau en 1987, au Sofitel de S\u00e8vres en 1990 et au Meurice en 1992, dont il est devenu le Chef en 2003. Il a remis en lumi\u00e8re cet embl\u00e9matique h\u00f4tel parisien, ce qui lui a valu trois \u00e9toiles au Guide Michelin. En 2008, il est \u00e0 la t\u00eate du restaurant du palace Cheval Blanc \u00e0 Courchevel. Yannick laisse sa marque dans tous les palaces o\u00f9 il passe et offre ainsi au Cheval Blanc deux \u00e9toiles en 2010 et une troisi\u00e8me en 2017.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0Pour compl\u00e9ter, on peut citer entre autres Michel Roth et Yves Camdeborde qui se sont form\u00e9s au Ritz ; Christian Constant est pass\u00e9 par le Crillon, tout comme Yves Camdeborde. Alain Senderens a fait son apprentissage \u00e0 l\u2019H\u00f4tel des Ambassadeurs de Lourdes et Jean-Paul Bucher \u00e0 l\u2019H\u00f4tel du Parc de Mulhouse. <\/span><\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_image src=\u00a0\u00bbhttps:\/\/le-journal.artesane.com\/arts-culinaires\/wp-content\/uploads\/2023\/07\/ALLENO_Yannick-1.jpg\u00a0\u00bb alt=\u00a0\u00bbYannick All\u00e9no, Chef triplement \u00e9toil\u00e9\u00a0\u00bb title_text=\u00a0\u00bbALLENO Yannick-2008″ align=\u00a0\u00bbcenter\u00a0\u00bb _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb75%\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_margin=\u00a0\u00bb-8px||||false|false\u00a0\u00bb custom_padding=\u00a0\u00bb||7px||false|false\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb height__hover_enabled=\u00a0\u00bboff|desktop\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

Yannick All\u00e9no<\/em><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text module_id=\u00a0\u00bb3″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]

Les autodidactes : l\u2019histoire \u00e0 succ\u00e8s<\/strong><\/h2>\n

<\/strong><\/p>\n

\u00a0 \u00a0 \u00a0La cuisine est avant tout une affaire de passion ! Alors certain.e.s se sont laiss\u00e9.e.s guider par leur flamme pour atteindre les sommets de la gastronomie.\u00a0<\/span><\/p>\n

\u00a0 \u00a0 \u00a0Le plus c\u00e9l\u00e8bre des autodidactes est Marc Veyrat, triplement \u00e9toil\u00e9. Renvoy\u00e9 de l\u2019\u00e9cole h\u00f4teli\u00e8re, il apprend le m\u00e9tier dans l\u2019auberge de ses parents. Il ouvre \u00e0 son tour une auberge en 1978, puis la revend pour ouvrir en 1985 le restaurant qui a fait sa renomm\u00e9e : L’\u00c9ridan. Il y obtient sa premi\u00e8re \u00e9toile en 1986 et une seconde en 1987. 1995 est l\u2019ann\u00e9e de la cons\u00e9cration : il obtient sa troisi\u00e8me \u00e9toile du Guide Michelin ainsi que le titre de \u00ab chef de l\u2019ann\u00e9e \u00bb.\u00a0<\/span><\/p>\n

\u00a0 \u00a0 \u00a0Mais la passion ne se r\u00e9v\u00e8le pas toujours d\u00e8s le plus jeune \u00e2ge. C\u2019est le cas de Ghislaine Arabian. N\u00e9e en 1948, elle tombe amoureuse de la cuisine en 1981 en rencontrant son futur mari, Jean-Paul Arabian. Elle apprend sur le terrain dans le restaurant de son mari. Le couple s\u2019installe \u00e0 Paris en 1992 et Ghislaine rejoint le Pavillon Ledoyen. Elle re\u00e7oit en 1994 le Troph\u00e9e des femmes en or et encha\u00eene l\u2019ann\u00e9e suivante avec deux \u00e9toiles pour le Pavillon Ledoyen.\u00a0<\/span><\/p>\n

<\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=\u00a0\u00bb1_2,1_2″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_gallery gallery_ids=\u00a0\u00bb1573,1574,1575″ gallery_orderby=\u00a0\u00bbrand\u00a0\u00bb fullwidth=\u00a0\u00bbon\u00a0\u00bb _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb width=\u00a0\u00bb80%\u00a0\u00bb module_alignment=\u00a0\u00bbcenter\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][\/et_pb_gallery][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb]

\u00a0 \u00a0 \u00a0Finissons sur une belle histoire : le r\u00eave fran\u00e7ais d\u2019Alan Geaam. Alan Geaam est originaire du Lib\u00e9ria, pays qu\u2019il quitte avec sa famille \u00e0 5 ans pour fuir la guerre civile qui ravage le pays. Il grandit au Liban et d\u00e9cide de tenter sa chance en France en 1999, \u00e0 l\u2019\u00e2ge de 25 ans. Il survit de petits boulots, \u00e9tant notamment plongeur chez un traiteur libanais. C\u2019est lors de cette exp\u00e9rience qu\u2019il saisit sa chance. En effet, le chef traiteur se blesse et Alan est charg\u00e9 de le remplacer. C\u2019est l\u00e0 qu\u2019il sait que la cuisine sera sa vocation et il apprend les bases sur ce poste. Il se lance v\u00e9ritablement dans l\u2019aventure de la restauration en devenant propri\u00e9taire et chef de l’Auberge Nicolas Flamel en 2007, restaurant qui obtient une \u00e9toile Michelin en 2022. En 2017, il reprend le restaurant d\u2019Akrame Benallal et obtient sa premi\u00e8re \u00e9toile au Guide Michelin pour ce restaurant. Entre 2020 et 2022, il ouvre trois restaurants ainsi qu\u2019une \u00e9picerie libanaise. Le travail et la t\u00e9nacit\u00e9, \u00e7a paye !<\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column type=\u00a0\u00bb4_4″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text module_id=\u00a0\u00bb4″ _builder_version=\u00a0\u00bb4.20.2″ _module_preset=\u00a0\u00bbdefault\u00a0\u00bb custom_padding=\u00a0\u00bb25px||||false|false\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ global_colors_info=\u00a0\u00bb{}\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb sticky_enabled=\u00a0\u00bb0″]

CONCLUSION<\/h2>\n

\u00a0 \u00a0 \u00a0Il n\u2019y a pas de parcours unique en cuisine, et c\u2019est ce qui fait la richesse de la gastronomie. Chaque trajectoire est diff\u00e9rente et ce sont ces pluralit\u00e9s d’exp\u00e9riences qui rendent les cuisines de chaque chef.fe unique. Qu\u2019on soit form\u00e9.e en \u00e9cole h\u00f4teli\u00e8re, sur le tas ou seul, talent, rigueur et pers\u00e9v\u00e9rance sont le point commun entre tous ces chef.fe.s. Alors pourquoi pas vous ? Pourquoi ne pas vous lancer en cuisine pour d\u00e9voiler votre potentiel ?\u00a0<\/span><\/p>\n

\u00a0 \u00a0 \u00a0Chez Artesane, nous nous attachons \u00e0 rendre ces savoir-faire accessibles \u00e0 tous. A travers notre s\u00e9rie de cours CAP cuisine<\/a><\/strong>, formez-vous en 8 cours vid\u00e9os aux techniques de base. Votre formateur Bernard Charron, cuisinier formateur et auteur des <\/span>Petit Volum\u2019 CAP cuisine<\/span><\/i> aux \u00e9ditions Foucher, vous enseigne toutes les connaissances th\u00e9oriques et les gestes professionnels \u00e0 ma\u00eetriser le jour des \u00e9preuves pratiques du CAP cuisine. Ces cours vid\u00e9o s’adressent autant aux amateurs souhaitant se perfectionner en cuisine, qu\u2019aux (futurs) professionnels souhaitant obtenir leur dipl\u00f4me ! Vous rejoignez l\u2019aventure ?<\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n\n","protected":false},"excerpt":{"rendered":"

Les chef.fe.s \u00e9toil\u00e9.e.s sont des artistes culinaires. Mais pour cela, il faut \u00eatre form\u00e9.e, avoir des techniques solides et une connaissance fine de la gastronomie. Dans cet article, je vous propose donc un panorama simplifi\u00e9 des formations qui ont vu na\u00eetre des chef.fe.s fran\u00e7ais.es \u00e9toil\u00e9s. <\/p>\n","protected":false},"author":7,"featured_media":1566,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[6],"tags":[27,28,31,29,30,32],"class_list":["post-1561","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine","tag-chef","tag-cheffe","tag-cuisine","tag-etoile","tag-formation","tag-gastronomie"],"yoast_head":"\nO\u00f9 se sont form\u00e9.e.s les chef.fe.s \u00e9toil\u00e9.e.s ? - Journal Artesane - Arts culinaires<\/title>\n<meta name=\"description\" content=\"Les chef.fe.s \u00e9toil\u00e9.e.s sont des artistes culinaires. 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