WHAT WE STAND FOR.....

URGENCY

Our clients often contact us in urgent need. We understand this and act with a sense of urgency to find a solution

SERVICE

Our clients don't work 9-5 so neither do we. We are here to help around the clock

CERTAINTY

You are relying on us to serve your customers. That's why we only use chefs that we know and trust

GROWTH

We love to grow and are here to help our customers and staff to grow as well

INTENTION

We act with a purpose in mind, to fulfill the promises of our brand and deliver the best possible service for the industry

DEVELOPMENT

We aim to create an environment that fosters the personal development of our chefs, internal staff and our customers

Featured Chef

Florent Cantaut

We catch up with Chef  Florent Cantaut and get his take on the future of the industry 

1. Can you tell us about your current role?

 

I am an International Pastry Consultant, my job is to share my point of view of pastry, my recipes and my experience all around the world. It can be dessert menu creation for restaurants, or masterclass for schools, or just a demonstration for chefs, or people that want to build a business around pastry, I can adapt to any situation.

 

2. What has been some of the highlights of this position?

 

The creativity is one of the highlights, always have a look to what happen around you (art, design, etc…) and continue to do new things. Find your own design style.

 

3. Can you tell us a bit about your career before this current position?

 

I builded my experience during 15 years in various renowned establishments "Relais et Châteaux" and Palaces in France and Europe, to name a few Le George Cinq ***(Paris), Patrick Guilbaut ** (Dublin), L'auberge du Père Bise * (Talloires), Le Lion d'or * (Cologny Switzerland) La réserve(Genève), Le vieux Castillon * (Castillon du Gard) …. all are star Michelin restaurants, and then I teached pastry for International students (all courses in english) during 10 years in 2 different schools, the first one Gastronomicom, and the second Ferrandi  Paris.

 

4. What do you see as the biggest challenges facing the industry at the moment?

 

Keep the quality even if you produce quantity, being careful to the different types of allergy, in having more and more organic products. I believe people are ok to continue to have food experiences if it is healthy.

 

 

5. What do you see as a possible solution to the growing shortage of chefs?

 

I think that there is not a hundred of solutions, or you adapt the working time, but in this field, it’s a little bit complicated because you have to be present when the client is there. Or you give to people who works in this field a better salary to continue to do this job. This depend also from the charges that the owner pays. It’s a difficult job, wonderful but difficult, so people need to be considered.