What is my interest in collective intelligence, wisdom and consciousness? (please provide answers, even in your original language, as this is a condition to become part of this community. Names only will not be accepted)
My experience was acquired and enriched by culinary cultures in different countries and knowledge of local products. Through the voyages to other horizons I discovered a more human side and open-mindedness.
However, given the current situation it is time to change our habits and the way we feed ourselves.
Being inspired of new visions, each could make just and sensible acts to our environment and the goodness of all living beings.
About me... Share what you feel inspired to share. Need inspiration? Here are some questions: How did I arrive to TheTransitioner? What are my most essential values? What makes me get out of bed in the morning? What are my dreams? What do I want to accomplish in my life?
I was introduced to The Transitioners by my collaboratrice Myrfa Yumiaji.
What are the gifts, skills and expertise I would like to share in this community?
Since I was kid I have had the passion for cooking, ready to assist in making a cake. Enthusiastic I got into this wonderful domain and profession to continue.
My skills and responsibilities range from fine dining cuisine in classic and modern restaurant, on a cruise ship, resorts, hotels, to opening and creating restaurant overseas and in France.
What are my current intentions, needs, burning questions, quests?
I would like to continue my journey by evolving the cuisine, and being synergic with other professional disciplines: either in a company or group, collectivity or networks (local, international), or on innovative projects, for a better and respectful approach towards the planet and the wellbeing.
What is my current occupation?
Director and head chef at La Route Bleue Restaurant in La Fouillouise (10 mn from Saint Étienne, 55 mn from Lyon, 20 mn from Clermont Ferrand) since 3 years, and after 10 years spent in Australia (Sydney, Melbourne).
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