1 croisement(s) sphères

Has cooking become a political stance?

From the production to the processing, from the distribution to the preparation, from sharing through to health issues and the mindful fantasies it conjures up, eating has become a major political issue in today's society. Who has never sat down to enjoy a meal and asked themselves where the ingredients came from ? Who produced them ? How was it all processed ? Is it healthy to eat ?
By setting up our first debate (Croisement(s)) between Cécile Poignant and Guillaume Sanchez we wanted to know their thoughts on the question: Has cooking become a political act ?

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Cécile Poignant is a Trend Forecaster.
She passionately studies the evolution of socio-cultural trends, identifying weak signals that announce major future trends in order to anticipate new consumer behaviors.

She is the editor of Trend Tablet, a leading resource for trend forecasting and consumer insights for the design, fashion, textile, food, beauty, retail and creative industries.
Through the years, she has consulted with international brands like l'Oréal, Nissan, Philips… and her strategic studies inform their product development, market research and innovation.

A sought-after speaker for her keen insights, Cécile speaks at numerous international conferences and leads workshops with experienced professionals. She also teaches Innovation at Parsons Paris, and Trend Forecasting at ESCP Europe and IFM Paris.

Guillaume Sanchez is a chef.
At just 27, he became a household name after his remarkable performance on the TV show Top Chef. After running his own establishment Le NOMOS for the past three years, Guillaume is now preparing for another adventure with the opening of his NESO restaurant in Paris.
Originally trained as a pastry chef he pursued his learning with the demanding French Compagnons du Devoir guild before going on to become one of the most innovative and rebellious chefs of his generation.

Guillaume's projects don't stop there. He has just published a book of interviews with food-lover Henry Michel, "Humains", in which he talks about his background, his encounters, his outbursts…
An inside look at an initiation process that shows how past experiences helped shaped his convictions.