We believe that collaboration, fluidity and the joy of sharing food and ideas are important and essential values in building a culinary culture. That is why, beside the in-house team, we are passionate about scouting, selecting and inviting Guest Chefs that share our same values. They cook interesting food and have something worth sharing with the Société Gourmet community.
Thomas’s workshops for Société Gourmet have a very well defined concept: delicious and easy to make at home desserts for busy and refined people.
She returned to Romania to make a difference for her family business and open new sweet perpectives with ZEXE Cofeturi. When feeling prepared, she opened her own business: ZEXE Braserie – an ambitious project that wants to continue and reinvent the Romanian inter-war pastry.
Ana has the techniques and knowledge that a great French school offers but she also has something very special: a deep respect for her chosen profession and an admirable personal modesty. Her workshops at Société Gourmet bring fine pastry to a passionate audience and translate professional know-how to home amateurs.
After 6 years he returns on the Ivory Coast at Carlton Hotel in Cannes and Cap Estel from Eze. Ice then completes his skills for two years in a bakery-pattiserie-chocolaterie. He moves to Romania in 2004 founding his family business named after his wife ‘Les Saveurs d’Yveline’ that produces fine artisan delights. Just’s classes for Société Gourmet teach the classic French fundamental techniques.
She has an unshakable calm and is a very generous and patient teacher.
‘For me, making bread, kneading the dough, fermentation and baking the bread, have a therapeutical effect. Somewhere in our ancestral memory, women were baking bread for their families and gathered everyone around the table. I am an amateur baker that makes artisanal sour dough bread.’ Carmen’s workshops for Société Gourmet are sourdough bread making, focaccia and ciabatta classes. You can find he at her own recently opened bakery (Flour Power).
What is most important to me is not the restaurants that I worked for but the chefs i worked with and influenced me by their character: George Toma, Jose Azevedo, Magnus Ek, Shane Hughes, John Nocita etc. Besides these great chefs, many of them with Michelin stars, there are some other many other ordinary people that left a mark: the goats shepherd from the mountains of Crete, the Sami population, the reindeers shepherd, the shell hunters from the waters of the polar circle, the people raising black hogs in the south of Italy, the amateur wine producers from Portugal and the Albanian olive harvesters.
Now I travel within Romania in order to build my own culinary identity and discover the people, the stories, tastes and ingredients that are ignored of their great value. I am a firm follower of the slow food concept, nordic cuisine, preserving methods, curing and prefer getting my ingredients from nature or farmers.’
Since then Madina has founded a catering business in Astana, Kazakhstan and taught numerous Pastry Art Master-classes in Russia, Kazakhstan, Republic of Moldova, Romania, Germany and USA. Her main areas of teaching are Modern French Mousse Desserts and Classic Russian Cakes.
She assisted renowned Pastry Chefs: Antonio Bachour, Amaury Guichon, Nina Tarasova, Richard Hawke, Ksenia Penkina during their classes in Romania.
Madina holds a Bachelor of Science Degree from the George Washington University, USA; a Pastry Degree from Credo College, Kazakhstan; and a Pastry Diploma from ICEP Hotel School.
She believes that her unique vision towards Pastry Art was influenced by numerous cultures and cuisines, previous diplomatic career, traveling the word and an ability to think outside the “kitchen box.”