Author
Benoît Carcenat is Culinary Arts Advisor and Senior Lecturer at Sommet Education. An award-winning chef with nearly two decades of culinary experience, he earned the title of Meilleur Ouvrier de France (MOF) in Cuisine in 2015. Having worked in iconic restaurants with renowned chefs in France, Canada and Switzerland, he spent nearly a decade as Chef Adjoint at the Hôtel de Ville de Crissier.
Sustainable values, health consciousness and the pursuit of pleasure are forging new frontiers in food and beverage.
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