Inclusivity in Cuisine: Charity Event to Support Chef Jérémy Biasiol
A charity evening at Monaco's Marius restaurant aims to support Chef Biasiol's participation in the prestigious Meilleur Ouvrier de France competition.
On April 23, the Marius restaurant in Monaco will host a charity event to support Chef Jérémy Biasiol as he prepares for the Meilleur Ouvrier de France competition.
This evening, starting at 7:30 PM, will gather numerous culinary personalities and chefs in Monaco to show their support for Biasiol, who is aiming to become the first person with a disability to win this esteemed title.
Chef Biasiol, a former disciple of Alain Ducasse at Louis XV and awarded the Grand Cordon d'Or of French Cuisine, suffered a stroke at the age of 39 in 2019. Despite enduring significant physical impairments affecting the left side of his body, he has shown relentless determination and has committed to an extensive rehabilitation process.
As he prepares for the competition, he is adapting his cooking techniques and utilizing specific equipment to assist his culinary practice.
Gilles Brunner, president of the Grand Cordon d'Or de la Cuisine Française, emphasized the importance of this event as a means to support Biasiol's ambition.
Nicolas Navarro, executive chef at Marius, stated that competing for the Meilleur Ouvrier de France is already an immense challenge for any chef, requiring up to 18 hours of daily training, and that Biasiol's situation adds another layer of complexity to his preparations.
Frédéric Ramos, vice president of Monaco Goût et Saveurs, acknowledged Biasiol's commitment to promoting inclusion and awareness about disabilities within the culinary industry.
He remarked that the restaurant professions are highly demanding yet rich in solidarity, stating that this initiative presents an opportunity to foster human connections and offer a new perspective on disability issues.
This evening, starting at 7:30 PM, will gather numerous culinary personalities and chefs in Monaco to show their support for Biasiol, who is aiming to become the first person with a disability to win this esteemed title.
Chef Biasiol, a former disciple of Alain Ducasse at Louis XV and awarded the Grand Cordon d'Or of French Cuisine, suffered a stroke at the age of 39 in 2019. Despite enduring significant physical impairments affecting the left side of his body, he has shown relentless determination and has committed to an extensive rehabilitation process.
As he prepares for the competition, he is adapting his cooking techniques and utilizing specific equipment to assist his culinary practice.
Gilles Brunner, president of the Grand Cordon d'Or de la Cuisine Française, emphasized the importance of this event as a means to support Biasiol's ambition.
Nicolas Navarro, executive chef at Marius, stated that competing for the Meilleur Ouvrier de France is already an immense challenge for any chef, requiring up to 18 hours of daily training, and that Biasiol's situation adds another layer of complexity to his preparations.
Frédéric Ramos, vice president of Monaco Goût et Saveurs, acknowledged Biasiol's commitment to promoting inclusion and awareness about disabilities within the culinary industry.
He remarked that the restaurant professions are highly demanding yet rich in solidarity, stating that this initiative presents an opportunity to foster human connections and offer a new perspective on disability issues.
