Chef Clara Clara

“Passion is always the solution. It is the fire the heart needs to light the soul.” — Lady Gaga

Although this quote might seem surprising in a presentation like this, I felt it was important to share because it has always guided me. After finishing high school, it inspired me to pursue a Bachelor's degree in Culinary Arts and Table Arts at CY Gastronomy-Hospitality.

Over those three years, my passion grew into a broader and more critical vision: I learned to see gastronomy as a small branch of the ever-evolving food industry. Specializing in culinary design during my final year gave me a new perspective. Culinary design is not only about the form and aesthetics of dishes but also a creative and conceptual way to question the role of food in society and rethink our consumption habits.

This outlook shaped my choices for internships, leading me to work in places aligned with values I hold dear today: inclusivity, ecology, and social responsibility. My first internship was at Pouliche, the restaurant of chef Amandine Chaignot, followed by a two-month experience at Onor, Thierry Marx’s committed new restaurant. However, these experiences didn’t fully meet my expectations. I discovered a world far from my values and vision of cooking.

To avoid losing faith in my passion, I chose to take a step back and refocus. I then oriented myself towards communication, working with a content creator and discovering many inspiring restaurants. Meanwhile, I continued to practice cooking at home, seeking my own culinary identity.

Now graduated and not wanting to return to restaurants, which no longer suit me, I have decided to become a private chef — to preserve the freedom I love and, above all, to live from the cuisine that truly inspires me.