11-01-2019
François Poulain, coach of the Italian team competing in the world finals of the Bocuse d’Or in Lyon, on the 29th and 30th of January
The Accademia italiana is well structured and can compete with dignity with France and the countries of Northern Europe, the usual favourites in this competition. Of course we’re referring to the finals of the Bocuse d’Or, which will take place in Lyon on January 29th and 30th.
We had a chat withFrançois Poulain, the French coach of the Italian team, who has Martino Ruggieri as the standard bearer (here’s the interview with him from last June). Often neglected by the news, the coach has in fact a very important role in achieving the goal. Good morning François, please tell us about you. I have a classic training. I attended catering school in Paris and then worked in some starred restaurants such as Dean, Les Chalêres… up to Cheval Blanc of Le Meurice, with Yannick Alléno. After some experiences in London and Chicago, I returned to Alléno’s Pavillon Ledoyen, where I met Martino Ruggieri. I’m currently working in Switzerland, at restaurant Focus. Being Martino’s coach for the Bocuse d’Or is an honour and a great experience, both professionally and personally.
Poulain with Martino Ruggieri, chef of the Italian team
A group photo at the Accademia Bocuse d'Or Italia in Alba (Cuneo). Left to right, Curtis Mulpas, Enrico Crippa, Daniela di Giovanni, Martino Ruggieri, Luciano Tona, François Poulain
The training area
Translated into English by Slawka G. Scarso See also 10 domande a Martino Ruggieri, finalista italiano al Bocuse d'Or (in Italian)
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
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Born in 1975, a creative engineer in memory of a professor who called her too creative to be an engineer. He was right: after years in the energy industry, writing of food and travels in her spare time, she now writes about food, the hands making the food and the minds inventing it, full time. She’s the co-author of Storie di cibo dietro nelle Terre di Expo, the creator of Storie di cibo dietro le sbarrea project soon to become a book. She loves good food and good wine