Speakers & Moderators

Laura delights in her mother's pastries and wonders if one day she could turn what has so far been a simple pleasure into a career. What better motivation? At just 14, she enrolls at the Médéric school, where she earns her professional diploma in culinary arts. Initially intimidated by large kitchen brigades, she applies to L’Escargot 1903, a restaurant near her home, for her apprenticeship. Under the guidance of Chef Yannick Tranchant, she hones her skills over three years. Eager to take the next step, she pursues a BTS diploma and sets her sights on joining a prestigious brigade. For her, Restaurant Guy Savoy is an iconic name. She applies—and gets accepted. Now working at the garde-manger station, she prepares the "Colors of Caviar" verrines, a task she enjoys because, as she puts it, "I’m autonomous; I control everything I do." Looking ahead, she hopes to move to the fish station, drawn by the complexity of its sauces and the dream of working with lobster and turbot.