The Girondin candidate has "gained in reactivity" with "Objectif Top chef"

Matthieu Meusnier, Girondin participant in the program Objectif Top Chef.

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• Matthieu Meusnier, a 19-year-old apprentice cook from Gironde, is taking part in the sixth season of

  Objectif Top Chef,

  which begins airing this Monday evening on M6.

• The young man comes out with increased motivation from this experience which has helped him to be more responsive in the kitchen.

• He is preparing for the final test of the best apprentice in France, the date of which we do not yet know.

At 19, Matthieu Meusnier, an apprentice cook in Bordeaux, works hard to progress in his art, going through competitions and eleven-hour days to prepare for it.

He is among the candidates for the sixth season of

, with Philippe Etchebest, whose broadcast begins this Monday evening on M6.

He talks about this experience with

How was the shooting of the show this summer?

It went very well but I can't tell you about the results of course… I was surprised to get this far and it gave me the niac to go even further in the competition for the best apprentice in France (MY F).

The semi-finals of this MAF competition took place this Monday morning.

What were the results for you?

I was a departmental gold medalist and a regional gold medalist.

I will represent Nouvelle-Aquitaine in Paris, in the final.

There will be 30 to 35 young people competing for 4 to 8 selected at the finish line.

Was it a dream for you to work with Philippe Etchebest?

For me it is an example, a model.

He really is someone to follow.

Afterwards, it's very impressive to work alongside any of the best kitchen workers in France.

It is excellence of excellence.

Etchebest allowed me to progress.

With

I gained in reactivity and speed and I improved my ability to adapt because these are recipes that we haven't had time to try before.

But, progress is also measured over the longer duration of learning and relies on the commitment of my teachers, by my side when I train at 5am.

What struck you about the way the show worked?

It really is a cooking contest despite what you can hear about it being more of a TV contest.

There are no special effects: the subjects, we have them two days in advance to stimulate reactivity.

The level of requirement is high and that is what is interesting, to rub shoulders with higher levels.

Isn't it too stressful or unsettling to work in this media environment?

When I work, I am in my bubble, I no longer pay attention to what is going on around.

People will think what they want with us, that won't change a thing.

And, I'm someone who needs the pressure to be able to move forward, that's not something that bothers me.

When did you know you wanted to make cooking your job?

This happened somewhat by chance during a third year internship at the Darroze club house in Langon (Gironde), which had a Michelin star at the time.

It was a trigger even if it was very hard to start in the kitchen, at 15 years old.

But, that's what gave me the niac even today to persevere and work hard.

How do you see your future, five to ten years from now?

I still have a very long way to go on the learning path.

I will go through positions of clerk, head of party.

I want to go rub shoulders with French excellence, that is to say starred restaurants with two or three macaroons.

After of course, later, I would like to open my restaurant.

I think we should not get carried away and keep a cool head.

I have nothing to lose and everything to gain with the competition for the best apprentice in France.

Are you going to watch the show with your family tonight?

No, I cannot rest on my laurels.

We received the subjects for the MAF final so I have to practice.

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• Aquitaine

• Gastronomy

• Bordeaux

• Philippe Etchebest

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