The three-star chef Guy Savoy was the guest of Anne Roumanoff for her book "Soupes de printemps".

According to him, successful cooking TV shows have more than positive effects on the new generation of young people eager to enter the world of gastronomy.

Guy Savoy participated this year for the first time in "Top chef".

INTERVIEW

It was not until the 12th season of 

Top Chef

to see Guy Savoy participate in a cooking TV show.

The three-star chef, however, thinks the greatest good of these programs, and in particular of the new public that they are now attracting to the gastronomic professions.

This is what he explains at the microphone of Anne Roumanoff in the program 

Ça fait du bien

, where he was invited to present his new cookbook, entitled 

Soupes de printemps

.

"These shows have uninhibited teenagers who dared not say they wanted to cook," observes Guy Savoy.

"But above all, they have attracted new profiles to our professions."

>> Find all of Anne Roumanoff's shows from 11 a.m. to 12:30 p.m. on Europe 1 in replay and podcast here

And these new profiles are above all very motivated young people, he believes.

"I find that the next generation, 18-25 year olds, are hard workers," says the chef.

"I think the cooking shows have something to do with it."

According to him, these broadcasts have made it possible to give birth to passions, even vocations.

"With these programs, there is an image that has been created around the cooking professions. They are a way of promoting them, I think that should liberate."

A generation held back by the health crisis

If Guy Savoy speaks of "the trades of the kitchen", it is because he includes in this expression a whole craft.

"This is what I call the craftsmanship of the concrete and the gestures, because we are more gestural than manual trades", specifies the cook.

A gesture which, despite the great motivation of the apprentices, has become very difficult to transmit because of the Covid-19. 

"Our students are called apprentices and trainees. And they are penalized at the moment because they need to be in total immersion. They need to have the apprenticeship masters around to learn to master these gestures. ", insists Guy Savoy.

And the solution to this problem is, according to him, straightforward: "We must reopen the restaurants!"