Alexis Patri 3:53 p.m., December 14, 2021

Diego Alary was Monday the guest of Mouloud Achour in the show "Verveine Underground".

The 23-year-old chef has become a star of the social network TikTok thanks to his videos of innovative, simple and quick recipes.

He tells the microphone of Europe 1 his most beautiful emotions experienced in the kitchen, between customer feedback and love of beautiful product.

INTERVIEW

With 2.5 million subscribers on the social network TikTok, chef Diego Alary is the most followed cook in the world.

His face is well known to viewers of M6, since he was illustrated in 2020 in season 11 of 

Top chef

.

He was eliminated at the door of the quarter-finals, after 11 weeks of competition.

Invited Monday in Mouloud Achour's program 

Verveine Underground

, Diego Alary talks about his best moments spent in restaurant kitchens. 

>> Find Verveine Underground from Monday to Thursday from 8 p.m. to 10 p.m. on Europe 1 as well as in replay and podcast here

Asked about his most beautiful emotions in the kitchen, Diego Alary replied: "The return of a customer is something that can be phew. It can be enjoyable, even. And when you start, when you learn to cook, the return of the chiefs is also strong. In general, when the chiefs don't tell you anything, it's good. "

"When you see beautiful pieces of fish, it is very beautiful"

And according to him, work in the kitchen is never monotonous, whether you are a clerk or a chef. "You never get pissed off in a restaurant," he says. "When you work in the kitchen, it's always emotions, a requirement. Every day, it's different. There is also the love of the product: when you receive a beautiful fish in the morning, it's also something something that can be enjoyable. "

If he instinctively quotes fish, it is because Diego Alary was in charge of them for two years in Alain Ducasse's three-star restaurant.

"I'm not telling you about the smell! I was walking home, my ex was mad. I couldn't touch her," he smirked.

"But when you see beautiful pieces of fish, very shiny, very fresh, that you feel that they have been fished with care, it is very beautiful".

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This love of beauty and good product is also essential for the young chef.

"If you're a bad cook, don't buy a bad product. Otherwise, you're screwed," he warns.

"A good product is the base. And a seasonal product, too. If you cook a bad tomato in the middle of winter, it won't be good. That's for sure."