REPORT
With the introduction of containment to combat the Covid-19, restaurants had to close, putting cooks out of work. Sixteen professional chefs are in the kitchen in a Parisian brasserie in the eighth arrondissement. "La Lorraine", place des Ternes, has specially opened its kitchen to the association "la tablée des chefs" which campaigns for culinary education. The aim is to feed people in need while fighting against food waste.
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With containment, wholesalers who usually supply hotels or restaurants are struggling to sell their stocks. The "table of chefs" has therefore recovered meat, seafood, eggs or butter "in astronomical quantities" in the words of Vincent Brassard, founder of the association. "It was raw products which cannot be distributed directly to associations and which need to be transformed".
Masked Cooking
Professionals cook protected from surgical masks, gloves and gowns. "For cooks worthy of the name and passionate, it is very difficult to smell the smell of food", regrets all the same Virginie Legrand, one of the chefs, in the middle of her preparation of curry broth. "It's very special, but we know we have to go through it to carry out our mission."
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These complete dishes, with all the essential nutritional contributions, are then placed in trays and distributed to associations such as Secours populaire or the Little Brothers of the Poor.