They take care of the stomach of the great heads of State

Photo Agence QMI, Joel Lemay
The French chef, Guillaume Gomez, the head of the kitchens of the prime minister of Canada, Katie Brown Ardington, and the founder of the Club of Chefs of Chefs, Gilles Bragard, got together at an event bringing together chefs-appointed world leaders, yesterday.

Antoine Lacroix

Sunday, 23 July, 2017 08:00

UPDATE
Sunday, 23 July, 2017 08:00

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Be the head cook staff of a king, a president or a prime minister is not more complicated than serving a regular client, believe the members of the culinary association of the most exclusive in the world”.

“It is not disconnected from what is happening in life. Our job is to eat people and make them happy, lance Guillaume Gomez, the head of the kitchens of The Elysée palace and the French president Emmanuel Macron. Whether at Buckingham palace, the White House or The Élysée palace, my colleagues and I will make sure everyone is satisfied.”

The leaders of the kitchens of heads of State from around the world are in Canada since 16 July last on the occasion of the G20 summit of gastronomy”, which includes among others India, England, the United States and South Africa.

Development of the country

The Club of Chefs of Heads visited the Jean-Talon Market yesterday, in addition to taking pictures with the many tourists who were staring at their passage.

A precept important guide for the leaders of the most important in the world, according to the number one French kitchens : radiate their country. “What is in your heart, it is the putting forward of our country”, says the head of 39 years. But he should also always keep an eye on the health of Emmanuel Macron.

“It is our role as a cook to pay attention to the health of the heads of State and their guests. But even in a restaurant, it’s like this,” he says.

He says he doesn’t have meetings with Mr. Macron to as he explains his expectations in the kitchen.

“They are in action, so they don’t have the time for it. It is up to us to adapt and understand quickly what they want,” says Mr. Gomez.

A ” family health “

The chef de cuisine Justin Trudeau, Katie Brown Ardington, is the last to be grafted to the Club des Chefs des Chefs. She was appointed in February last.

“It is exciting as a challenge, said the shy chef. Here, everyone has the same goal. We love cooking and we do it for the people who take the big decisions.”

Without going into details, it indicates that the family Trudeau prefers to eat things that are “healthy”.

“They love to eat family meals and nourishing. It’s got to be healthy, with organic food and local,” says the young chef of 32 years.

Social involvement

After their visit to the Jean-Talon Market, the impressive brigade culinary is mounted to the floor to be served by La Tablée des Chefs, whose mission is to feed people in need and develop the culinary education of the young.

The founder of the organization gave them a powerful plea for them to become actors of change and social involvement in their respective countries.

“I wanted them to leave here having understood the spirit of what is on The Table. For me, it is so important that it can […] to make them understand that they have the power and the influence to have an impact in their communities,” pointed out after the meal Jean-François Archambault.

To better serve their boss

The “G20 summit of gastronomy” is an opportunity for the various cooks of the heads of State to better serve their guests by doing the networking.

“In coming to Canada, it is a way to maintain ties and help each other by giving advice,” says Guillaume Gomez, number one of the kitchens of the French president Emmanuel Macron.

According to him, the chefs are only a phone call to get the advice of their vis-à-vis.

“If, for example, Angela Merkel came for a meeting in France, I only have to call their leader out there and he will give me all the necessary stuff to ensure I do not commit mistakes and to choose foods that the chancellor likes. And vice-versa”, said Mr. Gomez.

There is nothing better than good food to strengthen the links between the two countries, according to the founder of the Club of Chefs of Chefs, Gilles Bragard.

“If politics divides people, a good meal is always going to the meet”, has he even chosen as the slogan for “the culinary association of the most exclusive in the world”.

State Secrets

However, not a matter for the head of the kitchen to reveal the food preferences of the leader of their nation.

We prefer not divulging this information, even if it is not a State secret.

“This is the question that it never answers. If it’s been 20 years that I am at The Elysée palace, it is because I do not reveal the tastes of the presidents,” says the French chef, Guillaume Gomez, the most serious of the world.

It is said that when president Jacques Chirac was in power, the rumor was that he loved calf’s head.

“Wherever he went, he used it… but it was far from being his favorite dish!” he concludes.