About this season
Whether they were born in Brazil, Argentina, Japan, South Africa, or Cameroon, they all learned how to cook in France. Meet these young and creative chefs who drew their know-how from their unique gastronomic cultures. Filled with a passion for taste and texture, this journey reveals the secrets of their cooking and takes us to the places that have inspired these chefs.
Episodes (8)
1. Alessandra Montagne - Brazil
Aired 8 October 2018 • 52 min
Alessandra Montagne runs a French restaurant with a real Brazilian flavor. She fills her kitchen with the smells and tastes of her childhood.
2. Jan Hendrik - South Africa
Aired 8 October 2018 • 52 min
Focusing on South African ingredients, Jan crafts beautiful, one-of-a-kind dishes. For Jan, it’s important to be close to the earth.
3. Taku Sekine - Japan
Aired 27 January 2019 • 52 min
Meet Taku Sekine, a chef from Japan, passionate about world cuisines, who draws inspiration in particular from the world of Alain Ducasse. He discusses his sources of inspiration and his favorite techniques.
4. Mauro Colagreco - Argentina
Aired 27 January 2019 • 53 min
Mauro Colagreco has crossed many borders to find his new home. His patience and appreciation for food and culture are exemplified by his dishes.
5. Connie Zagora - Sweden and Poland
Aired 3 February 2019 • 53 min
Connie's cooking brings forth a feeling of well-being. From crawfish parties to breakfast, she brings a taste of Sweden and Poland to France.
6. Alan Geeam - Lebanon
Aired 3 February 2019 • 52 min
Alan Geaam grew up having the French dream. To be a great chef, Alan uses his Lebanese roots and the mindset that there is always room to improve.
7. Juan Arbelaez - Columbia
Aired 10 February 2019 • 52 min
Having six restaurants, Juan Arbelaez considers himself a chef and restaurateur. Every day’s a chance to create an unforgettable memory for a client.
8. Giovanni Passerini - Italy
Aired 17 February 2019 • 53 min
There’s no denying Giovanni’s Italian roots in his tomato, garlic, shellfish, and parsley. Running a kitchen doesn’t come without trials though.