13/09/2026
I’ve been thinking about this for a long time. I believe the way we train chefs needs to change.
So I’m taking the first steps towards creating the Gauthier Culinary Institute — a professional culinary school dedicated entirely to plant-based gastronomy.
Technique. Discipline. Creativity. Taste. The standards of professional gastronomy, but without animals as ingredients.
It’s still at the very beginning, and before I tell you much more, I want to ask something very simple:
Would you be interested? Or do you know someone who would be?
Maybe someone starting out. Maybe someone already working in food. Maybe someone thinking about changing career completely.
If that’s you — or someone immediately came into your mind while watching this — I’d love to know.
Register your interest at GauthierInstitute.com
No commitment. Just raise your hand.